Grilled Zucchini and Aubergines with Spicy Cream Cheese Walnut Dip
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 zucchini, green and yellow
- 2 eggplant (s)
- 1 tablespoon olive oil
- 1 teaspoon rosemary, freshly chopped
- some sea salt
- some pepper, colored, from the mill
- 200 g cream cheese
- 2 Table spoons milk
- 50 g parmesan, freshly rated
- 1 teaspoon sambal oelek
- 1 clove garlic
- 1 onion (s), red
- 2 tomato (s)
- 60 g walnuts, chopped
- 2 tablespoon basil, cut into fine strips
Print Recipe
Pin Recipe Instructions
- Clean, rinse and halve the zucchini and aubergines. Score the cut surfaces with a sharp knife in a diamond shape. Mix the olive oil with the rosemary, a little sea salt and a few turns of colored pepper from the mill and brush the cut surfaces with it. Place the zucchini and eggplant with the shell side first on the hot charcoal grill and grill for about 6 - 8 minutes. Then turn and grill the cut surfaces for about 1 - 2 minutes.
- Mix the cream cheese with the milk, parmesan and sambal oelek. Peel off the garlic clove and press it. Peel and finely dice the onion. Rinse, quarter, core and dice the tomatoes. Stir in the onion and tomato cubes, chopped walnuts and the basil strips into the cream cheese and season with a little sea salt and a few turns of colored pepper from the mill.
- Spread the cream cheese and walnut dip on the cut surfaces of the grilled zucchini and eggplant halves.
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