grilling time10 min.
- Wash the eggplants, dab dry and halve lengthways. Sprinkle the cut surface with salt. Cover and steep the halves for 10 minutes. Then dab dry with kitchen paper.
- In the meantime pick the parsley and oregano leaves and chop as finely as possible with the sage and peeled garlic. Stir the herb mixture with the olive oil.
- Heat the grill pan on the stovetop. Coat the eggplant halves with some of the herb oil and lay in the hot grill pan with the cut surfaces facing downwards next to each other. Spread the thyme and rosemary over the top. Grill the vegetables in the pan for about 4-5 minutes. Then turn the eggplants and grill for a further 3-4 minutes. Remove the pan from the heat, spread the remaining herb oil over the eggplants and season with salt and pepper.