1 medium eggplant, peeled and cut into 1/2 inch slices
3 Tablespoons virgin olive oil
1/4 teaspoon each coarse sea salt and corse black pepper
1 Tablespoon minced garlic
1 1/2 Tablespoon Hawkwind Clem's Hot Pepper Mustard
Smoked Spanish Paprika or Ground Red Chipotle
Mix all ingredients (except Paprika or Chipotle). Dip each eggplant slice until coated.
Grill over medium high heat for 5 to 8 minutes, turning only once. Top with dashes of ground Red Chipotle or Smoked Spanish Paprika.