Le Gruyère AOP aubergine rolls

40' 40'

The aubergine, to my mind, is the perfect all-rounder of the vegetable world. I happily use them when I want to cook a meatless dish. You can fry them, braze them and grill them - and they will always taste completely different. It's also a very rewarding vegetable, which allows you to accentuate a wide range of different flavours. In this recipe, I stuff aubergine rolls with Le Gruyère AOP Alpage. You can serve this recipe just as well as a side dish, in smaller portions as a starter, or even as tiny rolls for an appetiser. Let your imagination run wild! I like to eat them as a main course with a crispy salad: a perfect evening meal in late summer. I prefer to use a less mature Le Gruyère AOP for the rolls - the Le Gruyère AOP Alpage - as this melts smoothly and harmonises perfectly with its aroma of herbs. I hope you enjoy making this recipe - and bon appetit!

Stéphanie Zosso

Ingredients for

Note

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Le Gruyère AOP aubergine rolls

1 kg
aubergine
250 g
Le Gruyère d'Alpage AOP
100 g
de tomate séchée
10 g
of fresh basil
100 g
tomatoes
150 g
crème fraîche
200 g
Pelati tinned peeled tomatoes
15 g
garlic
30 g
shallots
20 g
olive oil
1 pinch
of salt
1 pinch
of pepper

Preparation

Le Gruyère AOP aubergine rolls

Chop one aubergine into small cubes and fry it with the finely-chopped shallots in some olive oil until golden brown.
Cut the other three aubergines lengthways into 0,5 up to 1cm-thick slices. Boil them for 1 minute in salted water and dry them on a kitchen towel. Season them well on both sides with salt and pepper.
Cut the tomatoes into pieces and lower them into boiling water for a few seconds, followed by freezing cold water; then skin and core them.
Finely chop the dried tomatoes and garlic, add them to the aubergine in the pan, and fry for a little longer.
As soon as the aubergines are cooked, cool them off and add finely chopped basil to the mix. Cut 200g of the Le Gruyère AOP into cubes and add this to the mix, along with the blanched tomatoes.
Stir in the crème fraîche and season to taste.
Place the Pelati tomatoes in a souffle dish and season with salt and pepper.
Spread the pan mix on the aubergine slices, roll them up and place them on top of the Pelati tomatoes.
Grate the remaining 50g Le Gruyère AOP and sprinkle this over the rolls. Drizzle with a little olive oil.
Cook in the oven at 165°C for 30-40 minutes.