Herby barbecued eggplant

I used the award-winning Juno Olive Oil made with olives crushed with lemons.

Ingredients

½ cup	Lemon infused olive oil
2 Tbsp	Lemon juice
2	Garlic cloves, crushed
½ tsp	Dried oregano (Main)
1 medium	Eggplant, stem removed (Main)

Directions

1. Combine the first 5 ingredients and stand for an hour to allow the flavours to blend.
2. Cut the eggplant into 1cm-1.5cm thick slices lengthwise.
3. Brush both sides well with the olive oil combo.
4. Barbecue on the grill or hotplate for about 2-3 minutes each side, until tender.
5. Serve as an accompaniment or top with dollops of fresh mozzarella to make a tasty vegetarian meal.

More of Jan's barbecue recipes

• Korean chick with kick
• BBQ fish tacos