Summary

Ingredients

• 1 small eggplant (s)
• 2 cloves garlic)
• 2 teaspoons, leveled thyme
• 2 teaspoons, leveled tarragon
• 1 teaspoon, heaped paprika powder
• 10 tablespoon olive oil
• sea-salt
• pepper

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Instructions

1. The recipe is suitable for the slices of a small eggplant or 3/4 of a large eggplant.
2. Cut the eggplant into slices.
3. Remove the peel of the garlic cloves, put them in the mortar together with the thyme, tarragon, salt and pepper and use the pestle to form a mixture. Then transfer the paste to another container, e.g., in a soup plate, add paprika and olive oil and stir.
4. Now turn the aubergine slices in the marinade. Place on a separate plate and cover in the refrigerator for about 30 minutes. It can also stay longer, then the taste will penetrate better.
5. The slices are then put on the grill for about 10 minutes. They are best placed on the sides of the grill and served with the meat at the same time.