Heat a Griddle Pan – no oil though

Slice your Aubergines into 5mm slices – longways

(Note – this is not much like the Locatelli recipe – I tried the blanched Aubergine and it didn’t work so well)

Griddle each piece so that it has charred lines across it – you are looking to get rid of the moisture in the Aubergine so that they are not like paper and too-cooked, but neither are they too moist (this is a bit of a pain but ultimately very easy – takes around 15 mins)

(Am sure dry frying with this would work in a normal frying pan? Or grilling I guess?)

Whilst griddling – heat a pan and add your Onion, finely chopped

When starting to brown slightly, add your Pine Nuts, Sultanas and Garlic and give the whole thing a minute or so

Take off the heat and add your Breadcrumbs, a bit of extra Olive Oil and your herbs

Now – roll up each slice of Aubergine with some of the Breadcrumb Mixture. Roll each piece up and (gently) stab 3 or 4 onto a kebab stick before putting each on a baking tray lined with greaseproof paper (you could just wedge them next to each other on the baking sheet if you don’t have kebab sticks or skewers; cocktail sticks might work for mini ones?!)

Cover all of your rolled up Aubergine with some extra Breadcrumbs; drizzle with Olive Oil and bake in the oven for around 10 or 15 minutes.

Squeeze a little Lemon over this before serving… We ate this with Fried Butter Beans and more Cos and Courgette Salad!

(When I read the original recipe for this, I thought it sounded like a massive hassle all round – but actually, is surprisingly easy once you have done it once!)