Trim the aubergine and slice lengthways into thin strips, approximately 4 mm thick.

Brush the aubergine slices with olive oil and season lightly with sea salt.

Heat a pan over high heat until hot. Cook the aubergine slices for 2–3 minutes on each side until softened and lightly charred. Set aside to cool slightly.

In a bowl, combine the goat’s cheese, parmesan, parsley, basil, lemon zest and chopped chilli. Season with cracked black pepper.

Spread the filling over the aubergine slices.

Place a cherry tomato at one end of each slice, then roll tightly.

Finish with a little lemon juice and serve.