This recipe is a perfect way to use an abundance of fresh eggplant, if you happen to have it growing in your garden as I do, or select from the mountains of various Asian eggplants, preferably Ichiban, at any large Asian supermarket. The citrus and smoky marinade goes really well with the eggplant. The touch of soy sauce and crunchy almonds bring it over the top. If you're looking for a special vegetarian or vegan main dish, this is the one. It can be served warm or cold, on salad greens or as a side dish.