Here is a simple recipe to prepare delicious grilled eggplants in Tuscan olive oil.

Ingredients:

Aubergines
Salt
Oregano
Chili
Garlic
White vinegar
Extra virgin olive oil Toscano I.G.P.

Procedures:

Wash the aubergines, dry them and cut into large slices.

Sprinkle them with salt and then put them in a colander with a weight on top so that they lose water, for 12 hours. Wring them out and roast them in a cast iron plate.

Then put them in jars alternating with the chopped spices (oregano-chili pepper-garlic if desired) and cover them with an emulsion of white vinegar and extra virgin olive oil Toscano I.G.P., making sure that the liquid enters from all sides. Close the jars and store them in a cool, dry place.

Consume after about 10 days.