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.