Recipe from POLPO: A Venetian Cookbook (Of Sorts) by Russell Norman, published by Bloomsbury, £25. Photograph © Jenny Zarins

AUBERGINE & PARMESAN WRAP

Aubergine is such a meaty vegetable (or fruit, to be really pedantic) that it is often useful as an alternative to meat if you are feeling less carnivorous. This wrap requires a little cooking but it is definitely worth the effort.

Heat up a griddle pan and an oven grill. Slice the aubergines lengthways into 5mm sheets. Brush with olive oil, season and place on a hot griddle pan for 2 minutes each side.

Lay the aubergines on an oiled baking tray. Smear onto each slice 1 tablespoon of the tomato sauce, some grated Parmesan, some grated mozzarella and 2 leaves of basil. Lightly grill to melt the cheese, leave for a few moments to cool slightly and then roll up.

These can be served later at room temperature but do not refrigerate well. It’s best to eat them straight away, or while they’re still warm, drizzled with a little olive oil.

For twenty or more wraps:2 long purple aubergines, trimmed Extra virgin olive oil Flaky sea salt and black pepper 150ml basic tomato sauce 1 large handful of grated Parmesan 1 large handful of grated mozzarella – the cheap, hard kind 1 handful of basil leaves