Ingredients for 4 people approx.
- 4 medium eggplants
- 4 cloves garlic
- 400 gr. sheep’s cheese
- Ras el Hanout spice mixture
- Coarse sea salt
- Fresh coriander
- If you like it hot – a green jalapeno
A barbecue )
Wash a cup of quinoa with warm water. Bring to the boil in a saucepan with two and a half times as much water, boil over a low heat for about 15-20 minutes with the lid closed and then let it steep for a little more – with the lid open.
Mortar the garlic with the coarse sea salt.
Mix sheep’s cheese, plucked coriander and quinoa. When hot, cut the jalapeno into thin slices, let it steep in some olive oil and stir in.
Cut the aubergines in half and scrape out a medium trough with a spoon.
Wipe aubergines with the salt-garlic mixture inside. Place with the cut side on the grill and roast.
Remove from the grill and fill with the paste.
Now place the tray back on the grill and grill for about 10 minutes. It forms boiling liquid next to the paste when the aubergine is cooked.
Serve with tomatoes, cucumber salad and flatbread.