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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