Preparation: 10 min
Cooking: 35 min
Serves : 4 people
Ingredients:
4 Eggplants
Fleur de sel
Olive oil
Chives
1 pine cone (or pine needles or beech shavings)
MATERIALS :
Set of 4 utensils with marinade brush, spatula, meat fork and tongs!
Stainless steel grill
or Cast-iron grill
Preparation:
1. Light your Kokko and bring the internal temperature to 240°C.
2. Prepare the eggplants by rinsing them under running water, pierce them lightly with the tip of a knife to allow the heat to penetrate properly.
3. Place them directly on the grill to mark them, cook for 10 minutes on each side to cook them nicely; the eggplants are cooked when they begin to be well withered.
4. When the eggplants are cooked, open them in half, drizzle with olive oil, add fleur de sel and chives.
5. Then, crack a pine cone, moisten it and put it in the embers to produce a fairly thick smoke, put the eggplants back on the grill and close the lid, the aim being to smoke them quickly, 2 minutes is enough so as not to have too pronounced a smoky taste.
6. Once smoking is complete, enjoy immediately.
