Eggplant marinated with sage oil.
Grilled Eggplant with Sage
- 6 sage leaves, plus a few for garnish
- 1/3 cup olive oil
- 1 eggplant
- sea salt
Puree sage leaves with the olive oil. Slice the eggplants into rounds ¼ inch thick. Drizzle the slices of eggplant with the sage oil. Keep in fridge to marinate. Once eggplant have been in sage oil for at least 4-8 hours, grill the eggplant slices until soft, marking them with a criss-cross grill pattern. Season with sea salt, and garnish with a few sage leaves.