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Grilled Eggplant
Slice the neck of the eggplant crosswise in quarter to half-inch slices, salt, and dehydrate in a covered strainer for a couple days. (Save the seedy section of the eggplant for other dishes, such as baba ghanoush.) Brush both sides with olive oil and sprinkle with salt. Grill to desired doneness. Serve hot off the grill or cold the next day. For a side dish add crumbled goat cheese and olive oil, or top with tomato sauce and ricotta cheese. It’s also great as a base for lasagna in place of pasta.
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