• 2 Large Aubergines
• 4-6 thinly sliced tomatoes
• Olive Oil, 2-3 Tablespoons per Aubergine half
• ½ Cup Cheddar cheese
• ½ Cup Gruyere Cheese
• Italian Herbs
• Salt Pepper

METHOD:

Halve the Aubergine lengthwise, keeping the stem stock in place.  Cut through the flesh in a crisscross pattern without breaking through the skin.  

Drizzle with a good quality olive oil, sprinkle with herbs, salt and pepper.  Place in a dish suitable for microwave, cover and cook on high until done.  The time will vary depending on the size and quantity of the Aubergine.  Once cooked, arrange tomato slices on top and sprinkle with equal parts of grated cheeses.  Place under the broiler until cheese turns golden brown. 

Serve immediately.

Makes a lovely lunch meal served with salad and crusty bread.  Can also be offered as a side dish.