Preparations:

1. Preheat oven to 170C. Put baking paper down on 2 baking trays.
2. Trim ends from eggplants and cut lengthwise into ¼ inches slices. Discard any skin. Place slices on baking sheets.
3. In a small bowl, mix lemon juice and olive oil. Brush mixture on eggplant slices on both sides.
4. Bake slices for 20-25 minutes or until slightly golden brown. Let cool.
5. In a different bowl, mix cream cheese, sour cream, tomatoes, garlic, oregano, and pepper together until blended.
6. Spread 1 teaspoon of cream cheese mixture evenly over eggplant slice. Beginning at the smaller end, roll eggplant up.
7. Lay rolls, seam down, on platter and serve!