October is still eggplant season! Do up a few on the grill like this, maybe along with some red peppers, and make Fire Roasted Red Pepper and Eggplant Sauce, a smoky version of Roasted Eggplant Garlic Dip, or make up some Roasted Eggplant Puree with Olive Oil. The fire roasted flesh is also nice just chopped up and added to pasta sauce, a lamb stew or curry, or pizza.
You can use any number of eggplants, depending on how much you plan to use, and virtually any type. Fatter ones will take a bit longer to roast than the skinny kind.
Wash eggplants and pierce in several places with a sharp knife. Leave the calyxes on. Get the grill going nice and hot and roast the eggplants, turning once or twice, until black all over and very soft.
Remove blackened eggplants from the grill and let them cool. When cool enough to handle, cut off the calyx end and slice open. Scoop out the flesh and use however you like.