Ingredients

• 2 banana shallots
• roughly chopped
• olive oil
• for frying
• 250g/9oz mixed mushrooms
• cleaned and finely chopped
• 60ml/2fl oz double cream
• 1 aubergine
• sliced lengthways about 3mm thick
• 100g/3½oz blue cheese
• 6 plum tomatoes
• 3 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 2 garlic cloves
• finely chopped
• pinch chilli flakes
• 1 tsp tomato purée
• 1 bunch coriander
• roughly chopped
• salt and freshly ground pepper

Directions

• Sweat one shallot in a little olive oil
• then add the mushrooms and season. Fry for a few minutes until the moisture is released from the mushrooms. Add the cream and simmer until thickened.
• Dry fry the aubergine slices over a medium heat until soft and charred.
• Preheat the grill to it's highest setting.
• Place a little of the mushroom mix on aubergine slices and roll up as cannelloni. Put in an ovenproof dish
• cover with blue cheese and place under a hot grill until melted.
• Bring a pan of water to the boil and carefully drop in the tomatoes. Remove after 30 seconds
• or when the skin peels
• and place in a bowl of iced water. When cool
• remove the skin
• scoop out the pips and chop the flesh.
• In a small saucepan
• simmer the vinegar
• sugar
• garlic and remaining shallot. Add a little salt and chilli to taste. When cooked and syrupy
• add the tomato purée and fresh tomatoes. Simmer for a few minutes then add the coriander.
• To serve
• place the aubergine cannelloni between two plates and dress with the tomato sauce.