Charcoal-grilled aubergine

Barbecuing on charcoal gives a refined grill flavor. In this preparation, the aubergine is not packaged and no seasonings are added. The only flavour it absorbs, is the flavour of charcoal.

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

Makes 4 pieces.

Charcoal-grilled aubergine

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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.

Serving suggestions

  • For further processing into a crème with about 400g of goat cheese, salt, and pepper.
  • Put in a squeeze bottle and use to decorate a plate, warm, in combination with lamb.
  • As the basis for another cold crème.

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