Grilled Eggplant with Rocket and Parmesan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 eggplant (s)
- 1 bunch rocket
- olive oil
- Balsamic vinegar
- 200 g parmesan cheese
- 0.5 ½ lemon (s), including the lemon juice
- Salt, coarse
- pepper
Print Recipe
Pin Recipe Instructions
- Cut the eggplant crosswise into approx. 5mm thick slices. Toast without salt and oil in a pan or on the grill until light brown. Spread on a plate, drizzle with balsamic vinegar and olive oil and season with coarse salt and pepper.
- Before serving, pluck the rocket into bite-sized pieces and cover the aubergines with it. Season again with a little olive oil, lemon juice, salt and pepper and sprinkle with parmesan shavings. Finished!
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