Grilled eggplant baked with cheese

Ingredients

For the eggplant

• 1 very large eggplant (1400 g)
• 1 Camembert wheel (250 g)
• 5 slices sliced cheese (100 g)
• 100 g cheese cut into small pieces
• 150 g grated cheese
• 1 teaspoon dried dill
• 1 teaspoon salt
• 1/2 teaspoon ground pepper

For the mushrooms

• 500 g oyster mushrooms
• 3 tablespoons oil
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 15 g fresh parsley

For the sauce

• 2 meaty tomatoes (300 g)
• 1 head of garlic (50 g)
• 1 medium cucumber (250 g)
• 1/4 teaspoon salt

Preparation

1. Rinse the eggplant under cold running water, pat it dry and cut it into rounds about as thick as a finger. 2. Heat a grill pan. Cook the rounds in batches, about 40 minutes in total, turning them after 3 minutes on each side. They’re ready when they soften slightly and have browned grill marks. 3. Arrange the slices on baking paper on the oven tray. Cut the Camembert wheel, the 5 slices of cheese and the cheese into small pieces, then put the cheeses on the eggplant. Sprinkle with 1 teaspoon dried dill, 1 teaspoon salt and 1/2 teaspoon pepper. 4. Bake the tray for 15 minutes at 200°C with the fan on, until the cheese melts. 5. Rinse the oyster mushrooms, cut them into pieces and fry them in 3 tablespoons oil for 10 minutes, until they soften and brown at the edges. Season with 1 teaspoon salt and 1/2 teaspoon pepper, then sprinkle with the chopped parsley. 6. Cut up the washed tomatoes with the cores removed, the well-washed cucumber with its skin on, and the garlic cloves. Process the vegetables in a food processor, then season the sauce with 1/4 teaspoon salt.