Eggplant cut into small cubes, heat the pan and pour some oil. I used olive, I think it goes well with the eggplant. Put the cubes to stew on a small fire and cover with a lid for 20 minutes (stir every 5-7 minutes). While our blue cooked, finely chop the onion, garlic and mushrooms into cubes (better mushrooms not cut very finely, so we keep their meatiness). Add to the eggplant and simmer for another 10 minutes. As well as salt, pepper, and so on. You can add herbs, tomato (here, in General, there are a lot of options).

After we got our extinguished a lot, put it in a bowl to cool. Prepare rice leaves (while our stuffing is resting). Put (one!) the leaves in water (room temperature) and let them soften (just a minute).

Put a leaf (it will be very soft, so do everything very carefully) on a towel, went to excess moisture. So our leaf is ready. In the middle of the leaf, put 2 tablespoons of filling and close the sides. Folded like paper, I recommend to get a "double wrapper" on the top and bottom Agrola - this will help when frying.

Here are our Agroli, straight rolls:)

So, "stick", we our Agolikov, heat the pan and fry on both sides... Here all you need to do quickly and accurately because the leaves are very thin and can tear. The problem would be so simple if our Agroli fried in deep oil as is traditionally necessary to do, but my goal is to reduce to a minimum the fat. Therefore, I use spray oil to "Pump".

The end result surprised me - Agroli turned out very tender and juicy! Bon appetit!