what kind of eggplant? i also grill it. i like the new varities like ichibon, little fingers etc. i slice in half down middle, herbs & olive oil. cook skin side down then turn over & brown the top. for the larger varieties i cut thick slices ..season ..hot coals, cook quick so it doesn't get mushy. i never have to fry it anymore to get hubs to eat it! but i have had to teach him he only gets half the vegies i grill for he & i, not the whole platter!
