Eggplant Rolls with Mozzarella

Cut 8 nice thin slices with a cheese slicer (or a knife) of the aubergine. Sprinkle the slices with salt and leave for 10 minutes.

Cut 8 thin, long slices of the mozzarella.

Dab the salted side of the aubergine dry and brush thinly with tapenade. Place 2 basil leaves and a slice of mozzarella and roll on each slice.

Halve the rolls and put a cocktail stick in each. Place on a plate.

Heat the olive oil in a pan and fry 2 aubergine rolls around brown and done.