ARGENTINE GRILLED EGGPLANT (below)

A blend of dry herbs and spices is applied toward the end of grilling. The eggplant of choice here is a small Italian variety, but larger eggplants can be cooked this way.

• 3 small (4 to 6 ounces each) Italian eggplants

• 2 garlic cloves, minced

• 3 tablespoons extra-virgin olive oil

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

•  ½ teaspoon dried thyme

• 1 teaspoon sweet or hot paprika

•  ½ teaspoon crushed red pepper flakes (optional)

• Salt and freshly ground pepper

Cut the eggplants crosswise into ½ inch slices. Set aside.

In a small bowl, mix the garlic and olive oil. Brush this mixture over the eggplant slices, reserving the extra. Set aside.

In a small bowl,

combine

the

oregano,basil, thyme, paprika and pepper flakes. Set aside.

Prepare a grill for direct grilling and heat to high. When ready to cook, brush and oil the grill grate.

Grill the eggplant slices until nicely browned on the bottom, about 3 to 5 minutes. Lightly brush the top of the slices with more of the garlic oil.

Turn the eggplant slices with tongs, then brush the other side with the remaining garlic oil.

Sprinkle the herb mixture over the eggplant slices, then season with salt and pepper. Continue cooking until the slices are nicely browned on both sides and the flesh is soft, 3 to 5 minutes longer. Makes 4 servings.

Source: Adapted from Steven Raichlen's The Barbecue! Bible: 10th Anniversary Edition by the Associated Press.

Per serving: 123 calories (72 percent from fat), 10 g fat (1 g saturated, 7 g monounsaturated), 0 mg cholesterol, 1 g protein,

sodium.