Aubergine with blue cheese and tomatoes

These summer days I don't crave for any greasy, fry and fat meals. So vegetables like aubergines or courgettes and for American speakers eggplants and zucchinis are the best choice in these days.

Today an aubergine recipe comes:

You will need for 2 portions:

- 1 big aubergine
- 3 bigger tomatoes or 8 cherry tomatoes  (cherry tomatoes are better)
- 6 cloves of garlic (don't worry taste of garlic won't be strong)
- blue cheese (150g/5oz)
- salt, pepper and oregano
- olive oil

 Heat the oven to 400F / 200C.

An aubergine cut lengthwise so you get two halves. Cut slightly to aubergine to do two or three spaces for garlic.

Cut cloves of garlic into thin slices and push them into spaces in the aubergine.  You can see it in this photograph.

Drizzle the aubergine with olive oil and add salt, pepper and oregano. Put into the oven and bake for about 20 minutes.

After 20 minutes take the aubergine out from the oven and add some tomatoes on the top and grated blue cheese. 

 Then take the aubergine back and bake for another 20 minutes.

Serve the aubergine with some bread.

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