2tablespoonsbasil leavesor mint or parsley, finely chopped
Make marinade
To a bowl, add extra virgin olive oil, thinly sliced garlic, chopped basil, vinegar, salt, and black pepper. Stir it and set it aside.
Grill Eggplant
Preheat your grill or grill pan to medium-high heat. The temperature should be around 430F or 220C. Make sure the grill grates or the pan are clean.
Wash the eggplant, dry it, and remove the stem. Next, slice it into ⅓ of an inch thickdiscs (about 8mm). You can cut long slices, too, if you prefer. You can use a chef's knife or a mandoline slicer.Tip: the peel of the eggplant can be challenging to slice if you don't have a sharp knife. If you are having difficulties, use a serrated bread knife.
When the grill or grill pan is hot, turn the heat down from medium-high to medium.Place the eggplant discs on it on a single layer. Grill for about 3 minutes on one side, then turn around with tongues and grill for another 2 to 3 minutes. Transfer onto a serving platter and keep grilling till you run out of eggplant.Do not undercook. Grilled eggplant should be well cooked and soft.
Apply marinade
As you transfer the grilled eggplant from the grill to the serving platter, drizzle with a generous amount of marinade while the eggplant is still smokey and hot.The warm and spongy eggplant will absorb fresh herbs, garlic, and olive oil flavor. The vinegar and salt will make it tasty. Optionally you can sprinkle extra fresh herbs on top.Enjoy warm, at room temperature, or cold.