When starting to cook this dish, first you need to clean fresh chicken in the freezer for an hour or two. When it slightly hardens it will be convenient to thinly slice them. Meanwhile, cut eggplant thinly lengthwise, sprinkle with salt and leave so for 15 minutes that they released the bitterness. After the specified time, wash them under running water, dry on a towel and fry in the pan, avoiding gold-colored (there will be another roasting).

Sprinkle each reed with spices and chopped garlic.

When chicken is slightly frozen it is easy to cut into thin stripes. We spread them on the eggplant and wrap in rolls.

Fry the rolls on all sides until Golden brown. Then in the pan pour a little water, cover with a lid and a couple of minutes brought to readiness of meat.