2 medium eggplants, sliced lengthwise in 1/4-inch strips
4 cloves garlic, crushed
3 tablespoons olive oil
red wine vinegar or teriyaki sauce
Sprinkle sliced eggplant with a small amount of salt. Let stand 15 to 20 minutes. Brush with mixture of olive oil and garlic. Grill for 2 minutes on each side. Remove from grill and brush with red wine vinegar or teriyaki sauce. Return to grill until consistency is soft, 5 to 8 minutes. Serve in toasted French rolls with lettuce and tomato and your favorite condiments.