Roasted EggPlant

3		medium eggplants
4  tablespoons		Olive Oil
1  pinch		salt to sprinkle
1  teaspoon		fresh chopped garlic
1  tablespoon		of Tamari sauce
2  tablespoons		white vinegar
1/2  cup		water

Tip: Click on the ingredient links to learn the nutritional information for all the Roasted EggPlant ingredients. The serving size for any ingredient in Roasted EggPlant may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Cut eggplant in 1/2 inch round circles. Lay flat on a towel and sprinkle each piece with a little salt. When liquid from the eggplant beads up on the surface, wipe with a paper towel.
Line a cookie sheet with baking paper (parchment) and spread 2 tablespoons of Galilee Green Olive Oil evenly on the paper.
Place the circles of eggplant side by side turning each piece over once to coat both sides.
Place the cookie sheet in a preheated oven on broil and watch closely until it turns golden brown. Then flip each piece over to grill the other side. Repeat with the second batch.
Place grilled circles in a deep dish. Mix remaining ingredients and pour over eggplant.