How to cook
Clean the eggplants and cut them into circles along the length or width. Salt them and leave them for 20-30 minutes to drain out their bitterness.
Then rinse and dry them thoroughly. Blend the cleaned garlic with salt, a little black pepper, vinegar or oil to get a thin sludge. Smear the eggplants with this all over. Heat the grill and roast the eggplants evenly on both sides.
Put the ready grilled eggplants in a bowl and sprinkle them with a little vinegar and chopped parsley in between.