Vital Veg, organic farm, aubergine

Aubergine rolls with goat's cheese, dates and bacon

1 aubergine, very thinly sliced
3 tbsp olive oil
A pinch of salt
4 rashers of unsmoked bacon – around 75g
3 medium-size soft dates, pitted
100g creamy goat's cheese

Makes 8-10

Preheat the oven to 200C/400F/gas mark 6. Put the aubergine slices on a parchment-lined baking tray, brush with the oil and season with salt. Bake for about 15 minutes, until tender.

Fry the bacon until crispy, then cut into smaller pieces. Mash the dates and goat's cheese together in a bowl, then mix the bacon through.

Place a generous tbsp of filling on the end of each aubergine slice, then tightly roll each slice up, securing with a cocktail stick if need be. Serve immediately.