Stuffed aubergine rolls

Method

1. Slice the aubergines lengthways into thin strips. Place in a colander, sprinkle with the sea salt and set aside for 2 hours.
2. Preheat the oven to 180°C/fan160°C/gas 4. Rub a mixing bowl with the cut side of the garlic, then discard. Add the meat, breadcrumbs, cheese, eggs, parsley, a pinch of salt and some freshly ground black pepper. Stir well to combine.
3. Pat the aubergine slices dry with kitchen paper and lay them out on a board. Make small balls of the meat mixture, place 1 in the centre of each aubergine slice and roll up.
4. Lay the rolls in a large, oiled baking dish, drizzle with more oil and bake for 30 minutes. Serve immediately.