Brush the slices of eggplant with olive oil then grill in a hot grill pan until softened and caramelized on both sides.
Place the slices of eggplant into a large jar or sealable container.
Mix all the marinade ingredients together, adjust seasoning as necessary and pour over the eggplant.
Seal the jar or container and allow to marinade for at least 6 hours but up to 1-2 weeks in the fridge.
