Cut eggplants into 1/4 inch thick slices. Brine if you are using large-sized eggplants. If you are using medium-sized eggplants, quickly paint olive oil on both the sides of slices to prevent them from turning black.
Take a large bowl, pour in the olive oil. Add mashed garlic & ginger, pepper powder, oregano, minced parsley, and stir it until mixed.
Place each of the eggplant slices in the bowl, flipping them over to ensure both sides are covered in the mixture.
Grill for approximately 6 minutes per side until golden in colour with grill marks. If the eggplant slices become dry and stick to the grill, brush them with more oil.
Once the eggplant slices are tender and cooked, remove from the grill and return back to oil, herb and garlic mixture in the pan.
Flip once so that both sides are coated before transferring to a serving platter. Spoon any of the excess herbs & garlic over top before serving. The eggplant can be enjoyed hot or at room temperature and will last for up to 4 days in the fridge.