Melanzani with Cream Cheese Filling

For the melanzani with cream cheese filling, wash the melanzani and rub dry. Remove the stem end and cut the melanzani into inch-thick slices. Set aside the four end pieces. Salt the slices on both sides and let them soak.

For the filling, dice the melanzani end pieces into small cubes. Wash the tomatoes, remove the seeds and also cut into small cubes. Peel and finely chop the garlic clove.

Heat some olive oil in a pan and sauté the garlic, diced melanzani and tomatoes. Remove from heat and mix with cream cheese and herbs. Season with salt, pepper and a squeeze of lemon juice.

Pat the slices of melanzana dry. Brush with olive oil and grill on a hot grill for about 8 minutes, turning after 4 minutes. Remove slices from grill and place half, spaced apart, on a work surface. Place the remaining slices on top in a cross shape. Place a mound of stuffing in the center of each cross and fold the slices over each other to form a packet. Secure with toothpicks.

Carefully place the melanzani with cream cheese filling on the hot grill and finish frying for about 6 minutes.

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