I tried grilling some more and some less, and I used Japanese eggplant, and sliced them very thinly, but all of the pieces I had had the characteristic tough eggplant skin, that got even more distinct from the dryness of the grill. I ended up pulling the skin off of mine, while my friends said they didn't mind it as much. If you don't mind this then the flavor of the eggplant was good, but I won't be making it again because of that.
