Preparation time: 10 min
Cooking time: 35 min
For: 4 pers.
Ingredients:
4 Aubergines
Fleur de sel
Olive oil
Chives
1 pine cone (or pine needles or beechwood shavings)
MATERIALS :
Set of 4 utensils with marinade brush, spatula, meat fork and tongs!
Stainless steel grill
or Cast-iron grill
Preparation:
1. Turn on your Kokko and reach an enclosure temperature of 240°C.
2. Prepare the eggplants by rinsing them under a trickle of water, piercing them lightly with the tip of a knife so that the heat penetrates well.
3. Place them directly on the grill to mark them, and cook for 10 minutes on each side to ensure they are cooked through. Eggplants are cooked when they begin to wilt.
4. When the eggplants are cooked, open them in half, drizzle with olive oil and sprinkle with fleur de sel and chives.
5. Put the eggplants back on the grill and close the lid. The aim is to smoke them quickly, 2 minutes is enough to avoid a strong smoky taste.
6. Once smoking is complete, eat immediately.
