Roasted tomato goat cheese aubergine rolls

I am having a Mediterranean food moment right now and aubergine is( definitely on my weekly shopping list. These little rolls are fairly easy to execute and super versatile. These little gems are perfect as an appetizer, side dish or even lukewarm on top of a mixed green salad if you're looking for a light summer dinner. Perfect for our current sweltering hot weather.

Ingredients

• 1 aubergine, sliced 1/4 inch lengthwise
• 6 Roma tomatoes, halved and seeded
• 1 chèvre (goat cheese) log, cut into 1/2 inch slices
• Herbes de Provence
• 3 tbsp fresh basil, slivered
• Salt, pepper
• Olive oil

Instructions

1. Preheat oven to 300F
2. Place the tomatoes skin side down on a cookie sheet, drizzle with 1-2 tbsp olive oil, season with salt, pepper and herbes de 1. Provence. Put in oven for 20-25 minutes or until the skin is slightly golden brown and set aside to cool.
3. Meanwhile, season the aubergine slices with salt, and pepper and drizzle with a 3-4 tbsp olive oil
4. Move the slices around making sure they don't stick to the grill. After 5-10 minutes, when one side starts getting charred grill marks, flip them. Cook for another 2-3 minutes and reserve on a plate to cool.
5. On a wooden board, take a slice of aubergine and in the middle, place a slice of cheese, a sprinkle of herbes de Provence and a half tomato. Roll up the aubergine and stick a toothpick in to keep it together. Repeat until there are no more aubergines.
6. Place the rolls on a slightly oiled cookie sheet. Drizzle with 2 tbsp olive oil and put under the oven grill until the cheese melts, roughly 5-7 minutes
7. Top with basil and serve hot or lukewarm