Aubergines with goat’s cheese

• 2 medium-sized aubergines
• approx. 150 gram goat's cheese
• approx. 20 green stoned olives
• 1 large plum tomato
• you may wish to add a few sprigs of finely chopped, fresh Herbes de Provence

For the aubergine marinade:

• 1 large onion
• 2 cloves garlic
• 2-3 tsp white thyme
• 2-3 sprigs rosemary
• 2-3 sprigs basil
• 1 large dash olive oil
• 1 large dash white wine
• 1 tbsp melted extra virgin coconut oil (Amanprana)

Preparation of aubergines with goat’s cheese

Finely chop the onion, garlic and herbs. Mix the marinade ingredients together. Cut the aubergines into slices and place in the marinade for at least one hour. Then cook until tender in the oven, under the grill or in a large pan. Place the aubergine slices in a large dish and cover each piece with a thin slice of goat's cheese. Arrange the olives between the slices. Insert the plum tomato between the slices too and sprinkle with a little olive oil. Place the dish in the oven/under the grill for a few minutes. Sprinkle Herbes de Provence over the top just before serving. You could also serve with a little quinoa.