Cooking time: 8 min - Preparation time: 10 min - For: 6 people
Ingredients
2 beautiful eggplants
1/2 sweet red pepper
4 sprigs of mint
1 bunch of chives
250 gr of arugula
200 gr of feta
1/2 lemon
1 small clove of garlic
10 cl of olive oil
1 pinch of Espelette pepper
Salt, pepper
Material:
Kamado Kokko L
or Kamado Kokko XL
Chamba black clay salad bowl
Reversible cast-iron plancha griddle
Preparation:
1. Wash the eggplants. Remove the stem and cut them into slices lengthwise. Cook them on your hot and oiled Kokko for 3 to 4 minutes on each side. Spread them on a dish and let cool.
2. Finely chop a few sprigs of chives, mint, and a little arugula with a knife. Cut the pepper into very small pieces.
3. Prepare the filling by mixing the feta, lemon zest and juice, crushed garlic, a tablespoon of olive oil, herbs, fresh pepper, and Espelette pepper in a salad bowl with a fork. Taste and adjust the seasoning if necessary.
4. Place a nice spoonful of cheese filling at the end of each eggplant slice. Roll gently and hold everything together with a sprig of chives. Repeat the operation until all ingredients are used up. Set aside in the refrigerator.
Tip: Serve with a white wine such as Chardonnay.
