This is a variation on concia made with eggplant (see recipe introduction); but here the eggplant slices are grilled or broiled instead of sautéed. If grilling, cut the slices
Prepare a charcoal fire. Brush the eggplant slices with the olive oil and sprinkle with salt, pepper, and the garlic. Place over the hot coals and grill, turning once, until golden and tender, 4 to 5 minutes.
Transfer to 1 or 2 platters and sprinkle with the vinegar. Sprinkle with the mint or parsley. Serve at room temperature.
© 1998 Joyce Goldstein. All rights reserved.