With fresh Italian herbs and rosemary oil.
- Rosemary olive oil
- Fresh Italian herbs such as thyme, oregano, parsley, sage and rosemary.
This is how you make it.
Remove the crown from the aubergines and cut the aubergines crosswise on the short side into thin slices. Then squeeze out the lemon and mix the lemon juice with 3/4 of the rosemary olive oil. Add the Italian herbs to the olive oil mixture and brush the aubergine slices with this mixture on both sides. Grill the aubergines for about 3 minutes, turning them halfway through. Pick the parsley leaves and chop them finely. Sprinkle over the aubergine. Drizzle with the rest of the olive oil and season with salt and pepper.
Place the slices on a nice plate and serve on the dining table.
Brush the aubergine slices with olive oil several hours in advance and keep covered until use. This way, the delicious taste of the rosemary is already absorbed in the aubergine.
You can also use portobello mushrooms. Grill the portobello mushrooms for 6 minutes instead of 3 minutes and turn them regularly.