Grilled Eggplant, Pepper and Tomato Parcels and Tomato Chutney

Soak the toothpicks in cold water. Rinse 2 tomatoes, core and slice. Blanch the remaining tomatoes, peel and dice.

For the tomato chutney: Peel the shallots and garlic and finely chop. Heat 1 tablespoon oil in a pan and sweat the shallots and garlic until soft over medium heat. Add the diced tomatoes and simmer for about 3-4 minutes. Add the broth and simmer over low heat for another 5 minutes.

Meanwhile, rinse the dill, shake dry and chop the tips. Add to the tomatoes along with the lemon juice and paprika and season with salt and pepper. Let cool.

Rinse the eggplant, trim and cut lengthwise into 16 slices. Sprinkle with salt.

Rinse the peppers, remove the stems, cut into quarters and grill (or broil) over high heat until the skin is almost black. Let cool slightly then peel.

Pat the eggplant dry with paper towels, brush with olive oil and grill (or broil) over medium heat for about 10 minutes per side.

Arrange every 2 eggplant slices crosswise into the shape of an “X” and place 1 piece of red pepper in the center. Fold the eggplant slices over and add 1 tomato slice. Fold the eggplant slices over again to cover.

Remove the toothpicks from the water and use to secure the vegetable parcels. Brush with the remaining olive oil and grill (or broil) for 3 minutes per side.