Kosher salt and freshly cracked black pepperto taste
4tablespoonsextra-virgin olive oil
Salting the Eggplant (OPTIONAL)
To salt the eggplant, trim the ends of the eggplant. Cut the eggplant lengthwise into ⅛ to ¼-inch slices from end to stem. Generously sprinkle both sides of the eggplant slices with salt. Place in a colander to drain for at least 30 minutes.After 30 minutes, rinse the eggplant well under running water to remove the excess salt from the flesh. Dry the eggplant slices, by blotting them with a paper towel. Place the rinsed and dried eggplant slices on a dish to prepare for the grill.
Grilling the Eggplant
In a small bowl, whisk the olive oil, garlic powder, salt, and pepper to taste. Mix well.Brush both sides of the eggplant slices with plenty of the oil mixture, just before laying on the preheated grill.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the eggplants until tender and grill marks appear, about 3 to 4 minutes per side. Remove from grill, and serve right away.
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