Eggplant Grilled with Sage

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Preparation info

  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      25 min

Appears in

Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About

With girls

Ingredients

  • 12 sage leaves, reserve a few for garnish
  • 150 ml (5 fl oz/approx cup

Method

The night before, process the sage leaves with the olive oil, leave at room temperature. Slice the eggplants into rounds 5 mm (¼ inch) thick. Drizzle the slices of eggplant with the sage oil.

The next day, barbecue the eggplant slices until soft, marking them with a criss-cross grill pattern. Season with sea salt, and garnish with a few sage leaves.