Brush the vegetables with olive oil and season. Heat a pan/griddle and cook them carefully until golden on both sides, making sure their shape remains intact. Allow to cool.
Lay out the aubergine slices on a clean surface. Place a courgette slice on top of each one. Place a lettuce leaf and a little goat cheese on the edge of each and roll it. Keep in the fridge.
Place the vinegar, honey and thyme in a small pot and simmer over low heat until it reduces to half its volume. Allow to cool.
Serve the rolls over the thick sauce, sprinkled with pomegranate and chopped fig and garnish with a slice of de-seeded tomato.
8 thin slices courgette, sliced lengthways
8 thin slices aubergine, sliced lengthways
8 tsps soft goat cheese, crumbled with a fork
8 small lettuce leaves
4 tbsps olive oil
2 tbsps pomegranate seeds
2 large dried figs, chopped
Honey balsamic glaze:
1 cup balsamic vinegar
½ cup honey
1 sprig fresh thyme