MarthaStewart.com and FoodNetwork.com provide grilled eggplant recipes that are suitable for both indoor and outdoor grills. Both include sliced eggplant, salt, pepper and oil for grilling the eggplants.
The Martha Stewart recipe requires 3 pounds of eggplant, 3 tablespoons of course salt, freshly ground pepper and 1/3 cups of extra-virgin olive oil. Cut the eggplant into 1/2 inch slices. Sprinkle both sides of the eggplant slices with salt. Allow them to sit in a colander for approximately one hour.
Rinse the eggplant slices in cold water, then press out the excess water out using several paper towels. Prepare a grill on medium-high heat. Brush each eggplant slice with extra-virgin olive oil. Sprinkle each slice with pepper on both sides. Place the eggplant slices on the grill and cook for approximately five minutes on each side. Serve the eggplant slices hot and sprinkle them with additional salt and pepper for taste.
The Food Network recipe uses Japanese eggplant slices with the same ingredients and grilling method. It also suggests a recipe for using the leftover eggplant slices. To reuse the eggplant slices, chop them, add chopped, plum tomatoes and basil leaves. It suggests using a mustard vinaigrette to dress the ingredients.