Barley-stuffed Zucchini

Fill a pot with abundant salted water and cook the barley for ab. 45-60 minutes. Once the barley is cooked, drain and cover with lightly salted cold water to stop the cooking. Prepare the zucchinis by using a spoon to carve out the white inner zucchini pulp and chop it up with a knife. Place the hollowed-out zucchinis into a saucepan of boiling salted water and boil for 3-4 minutes; do not overcook so the zucchinis will be “al dente”. Remove the zucchinis from the water and let them cool on a cooking tray letting them cool. Meanwhile, heat up some EVO in a frying pan, and lightly brown the garlic. Then, add the aubergine and zucchini pulp. Brown everything well. Cook for ab. 5 minutes and season with salt and pepper. Finally, add the drained barley and cook for 3 more minutes. Add thyme, mix well and turn the burner off, also adding Emmental to the pan. Mix well and set the filling aside. Right after, use it to stuff the hollowed zucchinis. With the left over filling, create a bed on the bottom of the plates and lay out the stuffed zucchinis on top. Sprinkle with thyme and serve immediately.