Oriental Stuffed Aubergines from Grill
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 3 large eggplant (s)
- 3 tomato (s)
- 2 sprigs mint
- 1 handful walnuts
- 200 g oat cheese
- 1 tablespoon harissa paste
- 2 tablespoon honey
- 1 teaspoon, leveled cumin powder
- 10 tomato (s), dried, in oil
- 1 tablespoon oil from the tomatoes
- 3 cloves garlic
- olive oil
Print Recipe
Pin Recipe Instructions
- Peel and press the garlic cloves. Cut the aubergines lengthways and hollow them out a little on the inside so that an approx. 2 - 3 cm thick aubergine skin remains. Now brush the inside with a mixture of olive oil and half of the garlic and a little salt.
- Finely chop the mint leaves, grate the goat cheese. Cut the dried tomatoes into very small cubes and the fresh tomatoes into smaller cubes. Roughly chop the nuts. Mix with the harissa, honey, tomato oil, cumin and the rest of the crushed garlic.
- Grill the aubergines skin side up for about 10 minutes until the inside has got some color. Then distribute the filling in the aubergines and place on the grill again for a good 10 minutes until the cheese has melted, this time with the skin facing down.
- Since our goat cheese was very salty, we didn`t add any additional salt to the filling, this can be adjusted as required. The same goes for the sharpness. Our harissa paste already has enough heat, but of course that also varies.
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