Grilled Eggplant with Rosemary and Sage

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Salad
Cuisine European
Servings (Default: 4)

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
Grilled Eggplant with Rosemary and Sage
Grilled Eggplant with Rosemary and Sage

Instructions

  1. 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.
  2. 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.
  3. Try the other two recipes from our video: Marinated Peppers with Lemon and Fried Zucchini with Thyme

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