The eggplant I cooked in the microwave always and fast and turns out juicy and not oil soaked. Small eggplant pinned with a fork or knife in two or three places and put in the microwave for 4 minutes. I have a capacity of 750, a small eggplant 4 minutes to be ready, if the eggplant is bigger, it needs 5-6 minutes.

Prepared eggplant cut into cubes. Tomatoes we scald with boiling water, remove the rind (you can not withdraw - as you like. I always remove), cut into small cubes. Mix the minced meat (I have pork and beef, can be any) with buckwheat cereal (my cereal from TM Mistral), eggplant, tomato, egg, chopped onion, season with salt and pepper. If desired, add the greens.

Here's a "fancy", summer version of stuffing, it turns out.

Bacon lay crossing each other, formed from minced meat cutlet and wrap in bacon. One "croissant with" I sprinkled black sesame seeds - just for beauty. (If you don't have bacon, just form patties, brush top brush with vegetable oil and roast in the oven - too delicious to be).

Bake in a preheated 180 degree oven for 25-30 minutes (depends on your oven)

Serve. Great in hot or cold.

Instead of buckwheat flakes, you can add boiled millet is VERY tasty it turns out. Then I made the roulade with the same stuffing, but instead of buckwheat flakes - boiled millet. Bon appétit!