Barbecued Eggplant with Red Onions

This recipe is a simple one that can be prepared as part of a barbecue meal, or cooked inside in a pan or in the oven.

1 or 2 eggplants
3 large red onions
1/2 cup olive oil
1 tablespoon lemon juice
2 cloves of garlic, finely chopped
1 tablespoon each fresh chopped thyme and marjoram
Maldon salt
freshly ground pepper
balsamic vinegar
chopped parsley

First prepare the oil. Place it in a bowl with the garlic, herbs and lemon juice. Set aside to steep for about half an hour.

Cut the eggplant and peeled onions into horizontal rings, about 1.5cm thick. Brush with the seasoned oil then place on a hot grill.

Cook for three or four minutes then turn and cook the other side.

Place on a service dish and drizzle with a little balsamic vinegar and sprinkle with some Maldon sea salt and freshly ground pepper and chopped parsley. Serve at room temperature.