Grilled eggplant with garlic and balsamic dressing on rocket

Cut the eggplant into thin rounds (or strips); thick slices take longer and can be chewy.

Salt the slices all over and let rest about 5 minutes.

Crush one garlic clove in a glass; add about 5 or 6 tablespoons of extra virgin olive oil and a generous amount of balsamic vinegar and stir well.

Toss a little rocket with two teaspoons of the dressing.

Grill the eggplant slices on a skillet over medium-high heat, turning once; the second side takes under 2 minutes. Thick slices need a little longer; press them down.

Put the rocket in the middle of a plate and layer the eggplant slices on top.

Spoon the garlic-balsamic dressing over every slice, starting from the top and working each side so the garlic is spread evenly, then over everything.

Finish with pepper if wanted, more rocket and parsley on top.