Preheat the oven to 180 degrees. Slice the aubergine very thin to create slices and reserve. Cut the cheese into 4 rectangular cubes.
Add the aubergines in a pot with water and salt for 30 minutes. Drain them well and put them on a kitchen paper towel.
Heat a skillet. Put the slices on a plate and add a little olive oil, oregano, mint. Transfer the aubergines to the pan and grill them for a few seconds on both sides.
Take out the aubergines, wrap the cheese with them and stop them with toothpicks.
In a bowl add the tomatoes, basil, salt and pepper and stir.
Arrange the aubergine rolls in a pyrex, cover with the tomato mixture and bake for 15 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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