Wash eggplants and cut off tails and butts.

Cut lengthwise down the middle and right through them to mesh, but not all through.

Drizzle with olive oil and send into a preheated oven at 200 C for 35 minutes.

During this time, chop the greens and tomatoes finely into small cubes. If they are very juicy, you don’t need all the juice. Season to taste, add olive oil (about 2 tbsp) and mix.

Grate the cheeses, pour into a bowl, and mix with the Provencal herbs.

Remove the eggplants from the oven and mash the flesh with a fork.

Top with a layer of cheese.

Send to bake for another 7 minutes until the cheese is completely melted.

Remove the eggplants again and spread the fresh tomato and herb mixture over them. Serve at once.