Laurent Mariotte's gourmet recipe for grilled eggplant with Morteau sausage
Monday comfort food menu: 3 simple, zero-waste recipes to start the week off right
on 28/09/2026
Fans of comfort food and grilled eggplant will love this: Laurent Mariotte's recipe puts a new spin on tradition with eggplant sandwiches filled with sausage. Perfect for those looking to elevate Morteau sausage without resorting to the classics! Here, flavor takes center stage, but so does ease, since this homemade recipe can be prepared in under an hour. Economical, simple, and delicious, it will win everyone over to the idea of homemade food. Shall we get cooking?
Start by cooking the Morteau sausage for 30 minutes in cold water with bay leaves, then remove the skin and cut it into pieces. Cut the eggplants into long slices, brown them for 4–5 minutes on each side in olive oil, and season with salt and pepper. Place the sausage on the slices, roll them up, sprinkle with breadcrumbs, drizzle with a little more oil, and broil for 3 minutes before serving hot.
The recipe recommends placing the Morteau sausage in a saucepan of cold water with a few bay leaves, bringing it to a boil, then simmering it gently for 30 minutes. This bay-infused bath tenderizes the sausage and gives it a subtle flavor, ideal for slicing and adding to eggplant rolls.
Cut the eggplants lengthwise into 4 large slices, season with salt and pepper, then brown them in a drizzle of olive oil for 4 to 5 minutes per side in a casserole dish. Drain them on paper towels before topping; this step adds a melt-in-your-mouth texture and an irresistible color, as the chef's tip suggests.
The recipe suggests serving the rolls piping hot, garnished with a few basil leaves and, optionally, a crisp green salad. The basil adds a touch of freshness, while the salad balances the dish's rich smoky flavors and the crispiness provided by the breadcrumbs.
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