1 medium globe eggplant, unpeeled, cut into 1/4-inch slices Marinade:
2 tablespoons fresh lime juice
2 cloves garlic, minced
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
1/2 teaspoon crushed red-pepper flakes
1/2 teaspoon salt
1/2 cup olive oil
Combine the marinade ingredients. Pour the marinade into a large, shallow glass bowl.
Place the eggplant slices in the bowl (two bowls may be needed) and turn them so that each side is coated with marinade. Let sit for 30 minutes; turn the eggplant again and let sit for another 30 minutes.
Meanwhile, preheat the grill. Place the eggplant slices close to the heat source and cook for about 4 minutes, or just until light char marks appear. Turn and cook on the other side. Serve immediately.