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  • 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


  1. 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.

  2. Toss the grilled eggplant slices with fresh Italian parsley, garlic, salt and olive oil.

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