Preheat the oven to 400°F.

Wash the aubergines, pat them dry, and peel them in stripes while keeping the stems intact.

Make a lengthwise slit in each eggplant, cutting almost all the way through to the stem without separating the halves.

Generously brush the eggplants with olive oil, then season with salt and pepper. Arrange them on a baking tray.

Roast in the preheated oven for about 35 minutes, or until the eggplants are tender and lightly browned.

Pepare the stuffing while the aubergines are roasting. Heat 2 tablespoons of olive oil in a pan over medium heat. Add the onion and sauté until tender and lightly golden. Add the garlic and cook for 1 minute until fragrant.

Stir in the tomato and oregano, then season with salt and pepper. Simmer uncovered for about 10 minutes, or until the excess liquid has evaporated and the mixture has thickened. Remove from heat and set aside.

Fill the aubergines evenly with the prepared stuffing and arrange them in a baking dish. Drizzle with olive oil.

Bake uncovered at 375°F for 20–25 minutes, or until the eggplants are tender and the filling is heated through. Transfer to a serving dish, garnish with fresh mint, and serve.