AUBERGINE ROLLS WITH GOAT’S CHEESE

TAKES 35 MINS PLUS CHILLING SERVES 10

3 aubergines, cut lengthwise into 5mm slices Olive oil, for brushing 250g soft goat’s cheese, whipped 1 bunch dill, finely chopped 1 bunch coriander, chopped 40g blanched or flaked almonds, roughly chopped 2 large garlic cloves, crushed ½tsp cumin

½tsp cayenne pepper 100g Greekstyle yogurt 150g pomegranate seeds

1 Heat a griddle pan over a medium heat and line a baking tray with kitchen paper.

2 Brush each aubergine slice with oil on both sides, then griddle until lightly charred, around 3 mins each side, and drain on kitchen paper. Cool to room temperature.

3 Combine the cheese with the dill, coriander, nuts, garlic, cumin and cayenne, and season with salt and pepper.

4 Place 1 heaped tbsp of the cheese mixture along the lower, wider end of each aubergine slice and roll up. Arrange on a serving platter and chill for at least 30 mins before serving to hold their shape.

5 Meanwhile, whisk the yogurt with a little water, then drizzle generously over the rolls. Sprinkle over pomegranate seeds.

IF YOU’RE NOT A FAN OF GOAT’S CHEESE, RICOTTA OR F ETA WOULD WORK WELL TOO