I’m crazy about eggplants. Especially when they’re roasted for a long time until their meat is very tender and sweet. The way they melt in the mouth and their umami flavor remind me of meat’s fat. The longer they cook the sweeter they get.
For this dish I used three different types of eggplants; regular, which is the chubby with dark skin, Chinese eggplant, long (much longer than in my illustration), skinny and purple and Filipino which is also skinny and long, but shorter than the Chinese and its color is a mixture of the dark eggplant and Chinese eggplant.
How to buy eggplants: you should look for the eggplants that feel light in your hand and have smooth and shiny skin. Also check the stem, it should be green and looking fresh.
You can use baharat instead of Chinese five spice, it would taste more Middle Eastern but would be delicious too.