Prepare the aubergines and cut into thin slices. Leave in salted water for about one hour.

In the meanwhile prepare the sauce. Pour half the oil into a frying pan and sauté the onion.

Pour in the tomato juice, season with salt, pepper and paprika. Boil until the sauce is reduced by half.

Remove the aubergines from the water, dry on kitchen paper and then brush them over with the rest of the oil. Salt lightly and grill for 10 minutes on each side in a pre-heated oven.

Heap a little grated cheese at the centre of each slice, roll and fixed in place with a toothpick. Place in a pyrex dish and pour the primitive tomato sauce over them.

Bake until all the liquid is absorbed. A tasty summer dish that is quick and easy to prepare. An exclusive privilege of Mediterranean peoples.

It can be served as the first course at a dinner party or as the main course for supper, accompanied by a refreshing white wine.

A richly flavoured dish that requires a wine such as Palyes Ai Lia or a fresh rosé: Amyntaio, Avantis.