Slice 2 medium sized eggplants and put the slices in a colander with salt. After 30-60 mins, rinse the eggplant, and dry. In the meanwhile mix 2 table spoons of chopped fresh mint, 2 finely chopped garlic cloves, pepper, salt and some olive oil. Put the slices eggplant on baking paper. Marinate the eggplant in the mixture. Put in the oven at 180° for approx 30-40 mins until they are golden brown. Turn halfway. Serve hot or at room temperature.
This is an easy way to grill eggplant, courgettes, even fennel or carrots. Change the fresh herbs in the marinade to obtain a complete different flavor. Even for larger portions of vegetables this method is ideal.
Yummie as appetizer or side dish.