Grilled Asian eggplant with soy chao vinaigrette
Grill eggplants over char-broiler or gas burner until skin turns dark brown or black and blisters, rotating eggplant once each side is blistered to ensure even charring.
Let charred eggplants rest for 10 to 15 minutes, then peel off blistered skin. (Eggplants can be prepared a day in advance and stored in refrigerator.)
To serve, cut eggplants into 2 to 2 1/2-inch lengths and place them on a large platter. Pour vinaigrette over eggplant and sprinkle with shallot and mint.