Grilled Eggplant

• 2 pounds firm Japanese eggplant
• Oil for grilling
• Salt and freshly ground black pepper

1. Rinse and dry the eggplants.
2. Trim off end pieces.
3. Slice them, lengthwise into 1/2 inch thick slices.
4. Brush each slice with oil and salt; grill until both sides are colored and tender.
5. Remove and season with salt and pepper.
6. For a second time around idea - grill extra, chop up and toss with some seeded chopped plum tomatoes and torn basil leaves to taste.
7. Dress with a mustard vinaigrette.

firm japanese, grilling, salt

Taken from www.foodnetwork.com/recipes/grilled-eggplant-recipe.html (may not work)