How to use this?

Grilled Eggplant: This sauce can be spread on already grilled eggplant . 

• Slice bright  purple Japanese eggplant  in 1.5  cm thin slices.
• No need to salt it to get bitter juices out  as you would with globe (purple- black) eggplant. 
• Brush with oil and grill until nice marks appear and eggplant is tender.

OR 

Roasted Eggplant or Asparagus:  you can add it to the last few minutes of baking/grilling and it will carmelize and be more tasty!

• To roast eggplant in oven, with a brush: I spread with a mix of olive oil and coconut oil with a clove if garlic pressed and baked it on a cookie sheet at 400 F for about 30 mins, flipping it over and adding more oil as eggplants soak it up to get their velvety-cooked texture.  

• To roast asparagus: same oil mix, and roast on baking sheet for 10-15 mins—also great grilled (very briefly!)