300 g Japanese/Chinese eggplants, rinsed off and angle cut with 1 cm thick
2 – 3 cloves garlic, minced
1 1/2 tbsp olive oil
salt and fresh ground pepper
1. Soak eggplants in salty water for 10 minutes. Drain and pat dry.
2. Combine olive oil and minced garlic. Rub eggplants with olive oil mixture, coating each well. Sprinkle eggplants with salt and pepper.
3. Grill and close with lid. Turn several times during cooking. Eggplant should be done in about 5 to 6 minutes. Before serving sprinkle with crushed chili.