- 2 aubergines cut in two
- 1 chopped garlic clove
– runny honey
– oil
– salt and pepper
- 4 brick pastry sheets
- 1 egg
- 200 grams ricotta
- 1 tablespoon runny honey
- 2 tablespoons flaked almonds
- 2 tablespoons raisins
- 2 tablespoons tarragon, dill and basil
– salt and pepper
– olive oil


Smear the aubergine with olive oil and honey and sprinkle on the garlic. Marinate in the refrigerator for about thirty minutes.
Light your barbecue and place the aubergines on the not overly hot grill.
Blend the ricotta, honey, almonds, raisins, tarragon, dill and basil to obtain a smooth paste. Add salt and pepper. Stuff brick pastry sheets and place them on the grill for 3 to 4 minutes on each side.


Serve this dish with a salad with a passion fruit vinaigrette and the “tomato oil”.