Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 eggplant (s)
- 1 sprig rosemary
- 1 small Bunch sage
- 1 clove garlic
- Oil, for frying, crema di balsamic vinegar
- pepper
- Sea salt, coarse
Print Recipe
Pin Recipe Instructions
- Cut the aubergine into slices and briefly turn in the oil. Place one sage leaf on each eggplant slice and place with the leaf facing down in a grill pan or on the grill. Coarsely mash the garlic and grill with it. Grill the aubergine slices on both sides until golden. Finally, season with pepper, sea salt and a little chopped rosemary, refine with crema di balsamico if necessary.
- The grilled eggplants taste good both warm as a starter or side dish, as well as cold marinated in olive oil overnight in the refrigerator.
- Try the other two recipes from our video: Marinated Peppers with Lemon and Fried Zucchini with Thyme
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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