eggplant wraps

 Cut the eggplant lengthwise into slices and lightly fry in olive oil.

Cut the tomatoes into rings. Dice the top and bottom rings along with the “barrels” of eggplant and fry in the remaining fat. Salt and pepper. Stir in horseradish and cream cheese.

Fold the plates in pairs crosswise. Put a spoonful of the filling in the middle and put the ends of the plates on top of each other, put under the top circle of the tomato.

Secure everything with a wooden skewer. Grill (3 minutes). Transfer to a platter and serve with tomato salsa.