for 4 portions

Charcoal/gas/electric barbecue:

2	aubergines
2	spring onions incl. green parts, green part cut into thin rings

½ bunch	basil, roughly chopped
½ tsp	salt
a little	pepper
8	bread rolls, pretzel rolls (approx. 60 g each), sliced open to make a sandwich
80 g	soft cheese (e.g. Tallegio)

How it's done

Charcoal/gas/electric barbecue:

Grill aubergines over/on a medium heat (approx. 200 °C for approx. 50 mins. Grill the onions on all sides for approx. 10 mins. with the aubergines, then cut the onions into pieces.

Halve the aubergines, remove the flesh and chop the remainder coarsely. Stir in the basil, the green part of the onions and the Tallegio cheese and season. Fill the pretzel rolls with the aubergine mixture and the onions.

Grill the rolls over/on a medium heat (approx. 200 °C, covered, for approx. 5 mins.

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