Grilled eggplant with caramelized garlic

Together with Simon from the MARGARETE we have prepared for you a grilled eggplant with caramelized young garlic, lemon and roasted almonds. We can’t get enough of this vegan snack. Delicious! 

And here’s the recipe for you to read and cook. 

INGREDIENTS FOR 4 PEOPLE

• One bulb of young, fresh garlic 
• 2 eggplants 
• 1 amalfi lemon 
• 1 bunch of flat leaf parsley 
• good olive oil 
• 1 small package of flaked almonds 

We recommend to accompany: Billecart-Salmon Rosé Champagne 

STEP 1

Wash eggplant and cut into 1 cm thick slices. Sprinkle eggplant slices with salt. Wrap the slices in a kitchen towel and squeeze gently. 

Heat a cast iron grill pan without fat. Grill the eggplant slices in it for about 2-5 minutes on each side. 

STEP 2

Cut the young garlic into thin slices and fry in plenty of olive oil until golden. Then sprinkle with sugar generously, let it caramelize and add a pinch of salt.  

STEP 3

Roast about 2 tablespoons of flaked almonds in the cast-iron pan until they are golden. 

STEP 4

Peel and quarter the amalfi lemon and then cut into slices. Wash and cut the flat-leaf parsley. 

HOW TO ARRANGE

A serving dish made of porcelain would be perfect for this dish. Spread the slices of eggplant on the plate, then sprinkle generously with parsley and almond flakes and drizzle with olive oil. 

Then spread the candied garlic and lemon slices on top and you’re done. 

BILLECART-SALMON ROSÉ BRUT

A seductive classic champagne. Not only the bottle design is elegant and ravishing, the content also enchants us with a delicate pink colour and subtle, delicious aromas. 

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