1. Preheat the oven to 240°C fan.

2. Slice the aubergines lengthways into thin strips and place in a bowl. Generously season both sides with 2 tbsp olive oil and 1⁄4 tsp salt. Place on a parchment lined tray and bake near the top of the oven for 12 mins, until golden-brown. Set aside to cool.

3. Turn the oven down to 200°C.

4. Mix the Spanish-Style Grains with the coconut yogurt, 1 tbsp olive oil, garlic, plenty of black pepper, nutmeg and 1⁄4 tsp salt.

5. Lay 2 aubergine slices next to each other so that they overlap slightly. Top with a generous spoonful of the grains mixture, then roll up tightly and place in a baking dish, seam side down. Continue with the rest of the slices to make 6 rolls. Transfer to the oven for 8 mins or until heated through.

6. Meanwhile, mix together all the ingredients for the salsa.

7. Place the rolls on a plate, then spoon over some of the salsa. Top with fresh chives.

These Spanish-style aubergine rolls are packed with antioxidants to support cell health