This is one of my all-time favorites! I love the garlicky, cumin lime oil spooned over the grilled eggplant.
Prepare a medium-hot grill. Slice the eggplant into 1/2-inch-thick rounds. Brush the slices with olive oil on both sides and season with salt and pepper.
In a small bowl, combine the 1/2 cup of oil, 1/2 teaspoon salt and 2 grinds of pepper, the garlic, cumin, lemon juice, chopped cilantro, and parsley.
Grill the eggplant round for 3 to 4 minutes on each side, until soft but still holding their shape. Transfer the eggplant from the grill to a platter and spoon the herbed oil mixture over the slices.
Garnish with cilantro leaves. Serve warm or at room temperature.