Grilled Eggplant With Sweet Pepper-Tomato Topping
- 2 small eggplants (about 10 to 12 oz. each)*
- Sweet Pepper-Tomato Topping
- 1 teaspoon kosher salt
- ½ teaspoon coarsely ground pepper
- 2 tablespoons olive oil
1. Preheat grill to 400° to 450° (high). 2. Cut each eggplant lengthwise into 5 (1/2-inch-thick) slices. Brush both sides of eggplant with oil; sprinkle with salt and pepper. 3. Grill eggplant, covered with grill lid, over 400° to 450° (high) heat 2 to 3 minutes on each side or until lightly brow...