- 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.