Aubergine and goat's cheese rolls

Cut off the stalk end of the aubergine and discard. Cut the aubergine lengthways into eight thin slices. Brush both sides with the olive oil, then cook for 3-4 mins on each side until they have softened and start to turn golden.

Remove from grill and spread pesto over one side of each slice. Cut the goat's cheese into eight wedges and place one piece on each slice of aubergine.

Roll up the slices to enclose the cheese and secure with a cocktail stick. Repeat with all the slices.

Heat through on the barbecue for 2-3 mins, turning once. Serve immediately.

Not suitable for freezing.