Grilled Japanese Eggplant

Ingredients

1/3 C olive oil
2 tsp. dried herbs (basil, oregano, thyme)
1 T lemon juice

1 lb. Japanese eggplant (about 6-8)
salt
freshly ground black pepper

Directions

Whisk together the olive oil, herbs, and lemon juice. Trim the eggplant and halve them lengthwise. Score the cut side several times with the point of a knife and brush lightly with the oil mixture.

Place, cut-side down, on the grill 4 to 6 inches from hot coals. Sprinkle lightly with salt and pepper and cook for about 5 minutes. Turn them over, brush again with the oil mixture, sprinkle with salt and pepper and cook for about 5 minutes more, brushing once or twice with the oil.

Note: Use a wire fish basket to make turning easier!

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