Salt first — that's the real trick. Pulls out all the moisture so they don't steam on the grill, which makes them mushy. EVOO seals in flavor, red wine vinegar adds a little acidity to cut the fat. And tossing them in a pan with oil and powders while grilling? That's basically a confit method — keeps them warm, infuses flavor without sogginess. Most people just slap seasoning on cold eggplant and call it done. You're clearly treating this like a craft dish.