Eggplant with herbs

I made this Friday night and it was delicious,it finished in 3 seconds and best part, its NOT fried!!

You'll need:

2 eggplants cut into wedges

a handful of parsley- finely chopped

3 tbsp of white wine or cider vinegar

3 tbsp lemon juice

2 tbsp olive oil

kosher salt and black pepper

olive oil (about 1/3 cup)

Slice the eggplant into wedges and place on a nonstick tray. Generously brush with olive oil so that all sides are coated evenly. Sprinkle with salt and broil on high for about 15 minutes or until golden brown. Flip over if necessary and brown the other side for an additional 10 minutes or so. remove and let cool.

In a small bowl or cup mix all the other ingredients and set aside. Just before serving plate the eggplants and drizzle the herb sauce over them.