Broiled eggplant in balsamic vinegar

eggplant
olive oil
salt
black pepper
chopped garlic
chopped fresh basil
chopped fresh mint
balsamic vinegar

Cut the eggplant into 1,5 cm thick slices. (somebody sprinkles the slices with salt and lets them drain for awhile and then dries with a paper towel - I used to do that too, but can't taste the difference so nowadays I just cut and grill.)

Broil the slices in a hot grill until they look like those in this blip. Turn them over and broil the other sides too.

Place half of the slices in a dish, sprinkle with salt and pepper, garlic, herbs, olive oil and vinegar. Repeat with the other half. Cover the dish and let sit overnight in the fridge.

This is one of my party food favorites. It is great with goat cheese, salad, hummus, sun-dried tomatoes, olives...

No matter how much I make it, never seen no left-overs.