One of my preferred ways of preparing eggplant is flame-broiling it–until the skin is charred and the whole fruit is soft. I simply use my gas stove to achieve this quickly. After all eggplants have been flame-broiled, I put them on a plate and cover it with a film to encourage further steaming from the residual heat. The moisture will make the peeling of burnt skin a lot easier. After peeling it, I lay it on a plate, smear some seasoned bagoong I made from yesterday, dice some dry-farmed tomatoes, a little bit of Spanish onions, and sweet green chilies. Serve it with fried smoked fish–today, I fried smoked milkfish (bangus) to go along with this. Simple, quick and satisfying but you can’t tell because the layers of flavors are complex. A little fire and smoke takes this dish into another dimension.