Eggplant slices tend to shrink significantly as they cook, so start with hearty 1-inch-thick slabs.
Preheat grill to 350° to 400° (medium-high) heat. Stir together first 4 ingredients in a small bowl. Cut eggplants lengthwise into 1-inch-thick slices. Stir together olive oil and garlic.
Sprinkle both sides of eggplant slices with paprika mixture. Brush both sides with olive oil mixture.
Grill eggplant, covered with grill lid, 4 to 5 minutes on each side or until slightly charred and tender. Serve immediately with Chickpea-Feta Salad.
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