Cut the aubergine in half lengthways. Slice each half into long 1 cm slices down the length so that you can roll them up with the filling.

Heat a griddle pan. Lightly grill the aubergine slices with olive oil and garlic, and season with salt and pepper to taste. Grill for about 1 minute a side. When soft and charred on both sides, remove from the pan and set aside. Cover with plastic wrap – this helps them to soften.

For the filling, combine all the ingredients and season well.

Top each grilled aubergine slice with 1 tsp (5 ml) of filling. Spread out the mixture and roll up. Arrange the aubergine rolls on a platter or individual plates and drizzle with Parmesan-infused oil. Garnish with some parsley and lemon zest.

Serve with one of the following: al dente linguine; a tomato and rocket salad; freshly made tomato and basil sauce; or, for a meat option, serve with lamb chops.