Grilled eggplant baked with cheese

ingredients
Grilled eggplant baked with cheese:

     1 large eggplant (1400 gr.)
     1 wheel Camembert cheese
     5 slices cheese sliced
     100 gr. cheese cut pieces
     150 gr. cheese
     salt and pepper to taste
     little dried dill

Fried Mushrooms:

     500 gr. oyster mushrooms
     3 tablespoons oil
     salt and pepper to taste
     chopped fresh herbs (parsley)

Cold spicy sauce:

     2 red fleshy
     1 clove of garlic
     1 medium cucumber
     salt to taste

Preparation

Wash eggplant under cold water, wipe with a kitchen towel and cut slices (thickness of a finger I sliced ​​it myself).

Heat the grill pan, bake disks of eggplant on both sides on high heat, enough to soften slightly. Once ripe, place them in the oven tray on baking paper.

Cheese cut them as desired, place each slice of eggplant pieces of cheese, sprinkle a little dried dill, then give the tray in the oven (with ventilation function on) at 200 degrees for about 15 minutes.

Wash mushrooms under running water, cut pieces and fry in oil. Finally, season with salt and pepper and sprinkle chopped herbs.

Cold garlic sauce is prepared simply cut pieces washed and cleaned tomatoes tabs, complete with cucumber peel (but washed very well before!) And cloves, vegetables get all the robot and get a spicy sauce, served only good with eggplant hot ...

Bon appetit!