Yields: 4 servings
- 2 eggplants
- Extra virgin olive oil, about 1/4 cup
- Sea Salt, for sprinkling
Trim the ends off each eggplant. Cut the eggplants into 3/4-inch round, diagonal or lengthwise slices and place slices in cool water for 15 minutes (or use the salt method shown above in the eggplant “Reduce Bitterness” section). Heat the grill to medium-high heat. Drain the eggplant and pat it dry. Lay the slices on a large baking sheet, brush both sides with olive oil and sprinkle with sea salt. Lay the slices on the grill and cook until grill marks appear. Turn slices over and cook until grill marks appear on the other side or until eggplant is tender. Remove from grill and serve immediately.