Vegetable-meat towers with Emmentaler AOP

Cut aubergine into slices about 7 mm thick. Brush on both sides with a little oil and season with salt and pepper. Place slices side by side on a baking tray lined with baking parchment and bake for about 12 minutes in the centre of oven (220°C, top and bottom heat). Remove tray from oven and reduce temperature to 180°C

Coarsely grate the Emmentaler AOP. Cut tomatoes in 5-7mm thick slices, season.

Pluck oregano leaves from stalk. Halve escalopes, season with salt and pepper and dust with a little flour. Heat oil in a frying pan. Fry the escalopes in the oil for ½ minute each side.

Build up 12 small towers alternating with the escalope, aubergine, tomatoes, oregano and cheese. Secure towers with a wooden skewer, place on baking tray and bake in centre of oven for 5-7 minutes.

Serve with fried potatoes or bread.