Grilled aubergine rolls with mozzarella, mint and red pepper

Cut each aubergine lengthwise into 8 slices of 1/2 cm wide. Drizzle the slices with the oil and some salt.

Heat the grill pan. Grill the slices in parts for 6 minutes per part. Turn halfway. Allow to cool slightly on a scale.

Cut each loaf of roll mozzarella into 8 equal pieces. Remove the leaves from the sprigs of mint. Cut the stalk of the red pepper.

Halve the pepper in the length, remove the seeds with a sharp knife and cut the flesh very finely.

Place a piece of mozzarella on each slice of eggplant, 2 leaves of fresh mint and some red pepper. Roll up, fasten with a skewer and serve.