Process:

1. Cut the eggplant into 3/4 inch round slices.

2. Drain the liquid in a colander and dry the slices.

3. Marinate the eggplant slices with the spices, vinegar, and remaining 1 tsp of salt for about an hour.

4. Combine the ghee and the oil together and brush the slices and grill on high heat. Serve as a side dish to any meal.

Ingredients:

2 medium eggplants
2 tsp kosher salt
1 tsp hot paprika
3 tsp coriander powder
1 tsp black better powder
1/2 tsp turmeric powder
2 tbsp white vinegar
2 tbsp grape seed oil
1 tbsp ghee (optional)