Preheat oven to 180°C. Brush the flesh of the eggplant with olive oil. Place on baking tray.
Cook for 15-20 minutes, until the flesh separates from the skin. Remove the flesh using a teaspoon. Put the 4 eggplant skin halves aside. Place the eggplant flesh in a bowl and mix with salt, pepper, the cubed Tomme Vaudoise, the dried tomatoes and basil. Fill the four eggplant halves with the mixture and cook in oven for 5 minutes. Season with pepper.