Grill in Copenhagen


    Eggplant puree
    6 people
    2 eggplant
    ½ cup. Olive oil
    1 organic lemon
    ½ clove of garlic
    Sea salt and freshly ground pepper
    Put the eggplants directly into the coals and let them cook for approx. 30 minutes. Until they get burnt and soft-
    Take eggplants out of the grill and cut through.
    Scrape the eggplant flesh out of the skin and put it in a sieve to drain .
    Chop the eggplant flesh and season with olive oil, finely grated zest and juice from lemon, finely chopped garlic, sea salt and freshly ground pepper.
    Serve the eggplant puree together with the grilled mackerel.
    Grilled mackerel with mint and lime
    6 people
    3 mackerels
    1 lime
    4 sprigs mint
    Sea salt and freshly ground pepper
    2-3 tbsp. Olive oil
    Clean and wash mackerel thoroughly, dry with paper towel.
    Cut the lime into thin slices and put into the belly of mackerel, along with mint twigs, salt and pepper
    Sprinkle mackerel with olive oil and grill them then on a very hot grill.
    Grill the mackerel 3-4 minutes on each side, so the skin is completely browned and crisp.
    Take mackerel of the grill and serve them right away eggplant puree a good salad and some bread.