These miniature eggplant are absolutely delicious and do not need to be peeled or salted before grilling (or eating). If you can find them at a local Farmer's Market, grab them! They will become a favorite.
Heat the grill to medium heat. Scrape and oil the grill.
Cut eggplant in the ½ inch strips lengthwise. Brush each side with olive oil and lightly salt and pepper.
Grill on each side about 1-1 1/2 minutes. You will note the color change in the flesh from opaque yellowish-white to a more translucent, watery yellow, and in the purple skin to brown. Do not over grill.
Notes
The amount of eggplant per person will depend on their size. We estimated 1-2 per person but any amount can be grilled.