Grilled Eggplant - Video

Ingredients

• 1 large eggplant
• 2 tomatoes
• A pinch of salt
• A pinch of oregano (wild thyme)
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 2 cloves garlic, crushed
• Mash the garlic and add a pinch of salt, oregano, balsamic vinegar, and olive oil. Add the diced tomatoes over the mixture and mix well.
• Remove the eggplant from the oven and spoon a little of the tomato sauce over each round. Leave the eggplant rounds in the refrigerator (not the freezer) until serving time so they can absorb the flavor of the sauce.

Method

1. Begin by peeling the eggplant while leaving striped dark skin lines.
2. Slice the eggplant into slightly thick rounds.
3. Place the eggplant rounds on a tray brushed with a little olive oil or vegetable oil and roast them in the oven for about 10 minutes. We want the eggplant to cook but not become overly soft—rather firm and retaining its texture.
   Timers: 10 min
4. Dice the tomato into small square pieces.
5. On the side prepare the sauce:
6. Crush the garlic and add a pinch of salt, oregano, balsamic vinegar, and olive oil. Add the chopped tomato to the mixture and mix well.
7. Remove the eggplant from the oven, spoon a little of the tomato sauce over each round. Chill the eggplant rounds in the refrigerator (not the freezer) until serving so they absorb the sauce's flavor.