Big Daddy's Back Yard Kitchen...Grilled Eggplant

Grilled Eggplant

Larry grilled on Sunday for our son Jeff's birthday. He prepared one of my favorites....grilled eggplant. It is great ...if you know how to prepare it properly. I am making it the recipe of the week... Be sure and don't skip any steps.
From Big Daddy's Back Yard Kitchen....Grilled Eggplant
Preparation
In a large bowl dissolve 2 tablespoons of salt in 1 cup warm water. Add 2 quarts cold water. Set aside.
Trim the eggplant. Peel it, if you like,( I think it is best to stripe it when you peel to help hold the shape) and cut it 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 sit 30 minutes.
Meanwhile, heat a charcoal or gas grill to medium-high heat (you can hold your hand about an inch above the grill for 3 to 4 seconds).
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 minutes. Serve hot or at room temperature with balsamic vinegar.