Stuffed aubergine and grilled vegetable gratin with Comté cheese
- 75g grated Entremont Comté cheese
- 2 aubergines
- 1 red pepper, 1 green pepper, 1 yellow pepper (peeled)
- 1 green courgette
- 6 cherry tomatoes
- 1 onion
- 2 cloves garlic
- Basil, oregano, and flat parsley
Preparation of the aubergines
Cut the aubergines in half lengthwise.
Cook them in the oven with olive oil and coarse salt. Dice the courgette and peppers.
Cook them briefly over a high heat with the finely chopped onion, garlic, basil, oregano, pepper, and salt.
Scoop out the inside of the aubergine and mix it with some of the diced vegetables. Put the preparation back into the aubergine skin and decorate with a few cherry tomatoes.
Cover the top with sticks of Entremont Comté and grill until cheese is crispy. Serve with a tomato sauce flavoured with basil and oregano.
Little extra: tomato sauce
Fry a finely chopped shallot and 3 diced tomatoes in olive oil. Add 1 teaspoon of tomato concentrate, a dash of white wine, salt and pepper.
Blend the preparation and top with basil and oregano.
Photo Credits: Luk Thys/CIGC