Jim loves eggplant and over the years I’ve come to appreciate it as well. This is one of the easiest ways to make eggplant and one of the most delicious.
Combine 2 to 3 minced garlic cloves, 2 tablespoons of olive oil, 1/4 teaspoon kosher salt, a dash of dried oregano and a healthy pinch of red pepper flakes. Cut a deep spit along one side of a small eggplant (Japanese eggplants work well here); fill with garlic mixture. Wrap tightly in foil. Grill over medium-high heat, turning occasionally, until soft and tender, 15 to 20 minutes. Let rest for 5 minutes. Remove foil and slice in half lengthwise. Serve with flaky sea salt and chopped flat leaf parsley. Goes well with a nice grilled steak.