Asian eggplants have fewer seeds and thinner skins than the European types and are predominantly long and thin, up to 1½ feet long, but as little as 1 inch or so in diameter.
Eggplants readily absorb other flavors but have their own distinctive, slightly earthy, smoky taste and a soft, creamy texture.
Salting the sliced or cubed eggplant will draw out some of the moisture, and after drying them the eggplant browns a little more quickly and will absorb less oil when fried.
¹⁄3 cup extra-virgin olive oil
¼ cup mixed fresh herb leaves such as thyme, rosemary and oregano
Combine the olive oil, herbs, salt and pepper in a shallow dish.
Prepare a fire in a charcoal grill or preheat a gas grill.
When the fire is hot, arrange the eggplant slices and grill until a golden, nearly charred crust forms on the first side, about 4 minutes.