Ingredients
Serves 4
- 75g of Comté
- 2 aubergines
- 1 red pepper, 1 green, 1 yellow (thinly sliced)
- 1 green courgette
- 6 cherry tomatoes
- 1 onion
- 2 cloves of garlic
- Basil, oregano, flat leaf parsley
- Preparing the aubergines:
- Cut the aubergines in half lengthways
- Oven bake them with olive oil and coarse salt
- Dice the courgettes and peppers
- Cook them briefly at a high temperature in the oven with the finely chopped onions, garlic, basil, oregano, salt and pepper
- Scoop out the interior of the aubergines and mix it with the diced vegetables
- Place the vegetable mixture into the aubergines and garnish with cherry tomatoes
- Cover the filled aubergines with strips of Comté, grill and leave to brown
- Serve with a tomato, basil and oregano coulis
- Preparing the tomato coulis:
- In olive oil, cook a finely chopped shallot, 3 diced tomatoes, 1 tablespoon of tomato concentrate, a dash of white wine, salt and pepper
- Mix together and finish with basil and oregano
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