Grilled zucchini and eggplant with spicy cream cheese and walnut dip

Ingredients for 4 servings:

• 4 zucchini, green and yellow
• 2 eggplant(s)
• 1 tbsp olive oil
• 1 tsp rosemary, freshly chopped
• some sea salt
• some pepper, mixed, from the mill
• 200 g cream cheese
• 2 tbsp milk
• 50 g Parmesan, freshly grated
• 1 tsp sambal oelek
• 1 clove(s) garlic
• 1 onion(s), red
• 2 tomatoes
• 60 g walnuts, chopped
• 2 tbsp basil, cut into fine strips

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

vegetarian

Clean and rinse the zucchini and eggplants, then halve them lengthwise. Score the cut surfaces in diamond shapes with a sharp knife. Combine the olive oil with the rosemary, a little sea salt, and a few turns of freshly ground pepper, then brush the cut surfaces with it. Place the zucchini and eggplants skin-side down on the hot charcoal grill and grill for about 6-8 minutes. Then turn them over and grill the cut surfaces for about 1-2 minutes. Mix the cream cheese with the milk, Parmesan, and sambal oelek. Peel the garlic clove and press it in. Peel and finely dice the onion. Rinse, quarter, deseed, and finely dice the tomatoes. Stir the diced onion and tomato, chopped walnuts, and basil strips into the cream cheese and season with a little sea salt and a few turns of freshly ground pepper. Spread the cream cheese and walnut dip on the cut surfaces of the grilled zucchini and eggplant halves.