1 clove garlic minced
1/2 cup olive oil
freshly ground black pepper
2 med eggplants
2 tbsps red or white vinegar
Stir the garlic into the olive oil & add pinch of salt & pepper. Set aside to infuse.
Wash eggplants; cut lengthwise into slices no thicker than 1/2". Sprinkle with salt & set aside to drain in a strainer for at least 1 hour to release the bitter juices.
Rinse slices under running water to wash off salt, & dry carefully. Brush each slice with the oil & garlic mixture and grill or broil for a few minutes on each side. Transfer to a serving plate to cool.
When cool, sprinkle with vinegar. Treated in this way the eggplant will keep well for several days. Good as antipasto served cold or room temperature.