Slice eggplant into rounds about 1/2 inch thick. Salt them if desired and let stand for 30 minutes to draw out moisture then blot them dry with a towel or paper towel. (You can skip this when your eggplant is really fresh in your CSA share!)

When ready to cook, heat a ridged caste-iron pan or a heavy skillet pan over medium high heat. Allow it to get quite hot. While the pan heats, brush both sides of each eggplant slice with olive oil.

Then add the slices to the hot pan and turn down the heat to medium. Cook for about 6 minutes then rotate the slices 45 degrees. Cook another 5 to 6 minutes. Then flip and cook the second side the same way. The second side and subsequent batches may need less time because the pan has amassed more heat.

When done, the surface will be nicely crossed-hatched or browned (if using a skillet) and feel tender. Remove finished slices to a plate and do the next batch. These keep well in the fridge for several days if well wrapped.

Try serving the slices with tahini, garlic and lemon juice. Top them with diced cucumber and lime juice (with basil, parsley or cilantro), serve them with ricotta cheese, basil and tomato or stuff them into a sandwich with some grilled zucchini, cheese and greens!