Grilled Eggplant

• 1 large globe eggplant (about 1 lb.), trimmed and cut into 1/2-inch-thick rounds
• 3 Tbs. extra-virgin olive oil; more as needed
• Kosher salt

Prepare a medium-high charcoal or gas grill fire. Brush both sides of the eggplant slices with olive oil and season with salt. Grill (covered on a gas grill; uncovered on a charcoal grill) until golden-brown grill marks form, 3 to 4 minutes. Turn the eggplant and grill until tender and well marked on the second sides, 3 to 4 minutes more. The interior should be grayish and soft rather than white and hard.

Recipe from Fine Cooking