Eggplant on the Grill

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Eggplant on the Grill

 

4 small eggplants

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon hot paprika

1/2 teaspoon dried thyme

3 tablespoons olive oil

Salt and pepper to taste

 

Cut the eggplants in half lengthwise. Mix the garlic

and oil in a small bowl and brush the mixture over the

cut sides of the eggplants. Combine the oregano,

basil, paprika and thyme in a small bowl and set

aside.

 

Arrange the eggplants, cut sides down, under a medium

grill and grill until browned, (3-4 minutes). Lightly

brush the skin sides of the eggplant with the garlic

and oil mixture. Turn the eggplants and brush the tops

with the remaining oil. Sprinkle with the dried herb

mixture and salt and black pepper to taste. Continue

cooking the eggplants, cut sides up, until the flesh

is soft, (6-8 minutes) or so.