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Eggplant Grilled with Sagefrom Stephane Reynaud's Barbecue & Grill |
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For the squash:
12 sage leaves, reserve a few for garnish2/3 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
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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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