These salty, browned chunks of eggplant are as addictive as potato chips, though what they lack in crunch they make up for in sweetness. The snappy green goddess dressing isn't strictly necessary, though it is very nice, adding a creamy, herbal character that goes well with the buttery texture of the eggplant. But if you'd rather leave it out, just sprinkle the eggplant with a little red wine vinegar and herbs--or Thai fish sauce if you've got it-before serving. Or toss it with cherry tomatoes, diced bell peppers, crumbled feta, and vinaigrette for a tasty eggplant salad that holds up well at a summer barbecue.