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2 eggplants
salt
3 garlic cloves
3 tablespoons breadcrumbs
3 tablespoons parmesan cheese
2 tablespoons butter
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Cut eggplants into halves. Sprinkle with salt and put aside for 20 minutes. Rinse down salt and pat eggplants dry. Grill for about 15 minutes. Mix crushed garlic cloves, breadcrumbs, parmesan and butter and spread paste onto the epplant halves while barbecuing.