BBQ over a medium heat, preferably with the door closed. They're done when a little of the skins are just beginning to blacken and separate from the core, and they break softly rather than bending or snapping crisply. Also - they'll taste warm, nutty and sweet, with a tiny hint of bitterness from the charcoaled edges. Delightful! Dust with flakes of sea salt for further seasoning. We served them tonight with freshly wilted spinach and a lentil and feta salad, although only a few of the bunch made it to the plate without being snaffled!