Grilled Eggplant

Chop the eggplant into round slices half a centimeter thick, throw them into salted water. Extract the garlic, mash in a mortar with a little salt and put it in a bowl. Add 2 tablespoons of olive oil, salt and pepper and whisk it with a fork.

Dry the eggplants that you will remove from the brine, dip them in the mixture in the bowl, fry both sides in a barbecue grill or non-stick pan, and arrange on a flat plate. While serving, drizzle 1 tablespoon of olive oil and a little vinegar on them. Bon Appetit.

2 medium sized eggplant
2 cloves of garlic
3 tablespoons of olive oil
1 tablespoon vinegar
black pepper