INSTRUCTIONS– Cut the eggplant into ¼th inch slices. – Fill a large bowl with water and stir salt into it. Add the eggplant slices and place another bowl on top to weigh them down so they stay under water. Let stand for 30 minutes.
– Pour the basil oil into a baking dish and soak the eggplant slices in it for about two minutes, flipping once halfway through.– Fire up the grill to medium heat or heat a grill pan on medium high heat. Brush some oil on the grill or the grill pan.
- Place the eggplant slices on the grill or in the pan and grill for four to five minutes on either side, until grill marks appear. The eggplant should be very tender and soft and the skin slightly charred when it is done.