|Egg plant||1 Large|
|Oil||125 Milliliter (1/2 cup)|
|White vinegar||3 Tablespoon|
|Seasoned pepper||1 Dash|
|Garlic||1 Clove (5 gm), crushed|
In a jar combine oil, vinegar, oregano, salt, seasoned pepper and garlic, cover and shake to mix, then let stand for 3/4 hour to blend for a baste.
Cut eggplant into 6 wedges.
Shake, baste, and brush eggplant wedges on all sides.
Place on the grid over medium hot coals and cook for 12-15 minutes, turning and basting once or twice.
Delicious with Spicy Leg of Lamb.