Grilling Eggplant as if it was a Steak

We just grilled eggplants. So fast, so good. We've done this with beets too!

 

I sliced 3 eggplants the long way (like a steak)  and used Kosher salt to sprinkle both sides. I left them in my gigantic colander with a big plate underneath to catch the liquid. After an hour I rinsed the slabs and patted them dry on clean kitchen towels to absorb the moisture.

 

I painted them with a marinade of olive oil, sriracha, red wine vinegar, Adobo, garlic powder, soy sauce, and then grilled for a few minutes a side, outdoors.

 

I sprinkled  the eggplant with capers, artichoke hearts, roasted red bell pepper, green olives, on my freshly baked sourdough bread.

 

 This meal was dedicated to my childhood neighbor and activist friend Al Giordano who passed away Tuesday. We just heard the news.