Aimer faire plaisir à ceux qu'on aime

Ingredients

• 1 small eggplant, sliced
• 1 zucchini, cut into thin slices
• 1 garlic clove, chopped
• 15 ml (1 tbsp.) chives, chopped
• 15 ml (1 tbsp.) thyme, chopped
• 15 ml (1 tbsp.) flat-leaf parsley, chopped
• 125 ml (1/2 cup) olive oil
• 115 g (4 oz) Le D’Iberville, cut into thin slices
• 1 red tomato, sliced
• 4 sundried tomatoes, chopped
• Salt and freshly ground pepper

Preparation

Place the eggplant and zucchini slices, garlic and herbs in a bowl. Cover well with olive oil. Season with salt and freshly ground pepper.

Preheat the BBQ grill. Grill the eggplants and zucchinis. Set aside.

Divide the eggplant slices on a barbecue-safe baking sheet. Layer them with cheese, tomato and zucchini slices. Repeat the process, finishing with the cheese to assemble 4 napoleons. Put it back on the barbecue grill for a few minutes until the cheese is melted. Put the napoleons on plates. Drizzle with olive oil, top with sundried tomatoes and season with salt and freshly ground pepper.