grilled or roasted eggplant appetizer or side

Choose some nice medium sized eggplants (the really big ones often times are bitter and have larger seeds), peel them with a potato peeler and slice them across into discs about 1/4 inch thick. Lay them flat on a baking sheet covered with aluminum foil and sprinkle with salt and a drizzle some olive oil and stick them in the broiler -OR- season them the same way and lay the on the cooler parts of a hot grill. Cook them [in either case] until they just start to char then remove from the heat, let them cool in a bowl, add some freshly chopped parsley, a fair amount of chopped garlic, some fine sea salt it you have it, olive oil and some balsamic vinegar. DEEEELICIOUS!