Ingredients
Eggplant (large or small)
2 tbsp olive oil
Salt and pepper
Instructions
For large Nadia variety eggplant: Peel eggplant and cut into ½ inch slices. Brush each slice with oil.
For long purple variety: Cut into ½ inch slices. Brush each slice with oil.
For tiny eggplant: No need to cut! Rub each eggplant with oil.
Sprinkle with salt and pepper.
Grill eggplant, covered, over medium heat; or, broil 4 in. from heat until tender, 4-5 minutes per side.