Recipe: Argentinian Grilled Eggplant

Argentinian Grilled Eggplant

3 small Italian eggplants, (4 to 6 ounces each)
2 cloves garlic, minced
3 tbl olive oil
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1 tsp sweet or hot paprika
1/2 tsp hot red pepper flakes, (optional)
Salt and freshly ground black pepper, to taste

Preheat the grill to high. Cut the eggplants in half lengthwise; do not trim off the stem ends. (If using larger eggplants, cut crosswise into 1/2-inch-thick slices and grill 3 to 5 minutes per side.) Mix the garlic and oil in a small bowl. Brush the mixture over the cut sides of the eggplants. Combine the herbs and spices in a small bowl and set aside. When ready to cook, arrange the eggplants, cut sides down, on the hot grate and grill until nicely browned, 3 to 4 minutes. Lightly brush the skin sides of the eggplant with the oil mixture. Turn the eggplants with tongs 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 to 8 minutes more. Serve immediately.