Grilled courgette and aubergine rolls with cream cheese

Remove the crowns of the aubergine and zucchini. Cut or scrape longitudinally 1 cm thick slices of both. Sprinkle the flesh with salt and let it soak for 10 minutes.

Stir in the pressed garlic clove through the olive oil.

Dip the zucchini and eggplant slices dry with kitchen paper. Brush them on one side with half of the garlic olive oil.

Heat a grill pan. Gril the slices 2 minutes with the oil side to the bottom in the grill pan or possibly under a hot oven grill. Place the slices next to each other on kitchen paper.

Spread the cream cheese over the grilled side and form rolls of it. Stick them with cocktail sticks. Brush them with the rest of the oil and grill them in the hot grill pan or under a hot oven grill.