Cut the eggplant into ½ inch discs and brush both sides with olive oil. Next, season both sides with liberal amounts of freshly ground black pepper and Kosher salt. Preheat your outdoor grill and bring grilling the eggplant. I like to place the grill lid on my BBQ unit and let the eggplant “bake” for 3-5 minutes (depending on the strength of your fire). Flip the eggplant and repeat the process for the uncooked side. When grilling eggplant outdoors you’re trying to find that happy medium between a nicely charred exterior and wonderfully soft and tender interior.
For the pesto feta sauce, combine ¼ cup of extra virgin olive oil, Kosher salt, freshly ground black pepper, basil, parsley, garlic, and feta cheese in a bowl and mix well (I like to use a fork to "whip" the ingredients).
Spoon the mixture onto each individual eggplant slice.
Notes
For a slightly more complicated pesto sauce recipe, please see our standard pesto recipe
Recipe by Scordo.com - Italian Food Recipes and Lifestyle at http://www.scordo.com/recipe/grilled-sicilian-eggplant-with-a-pesto-feta-sauce.html