Eggplant Grilled with Sage


Preparation info

  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in

Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About

With girls


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


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.