Grilled aubergine and goat's cheese rolls with crushed cherry tomatoes

Method

1. Preheat the oven to 200C/gas 6.

2. Heat a griddle with 2 tablespoons of olive oil, and fry the aubergine for about 3-4 minutes on both sides, until golden. Leave on one side to cool.

3. Mix the lemon zest and breadcrumbs with two-thirds of the goat's cheese and parsley.

4. Shape the cheese and bread mixture into balls about the size of a small walnut. Wrap each ball in a slice of aubergine. And arrange in a baking dish. Season well and set aside.

5. Heat 75ml of the olive oil in a saucepan. Lightly squash the tomatoes with the back of a fork and add to the pan with the garlic and red onion. Cook for 10 minutes, before mashing with a potato masher. Season to taste.

6. Pour the tomato sauce over the aubergines.

7. Sprinkle with the remaining goat's cheese. Transfer to an oven and bake for 20 minutes - until the goat's cheese topping is lightly coloured.

8. Drizzle over the remaining olive oil and sprinkle with the parsley. Serve straight away with a green salad.

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Ingredients

3 tbsp Olive oil
1 large aubergine, cut into 12 slices, lengthways
1 lemon, grated zest
200g fresh breadcrumbs
300g crumbled Goats cheese
1 tbsp chopped flat-leaf parsley
sea-salt and freshly ground pepper

For the tomatoes

100ml Olive oil
200g ripe cherry tomatoes
2 garlic cloves, chopped
1 red onion, chopped

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