These eggplants are great as an antipasto or in a sandwich. Easy to make and they can be made days ahead.
INGREDIENTS
2 large eggplant, cut into 1cm thick slices
2 garlic cloves, thinly sliced
Half bunch parsley, roughly chopped
Salt
Extra virgin olive oil
White balsamic vinegar
METHOD
Start by heading up a grill pan or your BBQ.
Meanwhile, in a large bowl, place the sliced eggplants and season them with salt and a good amount of olive oil.
Once the grill is hot, start grilling the eggplants, on both sides till charred and cooked through.
When cooked, lay them on a serving platter.
Drizzle them with some extra virgin olive oil, few drops of white balsamic vinegar and season them with salt.
To finish them off, top them up with chopped parsley and thinly sliced garlic.
Davide
