How to Grill the eggplant:

• On the Grill: Using a fork or a knife, poke holes in the eggplant at least 4 times, wrap the eggplant with foil and place on the grill rack.  Grill for at least 5-8 minutes or until the eggplant is tender. 
• On a gas stovetop: Using a fork or a knife, poke holes in the eggplant at least 4 times,  Place the eggplant directly over the flames and cook by rotating regularly with tongs, for about 4 to 6  minutes or until evenly charred.
• In the oven: Using a fork or a knife, poke holes in the eggplant at least 4 times, then place the eggplants on a baking sheet, and brush it with oil and bake for 30 minutes at 400 F or until the eggplant is tender when poked with a fork.
• Allow the eggplant cool and gently peel skin. Rinse under cold, running water to rid of any stray skin then proceed with recipe as directed.
• Remove the stem, then cut the eggplant into 3 or 4 inches, then slice open without cutting all the way through to  each of the pieces (see picture above) 
• Place the eggplant in a bowl, and add chopped tomatoes and white onions.
• Squeeze the lemon or the calimansi into the bowl making sure the seeds are not included, then add the coconut Liquid aminos or soy sauce and gently mix.  
• Season to your taste with salt and pepper.
• Finally, garnish with the green onions and serve.