Cooking time: 8 min – Preparation time: 10 min – Serves: 6
Ingredients
2 large eggplants
1/2 mild red chili pepper
4 sprigs of mint
1 bunch of chives
250 g arugula
200 g feta cheese
1/2 lemon
1 small garlic clove
100 ml olive oil
1 pinch of Espelette pepper
Salt, pepper
Equipment:
Kamado Kokko L
or Kamado Kokko XL
Chamba black clay salad bowl
Reversible cast iron plancha grill plate
Preparation:
1. Wash the eggplants. Remove the stems and slice them lengthwise. Grill them on your hot, oiled Kokko for 3 to 4 minutes on each side. Arrange them on a platter and let cool.
2. Finely chop a few chive stems, the mint, and some arugula. Cut the chili pepper into very small pieces.
3. Prepare the filling by mixing the feta, lemon zest and juice, crushed garlic, a spoonful of olive oil, herbs, fresh chili, and Espelette pepper in a salad bowl with a fork. Taste and adjust the seasoning if needed.
4. Place a generous spoonful of the cheese filling at one end of each eggplant slice. Roll gently and secure with a chive stem. Repeat until all ingredients are used. Chill until ready to serve.
Tip: Serve with a Chardonnay-style white wine.
