Grilled Eggplant (version V)

(2 votes)

2 medium eggplants (about 2-1/2 pounds), unpeeled
1/4 cup olive oil
2 tablespoons lemon juice
2 cloves garlic, crushed
2 teaspoons fresh thyme leaves
2 teaspoons fresh rosemary leaves
1/2 teaspoon salt
1/2 teaspoon pepper

Cut eggplant crosswise into 3/4-inch slices. Combine olive oil, lemon juice and garlic. In another bowl, combine herbs, salt and pepper. Brush slices with oil mixture, then sprinkle seasoning mixture on each side. Grill, covered, over medium-hot coals 5 minutes; turn and grill an additional 5 minutes or to desired degree of doneness.

Makes 8 servings.



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