Sprinkle slices of eggplant with sea salt. Let it stand for 10 minutes. Thoroughly rinse slices and pat them dry with paper towel.
Warm a griddle pan over a medium-high heat. Brush both sides of the eggplants with olive oil. Lay out over the griddle pan and cook on both sides until tender, around 3 to 4 minutes on each side. Place them on a serving platter.
Prepare the dressing with leftover olive oil, salt, pepper, balsamic vinegar and minced garlic. Mix well and drizzle on top of the eggplants. Serve warm or allow to cool before serving.