Marinated Grilled Eggplants

Ingredients

2 eggplants

2 tablespoons vegetable oil

sea salt

ground black pepper

For the marinade:

2/3 tablespoon balsamic vinegar

1/2 teaspoon red pepper flakes

ground black pepper

Salt

3 tablespoons fresh basil

1/2 tablespoon parsley

1 head garlic

4 tablespoons tomato paste

1 cup olive oil

Slice the eggplants crosswise. Sprinkle with salt and let them sit in a colander for 20 minutes. Then rinse with cold water and pat dry with a paper towel. Lightly brush with vegetable oil and grill on both sides for 2 minutes per side.

Cool to room temperature.

 Prepare a marinade using all the ingredients listed. Place the eggplants in a jar, basting each layer with the marinade. Let it sit for 24 hours in a cool place.

Enjoy!