THERE is something reassuringly seventies sounding about aubergine rolls.

To me the name conjures up nostalgic images of disco balls, platform shoes and aubergine coloured bathrooms.

On the contrary, these are actually a thoroughly modern affair.

Served as a canapé or antipasti, they are simple to make, great to prepare ahead and your guests will presume you’ve been slaving over them for hours.

You can fill them either with a sliver of parma ham, mozzarella, ricotta and pine nuts or sun dried tomato.

Chargrilled and peeled red pepper or even an anchovy fillet would work too.

They’re just as good on their own as long as you’ve seasoned them well.


Method

1. Slice the aubergines lengthways and thinly. About 5-6mm thick slices should do the trick.

2. Lay out your slices onto the bottom of a baking tray and drizzle over a little olive oil, salt and pepper. Add to a medium oven (about 160 degrees) and cook until they become slightly transparent in the middle. Remove from the oven and allow to cool slightly before scraping them out and rolling them individually. If you feel they need a little more cooking, pop them back in the oven for 10 minutes or until they taste good to eat.

3. Once cooled completely, choose your filling, if any and re roll.
 

• Mary Sweeting is a food and health blogger at threrestoredkitchen.com

You can find her on twitter and instagram @restoredkitchen