Slice eggplant into ¾" thick slices either lengthwise or crosswise.
Place the eggplant slices on a baking sheet, salt the eggplant on both sides, then apply another clean paper towel on top of the eggplant; let it rest of 30-45 minutes. Then dab the eggplant to remove any excess moisture.
Combine the olive oil, garlic powder and black pepper in a small bowl. Use a brush to spread the olive oil mixture on both sides of the eggplant.
Preheat the grill to medium-high heat. Grill for 5 minutes on one side without moving. Then flip the eggplant and grill for 3-4 more minutes.
Serve with toasted pine nuts, fresh parsley and yogurt, if desired.
Storage: I recommend serving the grilled eggplant as soon as you make them. However, if you do have leftovers, you can store them in the fridge in an airtight container for a couple days.
Nutritional Data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
Calories: 151kcal | Carbohydrates: 14g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 1749mg | Potassium: 524mg | Fiber: 7g | Sugar: 8g | Vitamin A: 53IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1mg