Grilled Eggplant

Ingredients

 * 3 small Italian eggplants, (4 to 6 ounces each)
 * 2 cloves garlic, minced
 * 3 tbsp olive oil
 * 1 tsp dried oregano
 * 1 tsp dried basil
 * ½ tsp dried thyme
 * 1 tsp sweet or hot paprika
 * ½ tsp hot red pepper flakes, (optional)
 * salt and freshly ground black pepper, to taste

Directions

 * 1) Preheat the grill to high.
 * 2) Cut the eggplants in half lengthwise; do not trim off the stem ends (if using larger eggplants, cut crosswise into ½-inch-thick slices and grill 3 to 5 minutes per side)
 * 3) Mix the garlic and oil in a small bowl.
 * 4) Brush the mixture over the cut sides of the eggplants.
 * 5) Combine the herbs and spices in a small bowl and set aside.
 * 6) When ready to cook, arrange the eggplants, cut sides down, on the hot grate and grill until nicely browned, 3 to 4 minutes.
 * 7) Lightly brush the skin sides of the eggplant with the oil mixture.
 * 8) Turn the eggplants with tongs and brush the tops with the remaining oil.
 * 9) Sprinkle with the dried herb mixture and salt and black pepper to taste.
 * 10) Continue cooking the eggplants, cut sides up, until the flesh is soft, 6 to 8 minutes more.
 * 11) Serve immediately.