These aubergine wraps make perfect finger food, served hot as a teatime snack or cold for picnics. Children can help with the olive oil brushing, crumbling the feta and rolling up the wraps (from age 6+ with an adult).

Preparation time 15min Cooking time 5min plus 10min Serves 4-6 as a snack or picnic

4 aubergines (each one makes about 5 wraps)
1tbsp extra virgin olive oil
1 block of feta cheese
6 sundried tomatoes in olive oil, drained and sliced into
4 strips
Sea salt, fresh black pepper

Wash the aubergines and slice lengthways into 6 or 7 thin strips; discard the outer strips. Brush both sides of the slices with olive oil and place under a hot grill for 2-3min each side until they start to brown at the edges.

Preheat the oven to 200C/400F/gas 7. Leave the slices to cool slightly. Crumble the feta cheese and place a strip of sundried tomato and some feta cheese at one end of the aubergine slice, roll up and place on a baking tray in the oven for 10min to heat. The wraps work well if you don’t overfill them.

Serve hot or cold on their own, or with a lovely homemade tomato sauce for dipping.

(www.splatcooking.net)

Times Recommends

• How to season a wok
• Chicago Rib Shack hits back at its critics
• Gordon Ramsay: Indian barbecue