RAVIDA Extra Virgin Olive Oil
RAVIDA Oregano Sea Salt
RAVIDA Vinegar and Wine Must
2 cloves of new season garlic
2 stems of mint leaves
Warm a iron grill or cook on a barbecue.
Cut the eggplant into 1 1/2 cm/3/4″ slices and cook on a hot grill over low heat, about 7 minutes per side.
Move cooked slices to a serving plate and season with a pinch of Oregano sea salt, alternatively, Sea Salt and a pinch of oregano, a mint leaf and a sliver of garlic. Top with a generous pouring of olive oil and a new seth of eggplant slices as they are ready. Make a stack seasoning each batch in the same way, turning the batches upside down to absorb the seasoning. Sprinkle with a dash of RAVIDA Vinegar and wine Must.
Serve at room temperature or in a sandwich the following day.