Instructions

1. Select a ripe eggplant that appears glossy and has an even color. Avoid purchasing eggplants with discoloration or ones that feel soft.

2. Rinse the eggplant to remove any dirt and debris. Cut the ends off of the eggplant and discard them.

3. Peel off the skin with a vegetable peeler so that the eggplant looks striped. You can leave the skin on small eggplants because it will not be as tough as the skin on larger eggplants.

4. Slice small eggplants into quarters or halves by cutting them lengthwise. Slice larger eggplants crosswise into round pieces no thicker than ¾ of an inch. Place the eggplants into a bowl.

5. Fill the bowl with water to cover the eggplants. Add a pinch of salt and soak them for one hour. This will remove the bitter flavor from the eggplants.

6. Brush olive oil over the eggplant slices. Season them with your preferred dry seasonings.

7. Place the eggplants on the grill over medium-high heat. Grill the slices for eight to 10 minutes, and turn them frequently to prevent them from burning.

8. Remove the eggplant from the grill once it appears brown and feels tender.