Italian Grilled Eggplant

Ingredients

• 700 g large eggplants (2 large)
• Salt
• 2 sprigs oregano
• 5 garlic cloves
• 7 tbsp olive oil
• 2 tbsp lemon juice
• 500 g tomatoes
• Pepper
• 2 sprigs Basil
• Sea salt

Instructions

1. 1.

   Wash and trim the eggplants, slice them lengthwise into thick pieces, sprinkle with salt and let sit for about 20 minutes.

2. 2.

   Meanwhile wash the oregano, shake off excess water and pluck the leaves. Crush 3 garlic cloves, mix with 5 tbsp oil, lemon juice and oregano.

3. 3.

   For the salsa, wash the tomatoes. Score them crosswise with a kitchen knife, blanch in boiling water for a few seconds, shock in cold water to peel. Quarter, core and chop into pieces.

4. 4.

   Pat the eggplant slices dry, drizzle with garlic-lemon oil and grill both sides on a hot grill until golden brown, about 10 minutes total.

5. 5.

   Peel the remaining garlic cloves and finely mince them. Mix with tomatoes, salt, pepper and the remaining olive oil. Wash, shake dry and chop the basil, then fold into the mixture.

6. 6.

   Season the grilled eggplant slices with sea salt and pepper and enjoy the Italian grilled eggplant with the salsa.