The easy way to make eggplant rounds for the eponymous recipe. You can also eat them as is (but no warranty exists for either mode).

So you've sliced your unpeeled eggplants into rounds and let them stand for a bit in salt. Wipe off the salt and accumulated moisture (which was the intention of the whole exercise). Arrange on a baking tray and brush with olive oil. Grill for ~5minutes on the first side, and ~2minutes on the second side.

When ready, the rounds should be soft, and just starting to get brown. But even if browned (or even black!) they're likely quite tasty; use them anyway, and serve burned side down to give a better flavour.

That's it!


Serving Suggestion:

Instead of going through with eggplant rounds, you could just scrub a lemon thoroughly, cut it up into little bits, and serve together with your brand new grilled eggplant rounds.

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