This excellent way of preparing aubergines comes from the booklet of recipes supplied by the Beaumes de Venise olive oil cooperative.
Wipe the aubergines and cut in half lengthways. Heat some olive oil in a cast-iron pan, large enough to hold the halved aubergines in a single layer. Turn each aubergine over in the oil and place cut side down and sauté until lightly browned. Transfer to a moderate oven (Mark 5, 190°C, 375°F) and bake for about 15 minutes until the aubergines are almost cooked.
Meanwhile mix the cheese with the breadcrumbs and milk, and season lightly. Divide the mixture between the aubergines, spooning it over the cut surfaces. Place the tomato on top, overlapping the slices and sprinkle lightly with the herbes de Provence. Place in the oven and cook for about 10 minutes until the aubergines and tomatoes are fully cooked and the cheese layer has melted. Serve hot.
© 1987 Geraldene Holt. All rights reserved.