Grilled aubergine rolled with slices of cured Wagyu beef makes an impressive-looking starter but is super-simple to make. They’re delicious warm or cold.
2 aubergines, cut into 1cm-thick slices
6–8 tbsp olive oil, plus extra for griddling
100g (20–24 slices) cured Wagyu, thinly sliced
80g sun-dried tomatoes, drained and roughly chopped
24–32 basil leaves
1. Brush both sides of the aubergine slices with the olive oil.
2. Add a little olive oil to a griddle pan on a high heat. Once the oil starts to smoke, cook the aubergine slices for a few minutes on each side.
3. Arrange the aubergine slices on a tray and top with two slices of Wagyu, a few sun-dried tomato pieces and a few basil leaves. Season with salt and pepper, and then roll up each aubergine slice and its contents, securing it with a toothpick or cocktail stick. Serve warm or cold.
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