Aubergine roulade

Filled with danish blue cheese and figs on sun-dried tomato pesto with cucumber olive and cherry tomato salad

Slice the Aubergine using a Born V slicer mandolin or meat slicer about 1mm thick
Using a griddle pan or flame grill mark the aubergine without oil to cook the slices. Don’t turn them until the grill marks start to show.
Once they are cooked remove them and place them in the imagination herb dressing to marinate for 30min.
Remove them from the dressing drain off the excess oil and place flat on a chopping board.
Slice the figs in 8 slices and place two slices per aubergine with a small wedge slice of blue cheese per Aubergine with a 5ml piping of cream cheese in each before rolling up the Aubergine into roulades.
Quarter the cherry tomatoes and dice the cucumber as well as seed and dice the olives.
Blend the sunblushed tomatoes into a pesto ready for use.
To assemble baste a tablespoon of tomato pesto onto the plate.
Place three roulades onto the pesto down the center of the plate and place the tomato cucumber and olive salsa down the center of the roulades.
To finish drizzle with extra virgin olive oil an a few drops of balsamic reduction