1 large (about 1 pound) eggplant
2-3 tablespoon olive oil
1/4 teaspoon sea salt
1/4 teaspoon black pepper
Remove the ends of the eggplant and slice into 1.2 inch slices
Heat grill to medium-high
Brush both sides of the eggplant slices with olive oil and season with the sea salt and black pepper
Grill until golden-brown marks form (approx. 3-4 minutes per side). The inside will be grayish and soft, not white and hard, when done.