2 large eggplants
2 tablespoons coarse salt
3/4 cup olive oil
4 garlic cloves, minced
2 tablespoons fresh mint, chopped
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1/2 teaspoon pepper
Peel eggplants. Cut into 3/4 inch dice. Place in a colander and sprinkle with coarse salt. Place a plate with a weight on top such as two 1 pound cans and let drain for 1 hour. Pat eggplant dry with paper towels. Preheat broiler. Brush a baking sheet with 1 tablespoon olive oil. Place half the eggplant on baking dish sheet and toss to coat with oil. Broil 3 inches from heat for 2 minutes. Turn eggplant and broil 2 to 3 minutes more, until it begins to turn golden brown. Remove eggplant to a large platter. Repeat with more olive oil and remaining eggplant. Add garlic, mint, basil, parsley and pepper to eggplant. Toss to mix. Drizzle with remaining olive oil and toss again. Cover with plastic wrap and marinate in refrigerator 24 hours, tossing several times. Serve at room temperature. Serves 10 to 12.
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