• 1 large (about 1 pound) eggplant
  • 2-3 tablespoon olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper


  1. Remove the ends of the eggplant and slice into 1.2 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 (approx. 3-4 minutes per side). The inside will be grayish and soft, not white and hard, when done.