Step 1

In a large basin or mixing bowl, toss the eggplant slices with sea salt, pepper and ½ cup olive oil, or more, as needed.

Step 2

Combine the chopped tomato, garlic, cilantro in a mixing bowl. Season with a little salt and pepper, a drizzling of olive oil. and a splash of the honey vinegar. Set aside.

Step 3

Fire up the grill to medium, or heat a grill pan on top of the stove over medium-high heat. Lightly oil the pan. Grill the eggplant slices until tender, turning once, so that there are grill marks on both sides.

Step 4

Serve the eggplant slices in a platter, drizzled with the tomato-cilantro mixture, in one layer or multiple layers on the same dish, as desired.