Aubergine & Parmesan Wrap – a wonderful tapas/mezze – Jen Smith

These little mouthfuls of delight are one of my favourite items for a tapas or mezze and although they take a little bit of work, they are certainly worth the effort and when offered warm drizzled with a little extra olive oil, I can assure they don’t last long. I think I have already mentioned that aubergines are one of my favourite vegetables and in season there is nothing more satisfying that going out into the garden and picking them. I use my own made-made sauce in this recipe, but any good quality Italian tomato sauce will do the trick. This recipe will make 20 or so wraps.

Aubergine Parmesan Wrap

2 long purple aubergines, trimmed

Extra virgin olive oil

Flaky sea salt and freshly ground black pepper

150ml tomato sauce

1 large handful of grated Parmesan

1 large handful grated Mozzarella (the hard kind)

1 handful basil leaves

Heat up a griddle pan and an oven grill. Slice the aubergines lengthways into 5mm sheets. Brush with olive oil, season and place on the hot griddle pan for 2 minutes each side.

Lay the aubergines on an oiled baking tray. Smear onto each slice 1 tablespoon of the tomato sauce, some grated Parmesan cheese, some grated mozzarella and 2 leaves of basil. Lightly grill to melt the cheese, leave for a few moments to cool slightly then roll up.

Serve while warm with a drizzle of olive oil.