Grilled Eggplant

1 large eggplant
extra virgin olive oil
sea salt + pepper

Trim the ends of the eggplant. Cut eggplant into 1/2 inch or slightly thicker slices. Lay the slices in a single layer on a cookie sheet. Have some olive oil in a small bowl, the salt, and a brush ready. Heat the grill to medium. Just before laying the slices on the grill, brush both sides with olive oil and season with salt, and pepper if desired. If you coat with oil too soon, the eggplant will absorb all the oil and you’ll have to oil again. Cook until grill marked, about 3-4 minutes. Turn and cook the other sides until grill marked and soft.

Serve grilled eggplant with tahini sauce, harissa tomato sauce, on a sandwich, as a side with grilled chicken or tofu, or with rice or quinoa and a salad. Or use in eggplant parmesan.