Purge eggplant pieces for 30 minutes. Rinse and pat dry with a paper towel.
Prepare a fire in a charcoal grill.
Using 6 skewers, thread on the vegetables, alternating them.
Brush with half the oil and season to taste with salt and pepper. When the fire is ready, place the
skewers on the grill rack. Grill, turning occasionally to ensure even cooking and brushing with
remaining oil, until lightly golden on all sides, about 10 minutes.
Transfer to a platter and serve.
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