Steps
- 1
Sprinkle eggplant slices with the salt and let eggplant stand for 30min to disgorge
- 2
Rinse eggplant slices under cold water and blot dry with paper towel
- 3
Drizzle olive oil over slices on both sides with fingers
- 4
Sprinkle slices with a mixture of oregano, black pepper, hot pepper, garlic and parsley
- 5
Grill until nicely browned on both sides, 5 to 8 minutes per side. Rotate 90° after three minutes
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