This is a lovely thing to do with an aubergine/eggplant. It makes for a nice filling in a bun or on toast or a side dish or starter. All you need is aubergine/eggplant, olive oil, a can of tomatoes, garlic, some spices, non dairy/dairy feta and a bit of milk to loosen it up, fresh mint and parsley, salt and pepper. Here is what you do.

Set your oven to 200C/400F. Slice your aubergine/eggplant into generous 1/4-inch-thick slices and arrange on baking sheets. Brush lightly with olive oil and season well with salt and pepper. Roast for about 10mins and then flip slices and repeat on the second side for another 8 or so minutes until browned on each side. Set aside to cool.

Sauté a bit of garlic, salt, pepper in 2 tbsp olive oil. Add tomatoes. and stir and let simmer, stirring occasionally, while the aubergine/eggplant roasts, cools, and is assembled.

When the sauce is done, taste and add more seasoning, as needed. If you’d like it smoother, you can blend to your desired consistency. This yields likely more sauce than you need depending on how many aubergine/eggplants you are using.

In a bowl of the mini food processor, combine feta and herbs and mix until smooth, adding nondairy/dairy milk if needed to make it smooth. Place about 1 tablespoon at the end of each full-sized slice of cooked eggplant, a little less on small ones, using all of the filling, Roll into a cigar.

Pour about a cup or so of sauce in the bottom of the pan. Place each roll in prepared sauce, seam side down. Brush tops of rolls lightly with olive oil and bake uncovered approximately 30 minutes, until bubbly around the edges and browned on top. Serve as is or with more sauce. Done and done.