Eggplant with cheese and pumpkin seeds

Cut the aubergine longitudinally in slices of 1/2 cm thick. Sprinkle with salt and let the eggplant drain on kitchen paper for 20 minutes. Roast the pumpkin seeds in a dry frying pan golden brown and scoop them in a dish.

Dab the eggplant dry with kitchen paper. Brush the slices on both sides with oil. Place them on a greased griddle or grill topper and grill them for about 2 minutes per side until done. Place the slices on a flat dish and sprinkle with salt and pepper to taste. Crumble the cheese and divide it with the mint, coriander and pumpkin seeds over the aubergine.