1 large eggplant, sliced into 1/2 inch thick circles
2 tbsp orange juice
2 tbsp olive oil
- Combine all ingredients in a bowl, or large zip lock bag coating eggplant well.
- Grill over medium heat, approximately 5 minutes brushing the slices with any remaining marinade, flip and cook another 3–5 minutes, until eggplant is golden, and cooked through. Regulate heat so that the eggplant is browning, but not burning.