Aubergine slice tapas

slice two aubergines thinly
heat up a large frying pan or ideally a hot plate or griddle
add the slices (without oil) and cook until well browned, almost charred
take off the heat when cooked and add to a large serving dish
mix 2 cloves of minced garlic in a bowl with 3-4 tbs of olive oil and drizzle sparsely over the aubergine slices and season with salt and pepper
serve cold or warm as an appetizer.
they will keep for a week or two in a sealed container.