You don't have to peel the
eggplant but discard the first and last slices (they will be the heels) Slice
eggplant lengthwise (thin but not too thin), place
in a
bowl with a teaspoon or two of salt, let sit for approximately 20 minutes, drain but do not rinse, then grill until tender (careful not to burn) for approximately 1 - 2 minutes on either side (can be grilled on a barbecue or a pan grill), remove grilled
eggplant to a
clean plate and continue until all the
eggplants are grilled.