Um …yum. Getting your superfood fix has never tasted so good.
1 large eggplant, skin on, sliced thinly longways (I use a mandolin for easier slicing)
1/2 c olive oil
Salt & pepper to taste
Dredge (fancy word for “dip”) eggplant slices in olive oil and sprinkle with salt & pepper. Gently lay slices on a hot grill and cook for 2-3 minutes on each side or until eggplant is softened. Serve on top of pizza, as a side to grilled fish, or wrapped around grilled roma tomatoes.