Grilled Japanese Eggplant

6 Japanese eggplant (about 2 pounds total)

2 tablespoons olive oil

1 teaspoon minced garlic

salt and pepper, to taste

Wash eggplant and pat dry. Lightly coat with olive oil, garlic, and salt and pepper. Prepare fire for direct-heat cooking.

When fire is ready, place eggplant over direct heat and close lid. Turn several times during cooking. Eggplant should be done in about 5 minutes.

Serves 4 - 6.

Barbecuing, Grilling & Smoking