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:
Trim ends of eggplants and cut into 1/4 inch slices.
Sprinkle with salt and set aside for about 30 minutes.
Rinse and dry eggplants and brush with oil.
Grill or broil, turning once, until dark golden brown on both sides.
Arrange eggplant on a serving dish and just before serving, sprinkle with vinegar, olives, parsley, oregano, salt and pepper.
May be served warm or hot.
Servings: 6-8
Time preparation: 30 min.
Time total: 40 min.