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Prepare a medium-high (400°F to 475°F) gas or
charcoal grill fire. Lightly season the cut halves
of the eggplant with salt and let sit while the
grill is heating.
In a 1-quart saucepan, cook the oil and garlic
over low heat, stirring occasionally, until the
garlic is golden, 3 to 4 minutes. Remove from the
heat, add the rosemary, and set aside.
Brush the eggplant halves all over with some of
the oil mixture. Place them on the grill grate cut
side down. Grill, covered, until grill marks
appear, 1 to 5 minutes. Using tongs, carefully
flip the eggplant and grill, covered, until
completely tender, 1 to 3 minutes more.
Arrange cut side up on a serving platter. Whisk
the lemon juice into the remaining oil mixture and
drizzle over the eggplant. Sprinkle lightly with
salt and pepper, and serve.
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