Ingredients:

  • 2 large (1.5 lb / 680g) firm eggplants, sliced into 1/2 inch (1.3 cm) rounds
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 cloves (15g) garlic, minced fine
  • 1 tsp (5g) dried oregano
  • 1 tsp (5g) kosher salt
  • 1/2 tsp (3g) freshly cracked black pepper
  • 1/4 tsp (1g) red pepper flakes

Instructions:

  1. Slice the eggplant into uniform 1/2 inch (1.3 cm) rounds to ensure consistent cooking and structural integrity.
  2. In a shallow dish, whisk together the olive oil, minced garlic, oregano, salt, pepper, and red pepper flakes.
  3. Gently toss the eggplant slices in the oil mixture until both sides are fully coated. Let them marinate for 10–30 minutes.
  4. Preheat your grill to medium-high heat (approximately 400°F / 200°C).
  5. Place slices directly on the grates and grill for 4–6 minutes per side, flipping only when the eggplant releases easily and shows mahogany-colored grill marks.