- 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.