Saltimbocca of eggplant
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Vegetarian - Saltimbocca of eggplant

Course: Kleinigkeit, Vorspeise
Cuisine: Mediterran
Keyword: eggplant, Saltimbocca, vegetarian
Servings: 4 people


  • 1 eggplant about 400 g
  • salt
  • 2 cloves garlic
  • 5 tsp olive oil
  • 1 tomato about 125 g
  • 125 g mozarella cheese
  • 2 stalks sage
  • 2 sprigs rosemary
  • pepper
  • sage flower for decoration


  • Wash, clean and cut lengthwise into about 8 slices (about 0.5 cm thick) eggplant.
  • Place on a baking sheet, sprinkle with salt and set aside. Peel 1 garlic
    clove, finely chop and mix with the oil. Wash, clean and cut into 8
    slices tomato. Drain the mozzarella and cut into 8 slices. Rinse
    eggplant slices, pat dry and roast in the preheated grill for 2-3
  • Herbs wash, shake dry. 1 clove garlic, peeled and cut into slices. Herbs
    and garlic slices broil briefly in a grill pan. Brush eggplant slices
    lightly with garlic oil, season with salt and pepper. Sage leaves pluck
    from the stems. Pluck rosemary sprigs slightly smaller.
  • Place on each eggplant slice a tomato and cheese slice and herbs. Again,
    season with salt and pepper, eggplant fold over top and garnish with
    sage flowers and garlic slices.
  • The Saltimbocca best serve immediately