Egg plant rolls

Cut the eggplants lengthwise into slices that are 0.1-0.2” thick. Add salt and leave for 30 minutes. Then rinse in cold water.

Finely cut the tomatoes.

Grate the carrot on a small grater.

Sauté the carrot in vegetable oil.

Add tomatoes, salt and slightly sauté. Cool.

Cut the ham into small stripes.

Saute the eggplants in vegetable oil until they are a golden color. Then place them on a paper towel and blot to remove excess fat.

Place a little bit of stuffing and ham strips on eggplants.

Form a roll.

Fasten with a skewer.