Supplies
- 1 large (about 1 pound) eggplant
- 2 to 3 tablespoons olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Steps
- Remove the ends of the eggplant and slice into 1- to 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, approximately 3 to 4 minutes per side. The insides will be grayish and soft, not white and hard, when done.