Place the eggplant(s) on a grill over high heat or cook directly on a gas burner turned to medium-high (*Footnote 2). Turn the eggplant from time to time using a pair of tongs, every 30 seconds or so, to char on all sides. When the eggplant is done, the skin will typically have turned darker purple or even black, and it will puff up and then collapse a bit. To test the doneness, gently squeeze it using your tongs to make sure it’s soft throughout. Transfer the cooked eggplant to a large plate and let it cool enough to handle. Gently peel the eggplant and discard the skin. If there’s little flecks of burned skin left here and there, that’s fine.

Whisk the sauce ingredients together in a small bowl.

(Optional) If serving with noodles, boil the noodles according to the package instructions. Drain and set aside.

To serve, pour half of the sauce onto the eggplant and serve it with the rest of the sauce on the side. Place the eggplant onto the noodles (if using) and pour on more sauce if needed. Enjoy warm or at room temperature as a cold dish.