Oriental stuffed grilled eggplants

Ingredients for 6 servings:

• 3 large eggplants
• 3 tomatoes
• 2 sprigs of mint
• 1 handful of walnuts
• 200 g goat cheese
• 1 tbsp harissa paste
• 2 tbsp honey
• 1 tsp, leveled cumin powder
• 10 tomatoes, dried in oil
• 1 tbsp oil from the sun-dried tomatoes
• 3 garlic cloves
• olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

vegetarian alternative for barbecue evenings

Peel and press the garlic cloves. Cut the eggplants lengthwise and scoop out the insides slightly, leaving a 2-3 cm thick eggplant skin. Brush the inside with a mixture of olive oil, half of the garlic, and a little salt. Finely chop the mint leaves and grate the goat cheese. Cut the sun-dried tomatoes into very small cubes and the fresh tomatoes into not-so-small cubes. Roughly chop the nuts. Mix with the harissa paste, honey, tomato oil, cumin, and the rest of the crushed garlic. Grill the eggplants skin-side up for about 10 minutes, until the inside has taken on some color. Then spread the filling among the eggplants and place them back on the grill for another 10 minutes, this time skin-side down, until the cheese has melted. Since our goat cheese was very salty, we didn’t add any additional salt to the filling; you can adjust this as needed. The same applies to the spiciness. Our harissa paste already has enough spice, but that, of course, also varies.