Grilled Eggplant is an easy-squeezy dinner side-dish that is extra nice to make in the summer, when you don't want to have a steamer rolling out heat in the kitchen or an oven cranking up the temperature.
You can peel it if you like! Sometimes the skin is a little tough.
Slice eggplant into thick steak-rounds. Brush both sides with a tiny bit of olive oil. Sprinkle one side with caraway seeds and a little coarse salt and set on the grill.
Grill until the underside begins to look soft and cooked, about 2 - 4 minutes. Turn over and let them grill until a fork slides easily through the center. Remove to a plate and sprinkle with additional coarse salt and caraway seeds.
Eggplant goes with anything ... You can make a whole platter of grilled onions, peppers, and eggplants if you wish!
Fun fact: When I was little, I thought aid cars were called egg cars and this mystified me for a long time. Ah, the innocence of youth!