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Eggplant, zucchini, tomato

4 persons | Vegetables | Vegetarian | Appetizer


Slice all the vegetables and salt the eggplant with coarse sea salt. Next, grease the zucchini with olive oil and sprinkle generously with Provencal herbs and a pinch of salt.

Grill the zucchini afterwards for 3 minutes at 180°C on both sides. Add a little smokewood via the woodchipper for a subtle smoke flavor. Deb afterwards the salt from the eggplant to prevent moisture from escaping and also grill the eggplant for 3 minutes on both sides.

Slice the mozzarella and place it, along with the vegetables and rosemary, roof-to-roof on the Wood Wrap and tie it closed with butcher's twine. Finally, grill the Wood Wrap for 15 minutes with indirect heat at a temperature of 180°C.

Tip: Serve with a piece of fried chicken or with tomato sauce. 


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  • 2 tomatoes
  • 1 zucchini
  • 1 eggplant
  • 4 sprigs of rosemary
  • 2 balls of mozzarella
  • 100gr coarse sea salt
  • EldurApi Provencal herbs
  • olive oil


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