Chargrilled eggplant

Method Wash a 2 cup-capacity jar and lid in hot soapy water. Rinse in hot water. Drain upside-down until completely dry. Layer eggplant and salt in a colander.Set aside for 5 minutes. Rinse under cold water. Pat dry with paper towel. Heat a chargrill over high heat. Cook eggplant, in batches, for 4 to 5 minutes each side or until browned and tender. Transfer to a bowl. Add basil and mint. Toss gently to combine. Transfer to prepared jar. Add oil to cover eggplant. Seal jar. Refrigerate.