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

Ingredients

4 people

Hint:


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:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Aubergines

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

Hummus

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

Charcoal/gas/electric grill:

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

Aubergines

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.

Hummus

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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