Steven Raichlen’s Argentinian-Style Grilled Eggplants | RICARDO

Ingredients

• 3 small Italian eggplants, from 4 to 6 oz (120 to 180 g) each
• 2 cloves garlic, finely chopped
• 3 tablespoons (45 ml) extra virgin olive oil
• 1 teaspoon (5 ml) dried oregano
• 1 teaspoon (5 ml) dried basil
• 1 teaspoon (5 ml) fresh thyme leaves
• 1 teaspoon (5 ml) sweet paprika
• 1/2 teaspoon (2.5 ml) hot pepper flakes (optional)
• Salt and freshly ground black pepper