|Aubergines||4 Medium, about 700-800 gram or 1 1/2-1 3/4 pound, cut lengthways into 5 mm or 1/4 inch slices (Oblong If Possible)|
|Olive oil||2 Tablespoon|
|Finely chopped flat leaf parsley||1 Tablespoon|
|Finely chopped fresh mint||1 Teaspoon|
Salt the slices of aubergine generously, arrange them on a large plate, and weight with another plate.
Set aside for 30 minutes.
Rinse them and dry between two towels, pressing well to remove bitter juice.
With a pastry brush paint the slices lightly with olive oil.
Grill for about 2 minutes on each side, so they are tender.
Serve hot, drizzled with white sauce.