Grilled Japanese Eggplant

2 - 4 Japanese eggplants

Kosher salt

1/4 cup extra virgin olive oil

1 heaping tablespoon crushed garlic
Fresh flat leaf parsley
Fresh mint

Juice from 1 lemon

Trim the ends from the eggplants and slice in half the long way. Carefully score the flesh with short diagonal cuts then generously sprinkle with sea salt. Allow the eggplant to sit for 20 minutes, until some liquid is drawn out.

Use a paper towel to wipe the moisture from the eggplants. Line the eggplant on a baking sheet, flesh side up.

In a small cup combine the remaining ingredients.

Generously coat the tops of the eggplant with the garlic mixture.

Grill in a grill pan for 5-8 minutes per side, starting with the skin side down. Let the eggplants get soft and creamy on the inside while the skins crisp slightly.

Remove to a plate and squeeze a little lemon juice on them.

Enjoy!