Around here, folks slice the eggplants lengthwise and grill them, along with sliced yams and zucchini and/or summer squash.
The slices are about 1/4” thick, and usually are started from the top to the bottom. They make nice big slabs! They also use red, green and/or yellow bell peppers, shiitake mushrooms, and asparagus spears.
This is so popular here that the combination is sold in packages in the produce sections of some of the “organic” stores.
Thanks - maybe I’ll have it for lunch, with ketchup!
Since I didn’t run, I’ll get on the treadmill later with my Dirk Pitt novel :-).