Ingredients (serves 4)

2 aubergines

Oil for gridding

Salt and pepper

Juice 1 lemon

Filling - 350 buffalo mozzarella

1 tsp chilli flakes

75g finely grated Italian veggie hard cheese, grated

Pesto – bunch basil leaves

Tbs pine nuts

125g Italian veggie hard cheese - grated

175ml extra virgin olive oil

12 sun blush tomatoes

1 clove garlic

50ml double cream


1. Cut the top and bottom off the aubergines and slice lengthways about the width of a pound coin.

2. Season well and brush each side with olive oil. Let them sit for about 5 mins then griddle on a very hot griddle pan until charred on each side.

3. For the pesto – in a processor, blend the nuts, garlic and toms, then add the basil, cheese and oil. Check for any seasoning, then add the cream.

4. To serve – lay out the slices of aubergine, sprinkle on grated cheese, then mozzarella, then chilli.

5. Secure with a cocktail stick, drizzle with a little more oil and bake at 180 c for about 5 mins to just warm through.

6. Use 2 or 3 rolls per serving, squeeze over some lemon juice and top with the creamy red pesto (this can be cold or warmed gently in a pan).