• 4 Rocamadour cheeses
  • 1 aubergine
  • 2 tomatoes
  • Olive oil
  • fresh herbs


  1. Cut the aubergine and tomatoes into 8 mm thick slices.
  2. Salt them and leave 5 mins to remove excess water.
  3. Rinse and dry on kitchen paper.
  4. Fry the vegetable slices in a little olive oil over a high heat.
  5. Assemble the ingredients in an oven dish: a well-browned slice of aubergine, a slice of tomato, a Rocamadour, a slice of tomato and one of aubergine.
  6. Bake for 8 mins at 200°.


Decorate with the herbs and serve with a little salad.