Fresh lemon juice is essential to the distinctive flavor of this side dish. Buy several pounds of lemons during peak season. Squeeze the juice and freeze in ice-cube trays. One cube will equal 1 tablespoon juice.
2 medium eggplants
1 tsp salt
2 Tbsp vegetable oil
2 Tbsp lemon juice
1/2 tsp garlic salt
Preheat grill or broiler. Grease grill rack or broiler pan. Slice eggplants into 1/2-inch-thick slices.
Sprinkle salt over eggplant slices. Let sit for 15 minutes; pat dry with paper towels.
Meanwhile, combine oil, lemon juice and garlic salt in a small bowl. Brush oil mixture onto both sides of each eggplant slice.
Grill eggplant, turning once, until tender, about 2 minutes on each side.
Use tongs to turn the eggplant instead of a fork. The slices are very delicate and could fall apart if pierced.