Slice the brinjals very thinly, length ways.

Heat a saucepan/frying pan, when the pan is hot add some sunflower oil, and grill the brinjals, 2 minutes on each side. Ensure not to overcook the brinjal. It needs to be cooked through so that you are able to roll it.

Place each cooked piece of brinjal in a shallow dish and drizzle with balsamic vinegar, allow to soak while continuing to grill remaining brinjals.

Cut haloumi fingers in half, so the pieces are approximately 5cm x 1cm.

Grill the haloumi

Place a piece of brinjal flat on a chopping board, on top of that place a piece of rocket, without the stem, and then a piece of grilled haloumi.

Roll up the brinjal, rocket and haloumi lengthways, and place back in the shallow dish with balsamic vinegar, adding more balsamic vinegar on top.

Serve drizzled with a little basil oil and lemon juice with a few extra lemon wedges on the side.