Be sure to choose smaller eggplants; they'll be easier to slice and easier to handle on the grill.
Cut eggplants lengthwise into 1/2-inch-thick slices.
Combine vinegar, olive oil, honey, 1/4 teaspoon kosher salt, and pepper.
Heat a grill pan over medium-high heat; coat with cooking spray. Grill eggplant 2 to 3 minutes on each side. Drizzle with vinegar mixture. Sprinkle with thyme and 1/4 teaspoon kosher salt.
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