Eggplant salad

for 4 people
Cooking Time: 30 minutes
½ kg eggplant
2 cloves garlic
1 tea spoon salt
½ cup of grape juice

Stab a few knife in some places of eggplants, roast for 30 minutes in a barbecue until soften. Pour the crust, thinly crumple, and put on the plate. Mix the garlic with salt and add vinegar and pour on salad.