All the greens finely chop. Crush the garlic with a knife, cut onion into small dice. Add lemon juice and soy sauce. Stir and leave to marinate for 15-20 minutes.

Meanwhile, cut eggplant into length with a thickness of 0.5 cm and fry in vegetable oil on both sides until cooked.

Ready eggplant spread on paper towels to glass the excess oil. It is still warm, sprinkle the eggplant with salt and hot sauce. RUB the spices with a spoon. On each layer of eggplant to put pickled greens and wring the eggplant roulade. Sprinkle on top of rolls remains green.