2 eggplants,
4 large rip tomatoes,
1 mozzarella,
4 tablespoons olive oil,
1 tablespoon mixed herbs,
Fresh basil,
Salt and pepper.


Wash thoroughly the aubergines. Trim the ends and cut lenghtwise into 1/2 cm thick slices. Brush both sides of the slices with olive oil and season with salt just before grilling. Heat a gas grill to high, put the aubergines slices on the grate, and cover the grill to avoid the oil splashing. Grill, checking occasionally with tongs, until the slices are well browned on both sides, this may take up to 5 minutes per side. Once nicely grilled remove from the heat and stack them to finish cooking. Wrap them in foil off the grill. Let sit 15 to 20 minutes.

Cut the drained mozzarella into thin slices and set aside, wash the tomatoes and cut them into small cubes. Compose the crêpes by putting first a slice of grilled aubergine, add on top the mozzarella and the tomatoe cubes, sprinkles with the herbs, saeson with salt and pepper and roll the aubergine to close it,  secure the roll with a toothpick if necessary. Decorate with the fresh basil and serve with salad.

For 4 persons.
Style: Mediterranean.
Difficulty: Easy.
Preparation time: 30 minutes.
Cooking time: 60 minutes.