- 1 medium-large eggplant, sliced into 1 inch rounds
- 2 tablespoons Teri Peri rub
- 2 tablespoons oil (Canola or another neutral oil)
- 1 tablespoon honey
- sesame seeds for garnish
- Mix Teri Peri rub, oil, and honey to create marinade.
- Marinade the sliced eggplant for 30 minutes (or longer if desired)
- Grill eggplant slices over medium heat for about 5-10 minutes per side, until soft.
- Garnish with sesame seeds and serve.