Overview
This is a wonderfully easy foray into the world of smoking. We’ve offset the richness of the aubergine with the gentle acidity of feta and some fresh pops of sweetness from the pomegranate. Could be a lovely side dish or will easily work as a main dish on it’s own.
Set up your EGG
Soak a handful of Pecan Premium Woodchips – they can sit in water for anything from an hour to overnight.
Load and light your EGG. Once the coals are good and hot, throw in the pre-soaked woodchips, then set up for direct cooking using a Cast Iron Searing Grid. The target temperature is 200˚C.
Dress the aubergine
Mix the sauce ingredients together and leave covered for the flavours to settle.
Pour the rapeseed oil and salt onto a roasting tray. Massage the aubergine slices in the oil and seasoning, adding extra if you need.
Cook the aubergines
Lay the aubergine slices onto the grid and close the Dome. Cook around 6–8 minutes on each side.
Once cooked, arrange the aubergine on a serving plate or tray with the slices overlapping with one another. Crumble the feta over the top and add a good glug of olive oil. Cover with cling film and leave for around 10 minutes to allow the flavours to mingle.
Unwrap the aubergine and garnish with pine nuts, fresh mint and pomegranate seeds before seasoning lightly.
