Slice eggplants in half lengthwise; make shallow cuts on flesh side.
Combine olive oil, garlic powder, salt and pepper. Brush all over eggplant, pushing into slits.
Grill, covered and turning as needed, until flesh is soft and skin is crisp, about 15-20 minutes.
2 small eggplants
1 tbsp olive oil
1 tsp garlic powder
Salt & pepper to taste