- Preheat grill to medium-high heat. Cut eggplants in half length-wise, leaving stem ends intact. Mix garlic and olive oil in a small bowl. Combine oregano, basil, thyme, paprika and pepper flakes in separate bowl and stir to mix.
- Lightly brush cut sides of eggplants with garlic-oil mixture and grill, cut side down, until lightly browned, about 3 minutes. Lightly brush skin sides with oil mixture.
- Invert eggplants and brush tops with remaining oil. Sprinkle tops with dried herb mixture and salt and pepper to taste. Continue cooking eggplants, cute side up until very tender, 6 to 8 minutes, or as needed.
Eggplants can be grilled ahead of time and reheated in the oven.