Eggplant cut into slices, lightly salt and leave for 15 minutes.

In a pan heat oil, fry the eggplant on both sides until Golden brown. Then place them on a napkin to remove excess oil.

Cut cheese into small pieces, roll the dough in a layer approximately 0.3 cm, cut into pieces with a width of 3-4 cm, 5-6 cm long On each slice of eggplant put a slice of cheese and put it on the test strip, twist rolls, place them on a baking tray covered with baking paper and greased.

Rolls lubricated yolk and sprinkle with sesame seeds.

Preheat the oven to 180C. Bake rolls until Golden brown about 15-20 minutes.