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🍽️ Goat Cheese Eggplant Skewers with Lemon Dressing

283 kcal · 30 min · 4 servings

Ingredients

• 1 tsp. organic lemon zest
• 1 tbsp lemon juice
• 4 tbsp olive oil
• 1 tsp fresh chopped thyme
• chili flakes
• salt
• 400 g goat cream cheese (sliceable)
• 2 eggplants
• 4 sprigs thyme (with woody stem)

Instructions

1. 1. Finely grate the lemon zest.
2. 2. Squeeze the lemon to get the juice.
3. 3. Add the lemon juice, 2-3 tablespoons of olive oil, fresh thyme, chili, and salt to a bowl.
4. 4. Whisk the ingredients well until you have a homogeneous mixture.
5. 5. Place the cream cheese into a separate small bowl.
6. 6. Drizzle some olive oil over the cream cheese.
7. 7. Let the cream cheese sit briefly to become more pliable.
8. 8. Wash the eggplants thoroughly under running water.
9. 9. Cut off the hard ends on both sides of the eggplants.
10. 10. Slice the eggplants lengthwise into eight large slices.
11. 11. Make sure the slices are about eight millimeters thick.
12. 12. Use the remaining eggplant part for another dish.
13. 13. Rub the eggplant slices with some salt.
14. 14. Let the salted slices sit for about ten minutes.
15. 15. This step draws out excess water from the eggplants.
16. 16. Then pat the eggplant slices dry with a kitchen towel.
17. 17. Brush the dry slices with some oil.
18. 18. Preheat your grill.
19. 19. Place the eggplant slices on the hot grill.
20. 20. Grill the slices for four to five minutes on each side.
21. 21. Remove the grilled slices from the grill.
22. 22. Take two slices at a time.
23. 23. Place the two slices crosswise on top of each other.
24. 24. Place a dollop of the prepared cream cheese mixture in the center of the cross.
25. 25. Fold the outer ends of the eggplant slices over the cheese.
26. 26. Secure the filling with a small sprig of thyme.
27. 27. Serve the stuffed eggplants immediately.

Nutrition per serving

• kcal: 283
• Protein: 10 g · Fett/Fat: 23 g · Carbs: 8 g