I read your post about the squash kabobs. I also do vegetable kabobs from my garden. Just cut the eggplant up into squares and add to your kabobs with your favorite spices in a mop.
But my favorite way to grill veggies is in a pouch. Use heavy-duty aluminum foil to make the pouches. I slice the eggplant about Â½ inch thick (you can leave the peel on or peel it). I put sliced onion (Vidalia when in season), sliced tomato, squash sliced long ways, bell pepper sliced in rings, and sliced carrots. (you can leave out or add your favorite veggies).
Put the aluminum foil flat (big enough to hold the veggies and room to fold to make a good seal). If you have a lot of veggies you would want to use more than one pouch. I poor olive oil over the veggies, add a few large spoons of margarine, salt and pepper to taste, and sweet basil. (As always, spicing is a personal thing, use what you like, but the olive oil and margarine is a key). Fold up to make a well sealed pouch and place on grill on a low direct heat. Turn with tongs about every 10 minutes and total cooking time about 45 to 50 minutes. The veggies come out tender and juicy. If you like crisper and firm veggies cook for about 30 to 40 minutes.
My wife and I love eggplant and fix it a lot of different ways from â€œeggplant parmesanâ€ to â€œfried eggplantâ€.