Step 1

Preheat broiler and place an oven rack about 6'' from the top. Slice eggplant into 3'' long and 1/4'' thick slices (see above for a quick video on how to do this).

Step 2

Spread eggplant in one layer onto baking sheet lined with foil. Season with 1/2 teaspoon kosher salt and let sit for at least 10 minutes, up to The salt will bring out excess moisture in the eggplant (see above for why to do this).

Step 3

Place olive oil and minced/crushed garlic in a tiny bowl.

Step 4

Pat eggplant dry with a paper towel or clean tea towel. Using a brush or a spoon, brush garlic oil onto eggplant. Be quite generous- you can always add more oil if you run out- be sure to do both sides of the eggplant.

Step 5

Broil eggplant. Place eggplant on top rack (6'' from top) and broil under just charred on the top, about 3-6*** minutes/side. Once charred, pull eggplant out and use tongs to flip each eggplant slice. Broil other side until charred, about 3-6 minutes. ***When broiling watch semi-closely- I've found broilers can vary greatly, so that's why I have a range. It's better to be safe than burn them!

Step 6

Serve immediately. Store in airtight container in the fridge for a few days (I've found they are best within 3 days).