Melanzane with Kitchen Herbs Sbrinz Paste

Cut the melanzane in half lengthwise, season with salt and soak in water for thirty minutes.

Once cooled, rinse and dry the melanzane and brush with frying cream. Place cut side down on a baking sheet lined with parchment paper. Bake in the middle of the oven heated to 180 degrees for about forty minutes until soft.

For the paste, grind Sbrinz, kitchen herbs, pine nuts and garlic. Mix with as much oil as needed to make a firm paste, season.

Score the melanzane on the back with a serrated knife 3 to 4 times so that they still hold together. Spread the paste evenly into the incisions.

Arrange the melanzane on plates. Garnish with cherry tomatoes.

It goes well with a tomato sauce. Tastes just as good chilled.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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