Honey Glazed Aubergine & Bresaola Rolls

I don’t normally pay attention to the things I read on Facebook. I mean, not the things my friends write (I read all of this, I promise!!) but not the spam-like things.

But last week something really hit me.

“It's a terrible thing, I think, in life to wait until you're ready. I have this feeling now that actually no one is ever ready to do anything. There's almost no such thing as ready. There's only now. And you may as well do it now. I mean, I say that confidently as if I'm about to go bungee jumping or something--I'm not. I'm not a crazed risk taker. But I do think that, generally speaking, now is as good a time as any.”

It was astonishing to read my own thoughts. As if somebody would have picked them from my mind and put them into written words. Somebody called Hugh Laurie.

Because this is exactly how I see life. Right now is the moment to start that new project, to be grateful, to call an old friend, to get rid of your fears, to laugh out loud, to say I love you a hundred times, to feel blessed for what you already have, to be you, to stop avoiding the mirror, to apologise, to yes-why-not have another piece of chocolate, to hug harder, to kiss longer. Today seems just the right day to be alive. Who knows, tomorrow may not come.

Hello life, I am ready.

WHAT DO YOU NEED

2 Aubergines
2 Courgettes
150gr Bresaola
50gr Parmesan Shavings
3tbsp Honey
A Bunch of Fresh Basil
Extra Virgin Olive Oil
Salt & pepper to taste

WHAT DO YOU DO

Preheat the oven to 200C.

Wash the aubergines and courgettes and slice them lengthwise. Arrange them in a oven tray lined with greaseproof paper and pour some olive oil over the slices. Then pour some honey just over the aubergine slices. Tip: you can do this with the help of a cooking brush. Finally sprinkle some salt and pepper over.

Bake for 15/20 minutes or until the slices are tender and golden. 

Put one slice of bresaola on top of every aubergine slice. Then put a slice of courgette and finally add some parmesan shavings. 

Roll them up carefully and hold the rolls up with a wooden skewer.

Decorate with a leave of fresh basil and serve immediately.