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Eggplant Grilled with Sage

from Stephane Reynaud's Barbecue & Grill
Eggplant Grilled with Sage Recipe

For the squash:
12 sage leaves, reserve a few for garnish
2/3 cup olive oil
2 lovely eggplants
sea salt

Serves 4 to 6

This and many other wonderful recipes may be found in Stephane Reynaud's Barbecue & Grill
by Domenica Marchetti from Lyons Press


The night before, process the sage leaves with the olive oil, leave at room temperature. Slice the eggplants into rounds 1/4 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.

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