Cut eggplant into 1/2 inch slices. Spread the slices out onto foil, sprinkle one side generously with salt, and then flip and salt the other side. Let the slices sit for about an hour and then rinse the eggplant and let drain for a few minutes. Place the eggplant in a ziploc bag with just enough olive oil to coat all of the pieces when tossed around (it won't absorb much if you do the salting step), and then place the slices on a medium-low grill. Sprinkle with desired seasoning (simple salt and pepper work great, but use anything you want) and grill each side about 5 minutes, or until they're almost falling apart. Serves 3-4 per eggplant.
(original post: http://fortunavirilis.blogspot.com/2011/05/grilled-mojo-chicken-and-eggplant.html)