Steven Raichlen’s Argentinian-Style Grilled Eggplants

Instructions

1. 1

   Cut the eggplants into 1.25-cm (1/2-inch) thick slices. In a small bowl, combine the garlic and oil and brush it on both sides of the eggplant slices.

2. 2

   In a small bowl, combine the oregano, basil, thyme, paprika, and pepper flakes and set aside.

3. 3

   In a small bowl, combine the oregano, basil, thyme, paprika, and pepper flakes and set aside.

4. 4

   When the grill is ready, brush and oil the grate. Place the eggplant slices on the hot grill and cook for 3 to 5 minutes, until golden brown. Lightly brush the eggplant slices with the garlic oil. Turn the slices with tongs and then brush with the oil again.

5. 5

   Sprinkle the eggplant slices with the herb mixture and season with salt and pepper. Continue cooking for 3 to 5 minutes, until the slices are golden brown and tender. Serve the eggplants immediately.