Tom,
One of my absolute favorite veggies on the grill is Eggplant.
My mother has been making roast eggplants in a weber kettle since I was old enough to remember.
The way I cook them is as follows...
Take a whole eggplant, a large variety, and throughly rub the outside with olive oil.
I have my WSM or Kettle (with a baffle to get true indirect cooking) going at about 300 to 325 degrees. Toss a piece of dead dried grapevine on about 10 minutes prior to cooking.
I place the eggplants onto the grills in large "bowls" made of aluminum foil.
After about 30 minutes, I close the foil around the eggplants completely.
Cook until the eggplant has completely colapsed on itself.
Remove the skins from the eggplant...
At this point you have a roasted eggplant "base" from which several greek dishes can be made... from appetizers to salads.
I have 2 favorites...
Meligana Salata
Roast Eggplant (slightly beaten with a whisk or fork) to make it less clumpy or stringy.
Some nice ripe tomatoes diced.
Some green onion.
Add Parsley.
A touch of Oregano.
Oil oil and Red wine vinegar to taste.
Salt and Pepper.
Maybe toss in a few olives (I like green).
The other is an eggplant appitizer that goes by many names...
Roast Eggplant base(throughly beaten)
Add some crumbled feta.
Add fresh garlic.
some olive oil and a touch of lemon juice.
Salt and Pepper
Some people add a little oregano.
I like to substitute some of the fresh garlic for a little roasted garlic (garlic is very good smoked btw).
Enjoy,
SA
PS. I smoked a ton of home grown heirloom tomatos, garlic and chiles this year. They were fabulous. In fact, smoking tomatos was a method of preservation in Italy and Greece for centuries.
PSS. Try smoking some kosher salt as well. I use a fine mesh screen.