Grilled eggplant 

Grilled eggplant is a vegetable side dish that is quick and easy to make, perfect both to serve as an appetizer and as a side dish to accompany grilled meat and fish during the summer season. Once the eggplant slices have been grilled, you will get a light dish, then the amount of marinade based on flavored extra virgin olive oil will determine the calories of the dish ;) I advise you to prepare the grilled eggplant a little in advance to ensure that the taste of the marinade penetrates deeply into the vegetables, in summer I prepare a large quantity to have a side dish always ready ;) I leave you with the recipe and wish you a good day.

Ingredients 

3 tbsp eggplant

1 clove of garlic

olive oil

salt

mint

chili pepper

vinegar

PROCEDURE

Wash and trim the eggplants and cut them into slices about half a centimeter thick. Heat a thick-bottomed non-stick pan over medium-high heat, then place the eggplant slices on it, slightly separated from each other. After a few minutes, check the cooking: the part in contact with the pan will be golden, turn them over and finish cooking. In the meantime, prepare an emulsion by mixing oil, vinegar, garlic, mint, salt and chili. As the eggplants are cooked, place them in a baking dish or serving dish, alternating with the seasoning. Season the grilled eggplant with the emulsion and leave to flavor for at least half an hour before serving.