Cut the eggplants lengthwise and season them with pepper, salt and the Provençal herbs.
Pour half of the oil into an oven dish and place the eggplants with the cut surface in the oil.
Cook for 35 minutes in the oven preheated to 160 °. Prepare 4 pieces of aluminum foil and coat them with the rest of the oil. Arrange 2 half eggplants on each foil and distribute the Elvea Cubetti.
Carefully close the papillottes and put them in the oven for another 10 minutes.
Arrange the contents of the papillottes on the plates and finish with the fresh herbs.
Tip: Replace the Provençal herbs with freshly chopped garden herbs or capers.