Toast the pine nuts in a dry pan until they are nicely toasted
Cut the aubergines lengthwise into cm-thick slices, grill a few minutes on each side in a hot griddle pan
Saute the onion in the olive oil, add the cumin, paprika, chopped tomatoes and balsamic vinegar. Let the sauce boil for a few minutes, add salt and black pepper and the toasted pine nuts. Keep the sauce warm.
Cut the mozzarella into 8 slices
Divide each fillet horizontally, add a slice of mozzarella lengthways to the fillet and wrap with the grilled aubergine slices
Cook the fillets in the oven for about 10 minutes. Pour over the sauce and serve with steamed green vegetables