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These rolls are easy to make and are wonderful as part of a selection of canapés or tapas, or arranged on individual plates with some yoghurt and green herb dressing, for a starter.

MAKES 24 OR 48 ROLLS

3 large aubergines

6–8 tbsp olive oil

1 quantity of tapenade

a sprig of flat-leaf parsley, to garnish

Heat the grill.

Cut the stalk ends from the aubergines, then cut the aubergines lengthways into slices about 6mm (¼in) thick. (You will probably get 8–10 slices from each aubergine.)

Brush the slices lightly on both sides with oil and place side by side in a single layer on a grill pan; you may have to do them in batches. Grill for about 5 minutes or until pale brown on top, then turn them over and grill the other side until lightly browned and tender when pierced with a sharp knife. Leave to cool.

To make the rolls, spread one of the aubergine slices quite thinly with tapenade, then roll it up firmly like a Swiss roll. Place seam-side down on a serving plate. Continue in this way until you have done all of them. Serve them whole like this or cut each one in half, which makes them easier to eat if you’re serving them as canapés. Garnish parsley sprigs.

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