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Grilled eggplant with rosemary and sage

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Ingredients for 4 servings:

  • 1 eggplant(s)
  • 1 sprig(s) rosemary
  • 1 small bunch of sage
  • 1 clove(s) garlic
  • Oil, for frying
  • pepper
  • Sea salt, coarse

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Slice the eggplant and toss briefly in oil. Place a sage leaf on each eggplant slice and place leaf-side down in a grill pan or on the grill. Roughly crush the garlic and grill it. Grill the eggplant slices until golden brown on both sides. Finally, season with pepper, sea salt, and a little chopped rosemary, and finish with balsamic vinegar if desired. The grilled eggplant is delicious warm as an appetizer or side dish, or marinated in olive oil overnight in the refrigerator. Try the other two recipes from our video: “Marinated Peppers with Lemon” and “Roasted Zucchini with Thyme.”

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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