Preparation time: 10 min
Cooking time: 35 min
Serves: 4
Ingredients:
4 eggplants
Fleur de sel
Olive oil
Chives
1 pine cone (or pine needles or beech wood chips)
EQUIPMENT:
Set of 4 utensils including a marinade brush, a spatula, a meat fork, and tongs!
Stainless steel grill
or Cast iron grill
Preparation:
1. Light your Kokko and bring the temperature up to 240°C.
2. Prepare the eggplants by rinsing them under running water, then pierce them lightly with the tip of a knife to help the heat penetrate.
3. Place them directly on the grill to sear, cook for 10 minutes on each side for perfect doneness. The eggplants are ready when they start to look nicely wilted.
4. When the eggplants are cooked, cut them in half, drizzle with olive oil, sprinkle with fleur de sel and chives.
5. Next, break open a pine cone, moisten it, and place it in the embers to produce a thick smoke. Put the eggplants back on the grill and close the lid—the goal is to smoke them quickly; 2 minutes is enough to avoid an overly strong smoky flavor.
6. Once the smoking is finished, enjoy them immediately.
