1. Grill the aubergines skin on, from all sides, until the skin has charred and the flesh is soft, about 30 minutes.

2. Place them in a bowl with cold water and peel the skin. Remove seeds and squeeze the flesh to remove all water.

4. Slice the bread thinly and toast from both sides until golden.

5. Spread a thick layer of aubergine salad on each slice of bread and top with the cheese. Serve immediately.