for 4 person

Aubergines

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

Hummus

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 pinch	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

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.

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