Eating In

Take one large aubergine and slice it very thinly lengthways (as thin as a pound coin). Brush with olive oil and place on a hot ridged griddle or plain frying pan and cook until brown on both sides. Allow to cool and spread with goat’s cheese (or any other cheese). Season with lots of salt and pepper (maybe a splash of Tabasco) and roll up, securing with a cocktail stick if necessary.