me to dinner the other night. they are much more organized in their grilling than i am, and their marinated grilled vegetables were rich in flavor. their recipe, like most for this sort of thing, is a little vague—but it’s not hard to follow, i promise!
slice the eggplants into 1/4-inch chunks or slices and slice the tomatoes in half. the pieces should be about the same thickness; use the tomatoes to guide you about the eggplant pieces.
score the skin side of the eggplant pieces with a fork, and the inner side(s) with a sharp knife to help the marinade soak in.
mash the garlic cloves in salt. toss the oil into 