This recipe came from the Milwaukee Journal Sentinel.
Photo by Vel and Amy.
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, 6-8 minutes, or as needed.
Eggplants can be grilled ahead of time and reheated in the oven.