Grilled eggplant carpaccio with acacia honey

To prepare the carpaccio, wash and dry the eggplants thoroughly. Remove the stem and cut them into thin slices lengthwise, about 2-3 mm thick. Heat a griddle pan and place the eggplant slices on it, seasoning them with salt and turning them so that they cook on both sides for a couple of minutes. Once cooked, place the eggplants on a plate and leave them to cool. For the marinade, take a baking dish, making sure that the eggplants are always in contact with the sauce so that they absorb the aromatic seasoning. Pour the oil, lemon juice, and acacia honey into the baking dish; add the garlic, salt, pepper, and finally flavor with the mint leaves and basil. Once the marinade is ready, dip the eggplant in the sauce, cover the dish with plastic wrap, and let it marinate in the refrigerator for a couple of hours. Serve the eggplant carpaccio cold as a main course or side dish, seasoning to taste with a few drops of balsamic vinegar.