Zucchini and Eggplant Salad

Wash and peel the eggplant, then cut it into thin slices. Sprinkle them with salt and let them sit for about 20–30 minutes to draw out the bitterness. Then rinse, pat dry and they're ready to cook.

Wash and peel the zucchini. Cut them into thin slices of about the same thickness so they cook evenly.

Lightly brush a ridged grill pan with olive oil or spray it with oil. Grill the zucchini first, then the dried eggplant slices, until soft with golden grill marks on both sides.

In a bowl, mix the skyr, cream cheese, pressed garlic, finely chopped dill and a little salt. Stir until you get a smooth, creamy sauce.

Cut the tomatoes into wedges and the cucumber into thin rounds or half-moons, and arrange them on a plate. Spread a little of the cream on each grilled zucchini and eggplant slice, roll them up and place them on top of the salad.

Drizzle with a little olive oil, sprinkle with coarse sea salt and add more fresh dill if you like. Serve well chilled for the freshest taste.