Sprinkle the eggplant with the kosher salt and place on paper towels. Allow the eggplant to sit for 30 minutes.

Using paper towels, pat the eggplant wheels dry and brush them with the marinade. Allow to sit for 10 minutes.

Prepare the grill. Cook the eggplant over direct high heat for two minutes and rotate 1/4 turn. Cook two more minutes, them turn each slice over cooking for 3 minutes more. Remove from the grill and sprinkle the eggplant with the freshly ground pepper. Serve hot, or cold.

Yield: 4-6 servings

For a nice variation, use Japanese eggplant, cut lengthwise.