Grilled Eggplant

• 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

1. Light a grill or preheat a grill pan.
2. Lay the eggplant slices out on a work surface, brush both sides with the olive oil and season with salt and pepper.
3. Grill the eggplant over moderate heat, turning once, until tender and slightly charred, about 6 minutes.
4. Serve hot or warm.

eggplant, extravirgin olive oil, kosher salt

Taken from www.foodandwine.com/recipes/grilled-eggplant (may not work)