Grilled Eggplant Slices
by Tobi

PREP: 5 minutes - COOK: 10 TO 15 minutes - SERVES: 6

2 medium eggplants
1/2 cup olive oil
1 teaspoon salt

1. Prepare a hot fire. Cut eggplants crosswise into 1/2-inch-thick slices and arrange in a single layer in a large pan or on a baking sheet. Sprinkle with salt and drizzle with olive oil, coating both sides well.

2. Grill eggplant slices, turning once or twice, until golden brown outside and tender inside when pierced with tip of a knife, 10 to 15 minutes.

TIPS FOR GREAT GRILLERS:
ALWAYS HEAT THE GRILL RACk AND BRUSH WITH OIL
BEFORE PLACING FOOD ON IT.
THIS REDUCES STICKING AND HELPS PRODUCE DISTINCTIVE GRILL MARKS.
FOOD TO BE GRILLED SHOULD BE COOL BUT NOT COLD.
BRING LARGE CUTS TO ROOM TEMPERATURE BEFORE GRILLING
TO SHORTEN COOKING TIME AND IT ALSO COOKS MORE EVENLY.

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