Grilling and roasting are two ways to cook eggplant. The edible fruit is often eaten by itself or substituted for meat in a number of dishes.
One grilling recipe calls for slicing an eggplant into 1/2-inch pieces. Sprinkle salt on both sides and place in a colander over a bowl to drain the liquid. After about an hour, rinse the slices under running water and dry with paper towels. Preheat the grill on medium-high heat while brushing both sides of the slices with olive oil. Sprinkle with pepper for taste and place on the grill, turning over after five to six minutes once slices have browned. Brown the other side before taking them off the grill. Sprinkle the slices with salt if desired.
For a roasted eggplant dish, preheat the oven at 475 degrees Fahrenheit. Take 3 medium eggplants and cut them into 1-inch cubes. Place the cubes evenly on a baking sheet and drizzle them with 3 tablespoons of olive oil. Evenly sprinkle with 1 tablespoon of salt and 1/2 teaspoon of pepper before placing the tray in the oven. The eggplant should be ready in 25 to 30 minutes, or once their appearance turns a golden-brown. Turn over the cubes once during roasting.