Ingredients

4 servings

　　4 Japanese eggplants or 1 large globe eggplant

　　Olive oil

　　Salt

　　

Step 1

Prepare a medium-hot fire under a clean grill. Trim the stem ends off and cut into 1/3-inch slices: 4 Japanese eggplants or 1 large globe eggplant.

　　

Step 2

Using a pastry brush, brush the slices lightly on both sides with: Olive oil.

　　

Step 3

Sprinkle with: Salt.

　　

Step 4

When the fire is ready, wipe the grill with oil and arrange the eggplant slices on it. Grill about 3 minutes on each side, until the eggplant is soft to the touch. Serve warm, with grilled fish and Salsa Verde (page 45), for example; or at room temperature, with Farro Salad with Shallots and Parsley (page 278) and Cucumber-Yogurt Sauce (page 232).

　　The Art of Simple Food