- 1 large eggplant, thinly sliced lengthwise
- 4 tbsp olive oil
- 2 cloves garlic, finely chopped
- dash of red wine vinegar
- squeeze of lemon juice
- salt and pepper to taste
Brush each slice of eggplant with the olive oil. Using a grill pan or on the bbq, grill each side for 3-4 minutes, until tender and nice rill marks appear. Place grilled slices in bowl, add more olive oil and the garlic and mix well. Add vinegar and lemon juice, and season to taste. You can either serve this right away or let it cool to room temperature. Or you can even let it sit overnight. This is what I did and it tasted fabulous the next day with the flavours all mingled.