As always, I will show the easiest option, and in the process talk about the options. Let's start with the dough (the same one that I have not once helped and loved by many cooks). So the Oil will mix with water and boil (if you wish, add salt to taste). Boil, removed from heat and immediately brew the flour that you previously posted a slide in a deep bowl. Good mix, first with spoon, then gameseven hands, CAUTION - HOT! Covered with a cloth, let cool. Once again I want to note that 400 ml of liquid and 400 grams of flour, measuring cups, not one and the same volume. This is about 2 cups of liquid for 3 cups of flour. This is very important!!! Make a mistake with the proportions you, and will scold me)))

The dough for a long time do not need to interfere, it quickly seizes, it turns out elastic and soft.

While the dough cools, make eggplant. I completely cleaned from the skin, don't like it when it stretches when eating. Cut along on the plate, about 1 cm thick. Sprinkle with salt and leave for 10 minutes just to lie down, to give juice.

Then each layer, pre-dipped in egg, fry in vegetable oil on both sides.

Ready eggplant spread between two tissues, they should get rid of the excess oil.

Then everything is simple. Finely chop greens, mix with garlic, pepper, salt and any spices to taste. Tomatoes cut into round slices. This is the filling for the rolls of eggplant. Here you can use any filling of your taste, it could be walnuts, cheese, Bulgarian pepper, you can add chili, etc. Turn the rolls of eggplant, see photos.

Divide the dough into that number of parts number of rolls. Roll out into a thin cake (with flour). The cake grease with butter (oil pre-melt) and on both sides wrap the edges to the center of the pellet (see photo).

Roulade of eggplant wrapped in batter.

Put the "Baklajany" on a baking tray, covered with baking paper and sent in a preheated 200 degree oven for 15-20 minutes. Can pre-lubricate "baklajany" egg, sprinkle with sesame seeds.

Bon appetit!!!!