Serves: 4
Total Calories: 92

3 eggplant, small (4 to 6 ounces each), Italian
2 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon oregano, dried
1 teaspoon basil, dried
1/2 teaspoon thyme, dried
1 teaspoon paprika, hot or sweet
1/2 teaspoon red pepper flake, hot
salt and freshly ground black pepper, to taste

1. Preheat the grill to high.

2. Cut the eggplants in half lengthwise do not trim off the stem ends. 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.

3. 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 eggplants 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.

Serves 6

Nutritional Facts:

Serves: 4
Total Calories: 92
Calories from Fat: 90

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