Roasted aubergines with garlic and Comté BIO and fresh salsa

Ingredients

Preparation

Cut the aubergines in half lengthways and make criss-cross cuts in the flesh, making sure not to cut the skin. Cut the garlic cloves in half and insert into the aubergine cuts. Brush the aubergines with olive oil, season with salt and bake at 180ºC until golden and soft, between 30 and 40 minutes, depending on the size of the aubergines. Cut the cheese into long slices. For the fresh salsa, cut the vegetables into small dice and chop the herbs. Mix with the remaining ingredients. When the aubergines are ready, insert the slices of cheese and return to the oven for a couple of minutes. Serve with the fresh salsa.

Notes: For a quick version, you can brown the garlic and flesh side of the aubergines in a pan with oil and finish cooking in the microwave. Once the aubergines are cooked, skewer the browned garlic and cheese and give a few seconds more to melt the cheese.

ATTENTION: do not cook whole aubergines in the microwave; they must always be halved, open or pierced with a knife.