What You'll Need
2 tablespoons fine sea salt, plus more for sprinkling 3 medium eggplants About 1/3 cup olive oil
How to Make It
In a large bowl dissolve the 2 tablespoons of salt in 1 cup warm water; stir until the salt is fully dissolved. Add 6 to 8 cups cold water. Set aside (this is the brine).
Cut off and discard the stem end of the eggplant. While some people find eggplant skin difficult to digest, leaving the skin on for grilling helps the eggplant slices keep their shape on the grill and makes them easier to handle (note: diners don't need to eat the skin). Cut the eggplant into ¾-inch thick diagonal, crosswise, or lengthwise slices. Put the slices in the salt water, weigh them down with an upside-down plate, and let soak for at least 30 minutes and up to an hour.
Meanwhile, heat a charcoal or gas grill to medium-high heat. You should be able to hold your hand about an inch above the cooking grate for 3 to 4 seconds before pulling it away from the heat.
Drain the eggplant and pat it dry with paper towels or a clean kitchen towel. Lay the slices on a large baking sheet or tray. Brush one side with olive oil and sprinkle with salt. Lay the slices oiled-side-down on the grill. Close the lid if using a gas grill and cook until grill marks appear, about 5 minutes.
Brush the top sides of the slices with oil and sprinkle them with salt. Turn the slices over, close the lid on a gas grill and cook until grill marks appear on the other side and the eggplant is very tender about 5 more minutes. Serve hot or at room temperature.
These are delicious as "bread" for sandwiches!
Bon Appétit from Healing Tree!