Ok, here’s another aubergine recipe. I can’t get enough of these Italian aubergines! I had this starter the other night on the Amalfi Coast, and it was absolutely delicious. I know Italians are big on their involtini (rolls of beef with cheese inside) but I had never tried a vegetarian version. These aubergine rolls have provolone (the local Amalfian cheese) inside, which imparts a lovely smokey flavour. They really couldn’t be easier to make – there’s a bit of frying involved, and then not much else.

I got this recipe from the chef who made the beautiful involtini in the photo. He didn’t speak any English and my Italian’s not great, but I think I got the gist of it!

Serves 4

• 2 aubergines, sliced thinly
• 200 g provolone cheese
• A few fresh basil leaves,shredded
• A small handful of cherry tomatoes

Fry the aubergine in batches until golden. (If you want to be good, you can grill it instead).

Cut small pieces of cheese and fill each slice of aubergine with a roll of cheese and a few shreds of basil. Roll them up like cigars. Place a slice of cherry tomato on top of each roll and then bake in the oven for about 5 minutes until the cheese is oozing out.