Eggplant rolls

1. Wash the eggplant well. Cut into strips 0.5 cm thick maximum.

2. Putting the strips on a paper towel and sprinkling them with salt, let them lie down for 10 minutes.

3. Then coat each strip with vegetable oil (it is best to use a culinary brush).

Having smeared eggplants in advance, they will not absorb less oil during frying than usual.

4. Fry eggplant in a dry, well-heated skillet.

5. Wipe the finished strips with a paper towel.

6. Grind the garlic in a garlic press + salt.

If there is no garlic press, then rub it with a knife on the board

7. Chop the greens (you can finely chop with a knife, or use a blender).

8. Combine the garlic and herbs into a paste, then add the cottage cheese, salt and pepper. You should get a homogeneous curd mass.

9. Add to the curd mass (step 8) grated on a fine grater.

10. Put the finished curd mass on each slice of the cooled eggplant (step 9).

12. Fasten the wrapped rolls with a toothpick.