Instructions

1. 1
   Fold garlic into butter. Shape into a narrow log using parchment or wax paper, and refrigerate until needed.
2. 2
   Sprinkle all sides of eggplant with salt. Let sit 15 minutes or until it "sweats". Leave it without touching.
3. 3
   Rinse eggplant. Pat dry with paper towels, and brush with olive oil.
4. 4
   Season liberally on both sides with salt and freshly ground black pepper.
5. 5
   Preheat grill to medium-high heat.
6. 6
   Add eggplant to grill, and cook until marked and slightly charred on both sides.
7. 7
   Place a pat of butter mixture on top of each piece and wait until butter is melted before serving.