Eggplant in Garlic-Herb Sauce

• eggplant↗1 кг kg

  sliced into rounds

• olive oil↗100 мл ml
• red wine vinegar5 ст. л. tbsp
• sugar↗1 ст. л. tbsp
• garlic cloves↗4

  thinly sliced

• mint↗пучки

  and parsley, coarsely chopped

Step-by-step instructions

1. 1

   Brush the eggplant slices on both sides with olive oil — about 5 tbsp will be needed. Grill or barbecue the eggplant rounds until lightly browned on both sides. Transfer them, partially overlapping, onto a platter. They can be prepared a day ahead and chilled.

2. 2

   In a small saucepan heat the red wine vinegar with sugar until the sugar dissolves, then brush the eggplant rounds with the resulting mixture. In a skillet heat the remaining oil, add the garlic and quickly sauté until lightly browned, then transfer the garlic oil to a small bowl. Immediately before serving drizzle the eggplants with the garlic oil and sprinkle with the herbs.