Yield: 2-4 servings
Combine oil, spices, garlic, lemon juice, and salt in a mixing bowl. Whisk until combined.
Slice eggplant longways into several half-inch thick steaks. You can leave the stem on for this.
Heat grill to medium-high heat.
Brush eggplant steaks with spice and oil mixture.
Grill eggplant steaks until they develop grill marks, roughly 4-6 minutes a side.
Serve and garnish with fresh parsley.
You can also garnish this dish with crumbly goat cheese and fresh pomegranate seeds.