FOR THE AUBERGINE ROLLS
- 1 aubergine
- 6 spring onions
- 3 cloves of garlic
- 4 tbsp olive oil
- sea salt
PREPARATION IN ADVANCE
- Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor, the grid and the Cast Iron Plancha Griddle (with the ribbed side up), to a temperature of 200°C.
- Meanwhile, cut 8 slices measuring 3-4 mm thick from the aubergine and sprinkle them with 3 tbsp olive oil. Cut the spring onions diagonally into thin rings. Peel and finely chop the garlic, and mix with the spring onions. Drizzle with the remaining olive oil and sprinkle with sea salt, to taste.
- Place the 4 slices of aubergine on the Cast Iron Plancha Griddle. Close the lid of the EGG and grill for about 4 minutes. Turn the aubergine slices over and grill for another 4 minutes. Repeat with the remaining slices.
- Spoon a tablespoon of the spring onion mixture onto a slice of grilled aubergine and roll it up. Repeat with the other slices of grilled aubergine until you have created 8 rolls.