Broiled Eggplant
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INGREDIENTS 1 large eggplant, cut lengthwise into 6 wedges 1 garlic clove 2 teaspoons salt Dried oregano leaves 1/4 cup olive oil 1 tablespoon red wine vinegar, optional Crush the garlic clove in a mortar with the salt; add a pinch of oregano, the olive oil and, if you like, the red wine vinegar. Paint this mixture onto the cut surfaces of the wedges and broil the eggplant slowly, over embers, until the cut surfaces are brown and tender. Serves 6