Baba Channooj with Roubiliac and Thyme

Preheat the oven to 190 °C. Cut the melanzane in half lengthwise, cut the cut surfaces crosswise with a kitchen knife and bake in the oven for 45 min to 1 hour until the melanzane are soft. The outer edge should be slightly charred but not burnt. Remove the halves from the stove and cool, then scrape out the flesh with a spoon without breaking the skin. Chop the pulp very finely and mix with cumin, garlic, sesame paste, juice of one lemon and a little salt and pepper.

Fill the hollowed out melanzane with this mixture (there may only be enough filling for four halves). Place the stuffed melanzane in a lightly oiled, shallow, ovenproof dish. Top the halves with the sliced goat cheese, sprinkle with the thyme leaves and drizzle with walnut oil.

Bake in a hot oven for 8-10 min until the goat cheese turns a golden brown color and melts.

You can take any fresh soft goat cheese in roll form.

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