Mini-aubergine with charcoal oil

This preparation has the intense flavour of a barbecue without the barbecue. The unmistakeable barbecue aroma is easily captured in the flavour of the charcoal oil. This aubergine dish is sure to be a crowd-pleaser, and is ideal as a vegetable side or the basic ingredient of a composition. You can use the oil in other dishes. Try using it to give a raw tartare the flavour of grilled meat, for example! You can make the charcoal oil in large quantities at a time, because it keeps for several month.

Mini-aubergine with charcoal oil

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charcoal oil



Maldon salt



chives, chopped

Preparation method

  • For the charcoal oil, ignite a few pieces of charcoal and burn until they glow completely white.
  • Allow to cool to approximately 200°C and then cover quickly with a generous amount of peanut oil.
  • Add a tsp salt and allow to infuse for one day.
  • Pour through a coffee filter or Superbag.
  • Sprinkle the aubergine with the charcoal oil and season with the salt.
  • Set aside for several hours.
  • Gently fry the aubergines on the cut side until golden brown and cooked.
  • Sprinkle with chives and, if desired, additional pepper and Maldon salt to taste.
  • Cut the aubergines in half and score the flesh side in a crosshatch pattern.

Serving suggestions

  • As a vegetable side dish, e.g. with tomato, mackerel or corn.
  • As a basis for a dish, e.g. with Parma ham and a balsamic vinaigrette.

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