INGREDIENTS
1 big eggplant
(zucchini too if you wish)
balsamic vinegar
extra-virgin olive oil
salt
WHAT TO DO
1.Cut the eggplant (and zucchini) into thin slices.
2. Cook them on a grill pan, or grill, or directly over the flame on the stove until the little brown lines of grilling show up. Flip and cook on the other side.
3. Lay the grilled veggies in a large shallow dish, lightly season wtih the oil, vinegar, oil and salt. Taste the veggies before you season them, because usually they’re so flavorful they barely need seasoning. Enjoy!
