• 1 large (about 1 pound) eggplant
  • 2 to 3 tablespoons olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper


  1. Remove the ends of the eggplant and slice into 1- to 2-inch slices.
  2. Heat grill to medium-high.
  3. Brush both sides of the eggplant slices with olive oil, and season with the sea salt and black pepper.
  4. Grill until golden-brown marks form, approximately 3 to 4 minutes per side. The insides will be grayish and soft, not white and hard, when done.