Eggplant takes wonderfully to the grill and makes a quick and easy accent to an outdoor barbecue. I like to sprinkle the eggplants slices with one or more freshly chopped herbs. To make 4 side-dish servings of grilled eggplant, use 1 ½ pounds. Slice crosswise into rounds if the eggplant is thick and bulbous or lengthwise if the eggplant is long and thin. Peeling is up to you – I don’t bother when grilling. Toss the slices with 6 Tablespoons extra-virgin olive oil and if you wish, sprinkle the eggplant with 1 Tablespoon finely chopped fresh marjoram or thyme or ½ Tablespoon dried oregano, and salt and pepper. Grill on an outdoor grill – about 6 inches above the coals – for about 8 minutes on each side or until well browned.
