Grilled Eggplant

Directions

1. 1
   Prepare a medium-hot fire under a clean grill.
2. 2
   Trim the stem ends off and cut into 1/3-inch slices: 4 Japanese eggplants or 1 large globe eggplant.
3. 3
   Using a pastry brush, brush the slices lightly on both sides with: Olive oil.
4. 4
   Sprinkle with: Salt.
5. 5
   When the fire is ready, wipe the grill with oil and arrange the eggplant slices on it.
6. 6
   Grill about 3 minutes on each side, until the eggplant is soft to the touch.
7. 7
   Serve warm, with grilled fish and Salsa Verde (page 45), for example; or at room temperature, with Farro Salad with Shallots and Parsley (page 278) and Cucumber-Yogurt Sauce (page 232).