Aubergine rolls with grilled vegetables

Last spring I visited a dear friend in Berlin (my new favourite city btw). In a cute Turkish restaurant in Prenzlauer Berg we had delicious aubergine rolls - my inspiration for developing this pretty and tasty dish.


(makes 2 large rolls)

One aubergine
Half a zucchini
One red pepper
6 large cherry tomatos
1 dl olive oil
2 large flat breds
100 g cream cheese
One garlic clove
1 tablespoon lemon juice
Black pepper


Chop the zucchini, tomatos and red pepper to small cubes and grill in a small oven tray on 2 tablespoons of olive oil in 200 C until they get a nice color.

Salt the aubergine for some minutes to remove bitterness, and cut to very thin slices. Spread the slices on a baking tray and cover with some olive oil (baking brush works here). Grill in 200 C for 2 minutes - careful not to burn them.

While veggies are in the oven, mix cream cheese, finely chopped garlic, and lemon juice. Add black pepper and salt to taste.

Prepare the rolls: add a thin layer of cream cheese on each flat bread. Add grilled vegetables on one side of the bread and roll the whole in a tight roll. Roll aubergines around the bread, and secure by pushing a toothpick through the roll.

Serve while still warm.