Slice the aubergines lengthwise into 6 thin slices (you do not need the first and last slices). Brush generously with olive oil and sprinkle with salt and pepper to taste.
Heat the grill pan and fry the aubergine in about 8 minutes. Turn the aubergine slices halfway. Place them on a baking tray lined with baking paper.
Slice the figs into wedges, halve the cherry tomatoes and break the mozzarella into pieces. Divide everything evenly over the aubergine. Drizzle with honey and season with salt and pepper.
Bake the aubergines in the middle of the oven for about 10 minutes or until the cheese is completely melted.
In the meanwhile, slice the white part of the leek into thin rings. Scatter over the aubergines.
Not a fan of raw leeks? Finely sliced fresh basil also tastes super!
