4 eggplants,
4 cloves garlic,
Olive oil,
Bunch of fresh parsley,
Salt and pepper.
Preparation:
Wash thoroughly the aubergines. Trim the ends and cut crosswise into 1/2 cm thick slices. Brush both sides of the slices with plenty of olive oil and season well with salt just before grilling.
Heat a gas grill to high, put the aubergines slices on the grate, and cover the grill to avoid the oil splashing. Grill, checking occasionally with tongs, until the slices are well browned on both sides, this may take up to 5 minutes per side. Once nicely grilled remove from the heat and stack them to finish cooking. Wrap them in foil off the grill. Let sit 15 to 20 minutes.
Prepare the dressing by mixing together the remaining olive oil, the minced garlic and the parsley, season with some more salt and pepper. Pour the sauce over the aubergines which you’ll have transferred to a serving plate.
For 4 persons.
Style: Mediterranean.
Difficulty: Easy.
Preparation time: 25 minutes.
Cooking time: 40 minutes.