2 medium eggplants, unpeeled
2 tbsp. lemon juice
2 tsp. fresh thyme leaves
1/2 tsp. salt
1/4 c. olive oil
2 cloves garlic, crushed
2 tsp. fresh rosemary leaves
1/2 tsp. pepper

Cut eggplants into 3/4 inch slices. Combine olive oil, lemon juice, and garlic. Combine remaining ingredients. Brush oil mixture and sprinkle herbs on each side of eggplant. Grill, covered, over medium-hot coals 5 minutes; turn and grill an additional 5 minutes or to desired degree of doneness.