Brush the aubergines with oil, place on top of each other with the flesh-side facing inwards, wrap in foil.
Charcoal/gas/electric grill: Cover and grill the aubergines over/on a very high heat (approx. 250 °C for approx. 20 mins. on each side.
Scrape the aubergine flesh away from the skin using a spoon, transfer to a measuring cup, puree. Add the nuts and all the remaining ingredients, mix.