Emmentaler AOP aubergines with chili pepper sauce

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60 min.


serves four

  • 2 medium-sized aubergines
  • salt
  • cooking butter
  • 200 g of grated, spicy Emmentaler AOP
  • 2 eggs
  • 2 finely chopped sage leaves
  • salt and pepper


  • 1 finely sliced clove of garlic
  • butter
  • 2 chopped red chili peppers
  • 1 dl of white wine
  • 20-30 g of butter, cut into pieces
  • salt and pepper

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  1. 1 Cut the aubergines into 12-16 slices, sprinkle with salt and leave to stand for 30 mins. Dry off the moisture with a cloth or some kitchen paper, and sear the aubergine slices in the cooking butter.
  2. 2 Mix the cheese, eggs and sage together and season with salt and pepper. Brush the mixture onto the aubergines, and then lay the aubergines on baking paper in a baking tin. Gratinate in the oven, preheated to 220 °C.
  3. 3 Gently fry the garlic in the butter for the sauce. Add the chili peppers. Deglaze with white wine, cover and steam until soft. Sieve. Boil down the sauce until it thickens; then gradually add the butter. Season with salt and pepper.
  4. 4 Pour the sauce onto warmed plates and lay the Emmentaler cheese aubergines on top of it.

Cheese in this recipe