Ingredients:

-1 medium garlic clove
-8 sprigs flat-leaf Italian parsley
-salt
-4 tablespoons olive oil
-3 medium eggplants

1. Preheat a charcoal or gas grill
2. Peel and finely chop the garlic
3. Finely chop parsley to measure 2 tablespoons
4. Put the garlic and parsley in a small bowl
5. Season with salt, 2 tablespoons of the olive oil, and mix well with a spoon
6. Cut of the tops of the eggplants and cut them lengthwise in half
7. Try to make a half a dozen diagonal slashes about 1/2 inch deep
8. Sprinkle with salt and drizzle with oil
9. Grill the eggplants cut side down until they have grill marks, 1 to 2 minutes
10. Turn them over and spread the parsley mixture over each eggplant half
11. Grill, covered, until the flesh of the eggplant is tender, about 15 minutes
12. Serve hot