Rinse the eggplants thoroughly, rub dry and cut in half. Then scratch the cut surfaces crosswise, salt and leave for 15 minutes.
In the meantime, make the marinade. Peel off 2 cloves of garlic and dice very finely. Halve the lemon and squeeze one half. Thoroughly mix the quince jelly, the garlic cubes, the juice of half a lemon, the paprika powder, 1 teaspoon Ras el Hanout and 2 tablespoons oil.
After 15 minutes, dab the cut surfaces of the aubergines and brush with plenty of marinade. Wash the tomatoes and cut them in half crosswise. Brush the cut surfaces with the marinade as well. Let it steep for 5 minutes.
Preheat the oven to 180 ° C and cover a baking sheet with baking paper. Spread the remaining marinade on the tomatoes and aubergines and place them on the baking sheet with the cut surfaces facing down. Put everything in the oven for about 25 minutes.
Wash the cucumber thoroughly, remove the ends and cut the cucumber in half lengthways. Scrape out the seeds with a teaspoon. Use the peeler to cut the cucumber lengthways into thin strips. Salt these and set aside for 10 minutes.
In the meantime, prepare the dressing. Squeeze the second half of the lemon. Pluck the leaves from 2 - 3 stalks of parsley and chop them into small pieces. Mix the lemon juice, parsley, chives, honey and 1 tablespoon of oil. Pour the dressing over the cucumber and fold in.
Pluck the leaves from the remaining stems of the parsley, basil and peppermint and roughly chop them. Peel off the 3rd clove of garlic and chop finely. Put the cashew nuts, herbs, garlic, 1 teaspoon of Ras el Hanout, 6 tablespoons of water and 1 tablespoon of oil in a tall container and puree with a hand blender.
Arrange the aubergines and tomatoes on plates and serve with the cucumber salad and cashew cream.
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