cut eggplant into 1 inch slices, sprinkle salt generously on both sides. Place the slices on plate
for a least a 1 hour so the salt draws the water out of the eggplant. Drain the water. Mix olive oil and garlic together. Heat your BBQ, brush the eggplant with the olive mixture, then place on the grill. BBQ the eggplant till tender. Baste as you turn the eggplant. Take eggplant off the grill and baste with olive oil mixture again. Then serve, can be eaten alone or can be used as a condiment on burgers or sandwiches.