In a large bowl, mix together the oil, soy and citrus juice and marinate the aubergine slices for one hour in the fridge.
In another bowl, mix together the ingredients to make the tamari sauce. Grill, griddle or barbecue the aubergine slices until soft and marked.
Arrange on four plates and scatter the strawberries over the aubergine and sprinkle with the parsley. Drizzle the tamari sauce at the foot of the plate below the aubergines.
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