Aubergines cooked in the flame and smoked

Preparation: 10 min

Cooking: 35 min

Servings : 4 pers.

INGREDIENTS

4 Aubergines
Salt
Olive oil
Chives
1 pinecone ( or pine needles or beech chips)

Accessoire :

Stainless steel grid

PREPARATION:

1. Switch on your Kokko and set it to an enclosure temperature of 240°C.

2. Prepare the aubergines by rinsing them under a drizzle of water, pierce them lightly with a knife tip to allow the heat to penetrate well.

3. Place them directly on the grill to mark them, cook them for 10 minutes on each side. The aubergines are cooked when they start to wither.

4. When the aubergines are cooked, cut them in half, drizzle them with olive oil, add salt and chives.

5. Then, burst open a pinecone, moisten it and put it in the ember to produce a fairly thick smoke. Put the eggplants back on the grill and close the hood to smoke them quickly - 2 minutes is enough so as not to have an overly pronounced smoke taste.

6. Once the smoking is finished, serve them immediately.