Adapted from:



  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, or by hand, mix oil, garlic, rosemary, salt and pepper until an oily paste forms.
  4. Spread this paste 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 or nutritional yeast and serve immediately.