Preparation
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.
