From Sarah Omar (’14)
2 tsp. paprika
2 tsp. chopped fresh thyme
1 tsp. ground cumin
1 tsp. kosher salt
2 small eggplants/1 large eggplant
3/4 cup olive oil
2 garlic cloves
1. Preheat grill to 350-400 degrees or turn on George Foreman Grill. Stir together first 4 ingredients in a small bowl. Cut eggplants lengthwise into 1-inch-thick slices. Stir together olive oil and garlic.
2. Sprinkle both sides of eggplant slices with paprika mixture. Brush both sides with olive oil mixture.
3. Grill eggplant (covered with lid) 4-5 minutes on each side or until slightly charred and tender. Serve immediately.