Grilled Eggplant Salad

Grilled Eggplant Salad

• 2 mini eggplants
• 4 spring onions
• 1 clove of garlic
• 1-2 springs of fresh mint
• white vinegar to taste
• salt to taste

Grill eggplants and onions until tender. Let cool slightly and chop into uniform pieces. Chiffonade mint leaves and smash garlic; add to the eggplant and onions. Add about 1 tbsp of vinegar and 1/2 tsp of salt, taste and adjust to get the right combination of seasoning and acidity.