- 1 medium eggplant (1 pound), halved lengthwise and sliced crosswise 1/2 inch thick
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- Light a grill or preheat a grill pan. Lay the eggplant slices out on a work surface, brush both sides with the olive oil and season with salt and pepper. Grill the eggplant over moderate heat, turning once, until tender and slightly charred, about 6 minutes. Serve hot or warm.