1 tbsp District Spice Gyro blend
1 medium-sized eggplant
2 tbsp olive oil
1 tsp salt, preferably ground coarse
1 cup marinara sauce, or other preferred dip (optional)
Fire up the grill.
Slice eggplant into round pieces, approx. 1/2 inch thick. Sprinkle with salt, and let sit for 5-10 minutes (this helps draw out excess moisture).
Baste eggplant slices with olive oil, then sprinkle District Spice Gyro blend.
Grill eggplant slices for approx. 5 minutes each side. Serve alone, or with marinara for dipping.