2 eggplants

2 cloves garlic





1 lemon 

olive oil

Peel eggplant, then slice eggplant in thin slices (½ cm) and then grill. If you use a stovetop grill pan, you can salt the grill first. 

          In a shallow dish, place the following:

Torn mint, thinly sliced garlic, dried oregano, vinegar and pepperoncino. Place one layer of grilled eggplant on top. Make 3-4 layers alternating seasonings and eggplant in the baking dish. Drizzle on extra virgin olive oil. Spritz fresh lemon juice on top. Cover and marinate for at least one day. This can be served at room temperature as an antipasti over the next few days. Serve as an antipasto along with sun-dried tomatoes, Sicilian cheeses and olives.