snacks and sides | Makes 12

1. Slice the aubergines lengthways into 5mm-thick pieces, trimming the skin from the outer pieces to give you flat finishes on both sides, then brush them with the olive oil.
2. Heat a griddle pan over a high heat and, once hot, griddle the aubergine slices for 3 minutes on each side, until char-marked and tender. Set aside.
3. In a food processor, blitz the sundried tomatoes, basil leaves, pine nuts, anchovies and extra virgin olive oil until you have a spreadable paste. Season with freshly ground black pepper and pulse again to combine.
4. Lay a slice of parma on top of each aubergine strip, tearing off the excess to use again, and spread on a little sundried tomato paste. Take a piece of mozzarella and basil leaf, place it at one end of the strip, then roll up and secure with a tooth pick. Serve immediately.


Recipe Joss Herd
Photo Jonathan Gregson

from Issue 50


? 3 long aubergines (straight ones will work best)
? 2 tbsp olive oil
? 6 sundried tomatoes in oil
? 15g basil leaves, plus an extra handful to serve
? 50g pine nuts, toasted
? 3 anchovy fillets in oil
? 1 tbsp extra virgin olive oil
? 10 parma ham slices
? 2 x 125g balls of mozzarella, torn into bite-sized pieces

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