1. Slice the eggplant thinly. 2. Brush each slice with olive oil and place on a ridged grill plate or barbecue. 3. Turn when the cooked side has some good marks on it. 4. Remove when the slices are they are soft and sprinkle with sea salt. 5. Make the dressing by finely chopping the garlic and mint and mixing with the vinegar and olive oil. The wet ingredients will only coat the mint. 6. Spread a little of the dressing on each slice of eggplant and roll it up. 7. Drizzle any remaining dressing over the rolls. 8. Serve at room temperature. Nice with BBQ chicken and salad. ---------------------------------------------------------------------------
Nutrition
Ingredients
