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1
Slice the eggplant into discs along its length - not too thin and not too thick.
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2
Fill a large mixing bowl or pot with salted water, place the eggplant discs into the salt bath and set a plate overtop of them to weigh them down into the bowl. Leave to soak well, say 20 - 30 minutes. Mix them up periodically to ensure the salty water soaks them completely. We do this to remove the bitterness from the flesh of the eggplant.
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3
Chop tomatoes into small cubes or pieces and place in a bowl.
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4
Add chopped parsley, pressed garlic, salt, pepper, oregano and 2 -3 tablespoons of olive oil to the chopped tomatoes and mix well then set aside.
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5
Light you grill and aim for a temperature of 400 or so. When the grilling surface is ready, spray or run a wipe of some vegetable oil over it to act as lubricant.
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6
Using your hands and working quickly over the grill, brush (or spray) the downward facing side of each slice of eggplant with a little olive oil before placing it in order across the grill, starting from the top left rear section and filling the entire surface in rows. Once all the eggplant discs are on the grill, give each of their upward facing sides a brushing (or spraying) with some olive oil. Grill until they have visibly softened around the edges, watch them carefully but give them a few minutes to cook through and absorb the olive oil, then give them another brushing of olive oil and turn them over. Grill for another few minutes and then give them a final brushing of olive oil; leave them on the grill for another minute or so and remove onto a platter or
