Aubergine wraps with prosciutto and mozzarella

Slice the aubergines lengthwise into ½ cm-thick pieces, then brush them with olive oil.

Heat a griddle pan. When it’s hot, griddle the aubergine slices on each side, for about 3-5 minutes, until soft and char-marked. Season with salt and pepper and set aside.

Dry-toast the pine nuts in a frying pan.

In a food processor whizz the nuts, sundried tomatoes, garlic, 1 tsp olive oil, and most of the basil leaves. You should get a coarse paste. Season to taste.

Spread some paste on each aubergine slice then lay a slice of prosciutto on top.

Tear the mozzarella into bite-sized pieces, then place a piece at one end of each strip together with a basil leaf. Roll them up. (you can secure them with a tooth pick, if you like).