Recipe - Grilled Eggplant

1 One half pound Eggplants, *see note
One fourth cup Olive oil
2 Cloves garlic, minced
1 teaspoon Salt
1 One half cup Mixed torn fresh herbs:
Basil, oregano, thyme
And parsley

NOTE: If using globe eggplants, cut in 1/2inchthick crosswise slices. If
using Asian eggplants, cut in 1/4inchthick lengthwise slices, leaving
eggplants attached at stem end so slices will fan when cooked. In small
bowl, mix together oil, garlic and salt. Grill eggplant over medium heat
until slices begin to soften, about 3 minutes. Brush tops with garlic oil
and turn. Grill until bottoms are marked, about 5 minutes. Brush tops with
garlic oil and turn once more. Cook until other side is marked, about 5
minutes. While eggplant is grilling, scatter half of herbs across bottom of
platter. When eggplant is done, remove to platter on top of herbs and brush
tops with oil once more. Scatter remaining herbs over top and serve.
Formatted by Lynn Thomas. Makes 6 servings. Each serving contains about:
110 calories; 397 mg sodium; 0 cholesterol; 9 grams fat; 7 grams
carbohydrates; 1 gram protein; 1.04 grams fiber.
Recipe by: Los Angeles Times 101096 Sent to me by "Jack C. Elvis"
jackelvis@moonlink.net so I could check them out for formatting errors,
originally posted to Prodigy.

By CWBJ78A NANCY BERRY Time: 1:52 PM on Apr 23, 1997