Charcoal-grilled aubergine

Creation by Leonard Elenbaas, Pure Passie On Tour, Heijningen, the Netherlands.

Charcoal-grilled aubergine

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soft goat's cheese



salt and pepper

Preparation method

  • Set the temperature of the barbecue or Big Green Egg to 200°C.
  • Press the aubergine into the hot point of the charcoal.
  • Bake for 3 minutes on each side.
  • Purée the aubergine with the blackened peel and the goat's cheese, and then season with salt and pepper.

Serving suggestions

  • Put in a squeeze bottle and use to decorate a plate, warm, in combination with lamb.
  • As the basis for a cold crème.

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