Rezepte mit Käse, Aubergine Grill Gratin

Grilled eggplant gratin

When the fiery heat of our spicy «Füürtüfel» cheese is teamed with sweet honey it creates a taste revelation. Once tasted, this gratin of eggplant, mozzarella, peeled tomatoes, and «Füürtüfel» will be a firm fixture on your weekly menu!

  • Main course


serves 4 Personen
2 eggplants
2 tbsp olive oil
300 g «Füürtüfel»
150 g mozzarella
1 tin Pelati tomatoes, chopped
2 garlic cloves, chopped
0.5 piece(s) zest
salt, pepper
0.5 tsp. honey
1 handful mixed herbs (thyme, rosemary, basil, flat-leaf parsley), chopped


  1. Slice the eggplant into 5mm thick slices, brush with olive oil and season with salt and pepper.

    Cut the mozzarella into thin slices.

    Place the peeled tomatoes in a bowl with lemon zest and garlic and mix well. Season with salt, pepper, and a little honey.

    Wash and shake the herbs dry. Chop finely and add to the tomatoes.

    Preheat the grill.

    Grill the eggplant slices on a hot grill for approx. 2 minutes on either side.

    Grease the gratin dish with a little olive oil. Add the sliced eggplant, mozzarella, “Füürtüfel” cheese, and tomatoes in alternating layers and heat under a preheated grill for approx. 15 minutes.

Tip: Serve with grilled baguette with herbs.

Cheese types used

Hintergrundbild - Füürtüfel
Käselaib «Füürtüfel»

Ready to take center stage and in no way ordinary. This is a cheese that embodies our master cheesemakers’ concentrated passion and expertise. Vibrant and ablaze with personality. A creamy cheese with three varieties of chili and pepper that demands your full attention. Our master cheesemakers’ inventiveness knows no bounds. The best bit: “Füürtüfel” unites the fiery heat of chili peppers and pepper with a heavenly silkiness. A spice-packed cheese in a league of its own!

Brioche mit Trüffel, Käserezept von Christian Kuchler
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