Grilled eggplant slices with olive oil and herbs are a fresh, simple vegetarian side. This mediterranean family staple is healthy, clean eats, and perfect for summer barbecues.
Slice eggplants crosswise into 1/2-inch thick rounds for even grilling.
Lay slices on a tray and sprinkle with kosher salt. Let stand for 15 minutes, then blot excess moisture with paper towels.
Brush both sides of each slice generously with olive oil and season with black pepper and dried oregano.
Preheat grill to medium-high heat (about 400°F). Grill eggplant slices for 3–4 minutes per side, turning once. Look for distinct grill marks and a tender interior.
Serve warm, topped with torn fresh basil leaves. Adjust final seasoning to taste before serving.