Serves 4

• 2 lage aubergines
• Salt
• Olive oil to fry

Filling:

• 50g pine nuts
• 150g Le Guyère AOC
• 1 bunch of mixed herbs, e.g. parsley, basil, oregano
• 50g sultana raisins
• 2 tablespoons breadcrumbs
• 1 egg
• 1 clove of garlic
• Salt, pepper

Method:

Cut aubergines lengthwise in 5 mm thick slices, sprinkle with salt and place in a sieve. Allow to sweat for an hour and then pat dry with kitchen paper. Fry in portions in the heated oil.

Roast pine nuts in a pan until golden-brown. Cut 100 g of the Gruyère AOC into small cubes and finely grate the rest.  Finely chop the herbs. Mix the pine nuts, cheese cubes, herbs, sultana raisins & breadcrumbs. Add a beaten egg to this mixture and mix well. Add the crushed garlic clove and season with salt & pepper.

Spread the filling over the aubergine slices,  roll all up into roulade form and place in a gratin baking dish.

Season the tomatoes with salt & pepper and pour into the gratin dish. Sprinkle with a few drops of olive oil and the grated the cheese.   

Bake at 200 degrees for 25-30 minutes.

Serve warm or cold.