This post may contain affiliate links. Read the disclosure.
Cut a large eggplant into 1cm thick slices and brush generously with olive oil on both sides then grill on both sides till cooked through. Make a gremolata by mixing 2 finely chopped garlic cloves with the finely grated zest of a lemon and a handful of finely chopped parsley. Arrange the eggplant on a plate, sprinkle with the gremolata, and drizzle the juice of the lemon and a tablespoon of olive oil over it.
Visit more of our Friday Food Tips.
Delicious!