3 medium Graffiti eggplant, sliced 3⁄4 -1⁄2 inch thick
1⁄4 cup olive oil plus more for drizzling
2 scotch bonnet pepper or habanero, sliced thin
2 large garlic cloves, roughly chopped
1⁄4 cup avocado oil
Juice of 1⁄2 a lemon
Kosher salt for seasoning
Manchego cheese for grating
Heat your grill or grill pan to medium high heat and drizzle with olive oil.
Add the eggplant slices and drizzle with more oil, smoked salt, and pepper.
Grill on each side until beautiful grill marks form and the eggplant are tender but not mushy.
In a bowl mix together the scotch bonnet, garlic, 1⁄4 cup olive oil, 1⁄4 cup avocado oil, lemon juice, salt, and pepper.
Drizzle dressing over the grilled eggplant and grate manchego cheese over the top.