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Baked Rose Salt and Sage Eggplant



2 – 4 Servings


  • 1 Large Eggplant
  • 2 Tablespoon of Olive Oil
  • 4 Sprigs of Fresh Sage
  • 1 Tablespoon Rose Salt
  • 1 Teaspoon Onion Powder


Rose Salt


  • 1/2 Cup Sea Salt
  • 2 Roses (any color)
  1. For the Rose Salt you want to combine the salt and the petals of your roses in a container with a closed lid. Let it sit for 24 hours, shaking the container every so often.


  1. Preheat the oven to 375 F
  2. Slice your whole eggplant into large circles.
  3. Lay them out on your cookie sheet (lined with parchment paper). Sprinkle salt on both sides (rose or normal at this point, up to you). This will pull the liquid out of the eggplant. Let the salt sit on the eggplant for 20 minutes.
  4. Then dab the eggplant with a paper towel or normal towel to clean off the liquid.
  5. In a large bowl mix, olive oil (make sure the oil gets on all the eggplant), onion powder, rose salt, and chopped fresh sage.
  6. Bake for 35 to 40 minutes.

Then enjoy!


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