Fill a bowl with very cold water and leave them to soak for about twenty minutes.

Meanwhile, prepare the filling.

Cut the tomatoes into cubes and keep them aside.

In a bowl, grate the cheese, walnuts, garlic (peeled and cored, obviously) and cloves. Add the mayonnaise and mix the ingredients well together to make the mixture uniform.

Drain the aubergines and dry them VERY WELL, sprinkle them with salt.

Break the eggs into a small bowl, then beat them lightly with the tines of a fork.

Pour the flour onto a flat plate, then dip the aubergine “tongues” first in the flour and then in the eggs to coat them well.

In a non-stick pan, bring the oil to smoking point, then immerse the aubergines, a few at a time and brown them well on both sides over medium heat. a>

Pick them up with food tongs, pat them dry and place them on a pastry board covered with baking paper.

Now start stuffing them with a spoonful of filling, one or two diced tomatoes and a sprig of parsley. Roll them up and if desired, secure them with a toothpick. Continue in this way until all the ingredients are used up.

Now enjoy them… they are wonderful!