3 graffiti, confetti or Japanese eggplants
1/3 cup extra virgin olive oil
4 garlic cloves
3 tablespoons fresh rosemary
½ teaspoon salt
¼ teaspoon black pepper
¼ cup freshly grated Parmesan cheese
1.Heat grill to medium.
2.Cut tip from eggplants and halve lengthwise. With a sharp knife, make cross hatch marks by scoring one way then the opposite way on the cut side of each eggplant.
3.In a small food processor, mix oil, garlic, rosemary, salt and pepper until an oily paste forms.
4.Spread this on the cut side of the eggplants and grill cut side down for 5 minutes. Gently turn and cook for two to five minutes on the skin side until they are cooked through but not mushy soft.
5.Top with grated cheese and serve immediately.
Source : afamilyfeast.com