Grilled eggplant with marinade

Ingredients for 1 servings:

• 1 small eggplant(s)
• 2 garlic cloves
• 2 tsp sautéed thyme
• 2 tsp tarragon
• 1 tsp, heaped paprika powder
• 10 tbsp olive oil
• Sea salt
• pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

very easy

This recipe is suitable for slices of one small eggplant or 3/4 of a large eggplant. Slice the eggplant. Peel the garlic cloves, put them in a mortar with the thyme, tarragon, salt, and pepper, and use a pestle to mash them into a paste. Transfer the paste to another container, such as a soup bowl. Add the paprika and olive oil, and stir. Toss the eggplant slices in the marinade. Place them on a separate plate, cover, and refrigerate for about 30 minutes. It can also stand longer; this allows the flavors to infuse better. Place the slices on the grill for about 10 minutes. It’s best to place them on the sides of the grill and serve them with the meat.