Grilled eggplant with goat cheese and sumac

It is true that there is no barbecue season yet, many people already have grill pans or electric grills in their homes. And so summer can come to your home.

The following dish is delicious, it works well as a side dish, light dinner or as an addition to the main course.


8-10 rolls

  • 2 medium eggplants
  • olive oil
  • 150g of goat cheese
  • 2 teaspoons of sumac
  • freshly grated zest of 1 lemon
  • 1 teaspoon dried basil (or a handful of fresh)
  • 50g cashews (chopped)
  • freshly ground pepper

Preheat the grill pan.

Cut the eggplant into slices about 5mm wide. Brush one side with olive oil and put this side in the pan. Fry for about 3 minutes.

Brush the top with olive oil and turn the eggplant slices over. Fry on the other side for 3 minutes. Remove from pan and cool.

In a bowl, place the mows cheese, sumac, basil, grated lemon zest, and chopped nuts. Mix everything thoroughly. Season with freshly ground pepper.

Spread the eggplant slices and put the cheese stuffing on top of each. Spread lightly. Roll it up in rolls. You can stick a toothpick in if you need to.

Serve right away or refrigerate.

Enjoy your meal!

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