Garlic Grilled Baby Eggplants

8 baby eggplants (4-5 ounces each)
4 tsp soy sauce, low-sodium
2 t white wine vinegar
1/2 tsp black pepper, freshly ground
1 Tbsp sesame oil
4 garlic cloves, minced
2 tsp lemon-herb blend, no-salt

Place the eggplants on a flat cutting surface. With a sharp knife, make parallel lengthwise cuts 1/4-inch apart that run from the tips to within 1-inch of the stem ends. Place in a single layer in a large baking dish or roasting pan; fan out the slices slightly, making sure to keep them attached to the stem.

In a small bowl, combine the oil, soy sauce, garlic, vinegar, herb blend, and pepper. Brush over the eggplants. Let stand for 15 minutes. Flip the pieces and brush with the remaining marinade. Let stand for 15 to 30 minutes.

Prepare an outdoor grill. When the coals are hot, place a mesh grill rack over the top. Add the eggplants. Grill for 5 minutes. Flip the pieces; grill for 5 to 10 minutes, or until tender.

Makes 8 servings
Source: Produce Marketing Association