Eggplant sliced for grilling tends to fall apart without the skins, but it can be peeled for cutting into cubes and adding to stews. Peeled slices make excellent fritters, the flesh soft within a crisp batter coating. For a Mediterranean dip, grill or roast the vegetable until the skin blisters and can be peeled off, then mash the flesh to a cream with plenty of olive oil, lemon juice and crushed garlic, and season to taste. Serve with lots of fresh pita bread or slices of Turkish pide.
