It all depends on how big it is, but the way I do it is to cut in half, use very good quality olive oil, and place cut side down on a griddle (solid surface, like a frying pan). Grill on low heat, for a long time (up to an hour). Turn once; don't touch it unnecessarily (can be never turned). Surface will be charred completely; inside will be divine mush (like porridge). Lots of other ways to cook it, but this satisfies me and my food snob passions. Seasoning is up to you, but easy on the salt unless you want all the bitterness to go away.