Preheat the oven to 400 degrees F.

Wash the aubergines, pat dry and peel in stripes, keep the stems. Then slit them lengthwise, almost all the way down to the stem.

Generously brush them with olive oil. Season with salt and pepper, and place on an oven tray.

Roast in the preheated oven until tender and lightly browned, about 35 minutes.

Prepare the stuffing while the aubergines are in the oven: heat 2-tablespoons olive oil in a pan over medium heat. Add the onion and sauté until tender and slightly golden. Add the garlic and sauté for 1 minute.

Add the tomato and oregano. Season with salt and pepper. Simmer uncovered for 10 minutes or until all the liquid is absorbed. Remove from heat.

Fill the aubergines equally with the stuffing and place in a baking dish. Drizzle with olive oil.

Bake uncovered for 20-25 minutes at 375 degrees F. Transfer to a serving dish. Garnish with fresh mint and serve.