1.   Spoon a generous portion of salsa on the other side of the plate and place grilled eggplant on top of salsa.

2.   Place eggplant in a colander and sprinkle lightly with salt.

3.   Place eggplants far enough from hot white coals so that they will cook slowly and evenly.

4.   Place the eggplants in a colander to drain.

5.   Place whole eggplants on a baking sheet.

6.   Place eggplant in another small baking dish.

7.   Place the eggplant in a bowl.

8.   Place the eggplant, cut-side down, on a foiled-lined baking sheet.

9.   Place eggplants, cut side down, on a lightly greased baking sheet.

10.   Place the eggplants on a wooden board and cut off the caps.