Press peeled garlic, and mix well to a marinade with salt, pepper and oil.
Wash aubergines and remove cores. Cut lengthwise into 5 mm thick slices. Salt every slice on both sides strongly and superimpose for 1 hour in a bowl. Then rinse off thoroughly under running water and pat dry.
Spread slices on both sides with marinade. Placed over each other again, marinate for 1 hour.
Grill over medium heat.