Eggplant (Aubergine) - Mediterranean Style

This is so simple and quite tasty. I usually serve this warm as a side dish. The serving amount is based on the number of eggplants you use. (I found this recipe on Ethnic Grocer)

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 12  nicoise olives or 12  kalamata olives
• 3  tablespoons extra virgin olive oil
•  sea salt or  coarse salt
• 1  tablespoon dried oregano
• 2 -3  medium eggplants
• 2  tablespoons fresh parsley
•  ground black pepper, fresh is best

Directions

1. Trim ends of eggplants and cut into ¼ inch slices.
2. Sprinkle with salt and set aside for about 30 minutes.
3. Rinse and dry eggplants and brush with oil.
4. Grill or broil, turning once, until dark golden brown on both sides.
5. Arrange eggplant on a serving dish and just before serving, sprinkle with vinegar, olives, parsley, oregano, salt and pepper.
6. May be served warm or hot.