To start, cook the rice. I used the rice varieties Basmati Mix. Pour the mixture into the pan with water in the ratio 1:2 and bring to a boil. Then tightly cover the pan with a lid and simmer for 15 minutes, until the rice absorbs all the water. Remove from heat and leave the lid on for 5-10min. To preserve nutrients do not rinse the rice after cooking

On plastic wrap spread grape leaves. I used pickled leaves. Decompose the overlapping and multiple layers for reliability.

On sheets spread the stuffing. Stuffing can take any, I have a Turkey. It is first seasoned with salt, pepper, as desired put in the minced meat chopped onion (if you are scrolled onions together with mince).

Next, prepare the eggplant. It can be baked or boiled until tender. I have already shown in one of the recipes that I always cook eggplant in the microwave - it turns quickly and juicy and tasty and a lot of dishes not being used. So, eggplant pinned with a fork (or knife) in two or three places. Put on a plate (no cover) and put it in the microwave. Time 4 to 7 minutes. For this small eggplant-it took me 5 minutes. (Power micro I have 750 WATTS standard, in my opinion).

After five minutes, the eggplant is ready to eat. When pressed on the ready fruit it bland, but not so "in a mess". Cut it lengthwise, season with salt and olive (vegetable) oil. It is already possible to eat (very tasty).

But we eat eggplant at once will not, and put it on the meat.

On top of the eggplant spread the rice.

With film wrap roll, good clutching his hands to the inside of the roll was free of voids. Film NO longer need.

The roulade was wrapped and put it on the oiled foil. Wrap loaf in foil, tight "kuparinen" and put it in a preheated oven (200 degrees) 30-40 minutes. It all depends on what meat you use for the chicken is enough for 30 minutes for pork - 40. Not only desiccate the roll. Take out the loaf and give it to cool completely in the foil.

Remove the foil and cut. Very satisfying work. The leaves gave a piquant acidity, ground meat and rice filling and eggplant - crunchy. Here's an interesting loaf turned out!