* 1 eggplant
    * 2 tablespoons olive oil
    * 1-2 tablespoons pesto
    * 100g (4 oz) packet Somerset goat’s cheese with rind


   1st Cut the stem end of the eggplant and discard. Cut the eggplant lengthwise into eight thin slices. Brush both sides with olive oil, then fry for 3-4 minutes on each side until they are soft and begin to turn golden.
   2nd Remove from grill and spread pesto on one side of each slice. Cut the goat cheese into eight wedges and place a slice on each eggplant slice.
   3rd Roll up to enclose the cheese slice and secure with a toothpick. Repeat all of cut glass.
   4th Heat through on the grill for 2-3 minutes, turn it once. Serve immediately.
   5th Not suitable for freezing.

Nutrition information per serving

    * 1990 calories (kcal)
    * Fat 8.0g

This nutrition information is only a guide and is at 2,000 calories per day. For more information about healthy nutrition, please visit the Food Standards Agency website.

Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.