2 eggplants, cut lengthwise into 1cm thick slices
1/4 cup of fresh Italian parsley, roughly chopped
2 cloves garlic, finely chopped
1 Tablespoon Mint leaves, chopped
Pinch salt (to taste)
Drizzle Olive Oil
Place sliced eggplant in a bowl. Sprinkle with salt and let sit for 20 mins. Thereafter grill until tender (careful not to burn) for approximately 1-2 minutes on both sides.
Toss the grilled eggplant slices with fresh Italian parsley, garlic, salt and olive oil.