Eggplant wash, peel, cut into thin strips. To place them in a bowl, add salt and leave for 20 minutes, then rinse with water, dry with paper towel. Fry both sides in vegetable oil, lay on paper towel to get rid of excess fat.

For the filling: cucumber cut into thin strips, pepper remove seeds and cut into strips. In a bowl, mix the cucumber, peppers, carrots in Korean, add the garlic (through the press) and chopped parsley. In the filling, add mayonnaise, mix well.

On the edge of the fried slices of eggplant to put a bit of filling, fold rolls. Sprinkle with grated cheese and garnish with greens.