Instructions: Cut the eggplant into thin slices, place them in a colander, sprinkle with salt, and let stand for 30 minutes to drain their bitter juices. Preheat the grill, Season the grouper with salt, pepper, and brush it with 1 tablespoon of the olive oil; grill it for 30 minutes, turning often to cook evenly on both sides. Meanwhile, grill the garlic cloves until thier peel starts to blister, remove from the heat and peel. Squeeze the excess water from the eggplant slices and grill them with the cherry tomatoes, turning once. Make a sauce with the remaining olive oil, salt, pepper, and herbs in a blender. Place the grouper on a serving platter, surround it with the garlic, eggplant, and cherry tomatoes, and spoon the sauce over it. Serve.

Suggested Wine: Riesling Italico, or Pinot Gris from Oregon

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