1 lb. fairy tale eggplant, halved lengthwise, stems intact
1/4 cup olive oil; more for brushing
2 medium cloves garlic, finely chopped
1 tsp. coarsely chopped fresh rosemary
1 tsp. fresh lemon juice
Freshly ground black pepper
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.