- 1 eggplant
- 1/4 cup olive oil
- Salt
- Cut an eggplant into inch-thick rounds and sprinkle with salt to draw out the bitterness. Rinse under water, pat dry with a paper towel, then brush both sides with olive oil.
- Grill the eggplant over a cooler section of the grill (medium heat) for 10 to 15 minutes, turning often to avoid charring.