Grilled eggplant over rice with Black Garlic Sea Salt

Ingredients:

For the marinade:

1 tbsp of fresh parsley, chopped

1 tsp of chili flakes

1 tsp of black garlic sea salt

2 tbsp of oil

1 tbsp of rice vinegar

1 tbsp of honey

For the rest:

1 eggplant, cut into circles

Serve with:

Cooked basmati rice

Lime wedges

Fresh parsley

Instructions:

Mix the marinade ingredients and set aside

Grill the aubergine slices, for 2 minutes on each side

Place into a bowl and pour over the marinade

Serve with cooked basmati rice