1 cup of first cold pressed extra virgin olive oil 1 cup of red wine vinegar
salt and paper to taste
Preheat a flat grill sandwich press and place a piece of grease proof paoer to cover the bottom plate
Wash eggplant one at a time and peel a strip of skin length ways four times to form a cross, do not peel entire eggplant slice eggplant in 1/2 inch circle sand place on baking paper covering it with another piece of baking paper.
Close press to toast position make sure eggplant is being cooked on both sides until golden brown.
Remove eggplant and layer on flat plate, repeat cooking process with remainng eggplant.
Once all cooked compine all dressing ingredients in a container with a screw on lid and shake well.
Arrange 1/3 of the eggplant as per picture and poor 1/3 of dressing to cover all pieces.
Continue the same process with 2 more layers or until eggplant and dressing are all used up.
Serve on warm turkish bread on its own or with either fetta cheese or greek tzatziki dip