Seasoning oil for eggplants and zucchini

Ingredients for 1 servings:

• 100 ml olive oil
• 10 g salt
• 1 garlic clove(s)
• 2 pinches of hot paprika powder
• 1 rosemary sprig(s)
• 2 sprigs of thyme
• 1 eggplant(s)
• 1 zucchini

Instructions

Working time approx. 2 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 12 minutes

for grill or pan

For the seasoning oil, put the salt, garlic, paprika, rosemary, and thyme in a tall bowl and chop using a hand blender or a food processor. Mix to combine. Cut the eggplant and zucchini lengthwise into thick slices. Brush the oil onto the cut surfaces with a brush and let it marinate. Grill or pan-fry the vegetables. Tips: The vegetables can be sprinkled with Parmesan cheese. They taste great hot or cold as an antipasti. The herbs and the amount of herbs can be changed or increased. Just experiment. To make a batch, chop 50g of salt, 30g each of dried thyme and rosemary, and 2 teaspoons of paprika in a blender (TM or similar). Then add 1 tablespoon of the mixture to the oil and garlic, depending on the amount of vegetables.