Method

Bring 1.5-2 litres of well-salted water to a rolling boil.
Cut aubergine long-ways into fine (but not too thin) slices, approx. 5-6mm thick (it's more important that it's evenly sliced). You should get 10, maybe 12 slices.

Put half the aubergine slices into the boiling water, keeping the water on the boil, for 1-2 minutes only. Remove from water and plunge into cold water, then spread out flat onto a tea towel or paper towels and pat dry. Leave to air-dry for 5 minutes or so. Finish water-cooking remainder of aubergine slices.

Divide cheese among slices, place on the bottom third of each slice. Carefully roll up and secure with toothpicks (the longer Japanese toothpicks are ideal for this). Place in a shallow container or plate, grind over salt and pepper, drizzle with olive oil, and sprinkle chopped tomato on top.

Leave for several hours for the flavours to meld together. Serve at room temperature as part of an antipasti plate.

These aubergine slices will keep covered in the fridge for 24 hours, then stood to room temperature before serving.