EGGPLANT APPETIZERS

2 Small Eggplant
3 tbsp flavoured olive oil. such as chilli or basil
salt and freshly ground black pepper
1 quantity hummus
1 tbsp fresh corinader leaves

Preheat the grill to high. Trim the stalks from the eggplant and slice lengthways into about 6 slices 1cm thick. Brush liberally with oil and grill until golden. Turn, brush again with oil, season with salt and pepper and grill until golden tender.

Spread the eggplant slices with the hummus. Roll up and secure with cocktail sticks. arrange on a colourful plate and scatter with coriander leaves.

Green or red pesto can be substituted for the hummus.