Grilled cheese with aubergine hummus

Grilled cheese with aubergine hummus

Total: 1 hr 5 min. | Active: 20 min.
vegetarian, gluten-free, Low Carb
Nutritional value / people: 495 kcal
, Fat: 41 g
, Carbohydrate: 9 g
, Protein: 20 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2 aubergines, halved lengthwise, firmly scored crosswise
2 garlic cloves
1 ½ tbsp olive oil
¼ tsp salt
2 pieces aluminium foil
1 organic lemon, halved


1 tin chickpeas (approx. 215 g), rinsed, drained
1 tbsp tahini (sesame paste)
2 tbsp olive oil
1 tbsp water
½ tsp ground cumin
2 pinches cinnamon
½ tsp salt

Charcoal/gas/electric grill:

3 tbsp olive oil
2 tbsp marjoram, finely chopped
300 g grilled cheese (e.g. Qualité & Prix)
wooden skewer
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How it's done

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Brush the aubergines and garlic with oil, season with salt. Wrap the aubergines tightly in foil.

Charcoal/gas/electric grill: Grill the aubergines over/on a medium heat (approx. 200 °C for approx. 30 mins. on all sides. Grill the lemon halves (cut side down) alongside for the final 5 mins.


Scrape the aubergine flesh away from the skin using a spoon, transfer to a blender along with the garlic cloves, chickpeas and remaining ingredients, puree until smooth.

Charcoal/gas/electric grill:

Combine the oil and marjoram. Thread the grilled cheese onto the skewers, brush with half of the oil.

Grill the cheese over/on a medium heat (approx. 200 °C for approx. 4 mins. on each side. Drizzle the remainder of the oil over the hummus, serve with the grilled cheese.

Good to know
Tip: Quicker option: instead of homemade hummus, serve ready-made hummus with the grilled cheese.

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