Prepare the filling. Wash and peel carrots. Then grate it on a fine grater.

Shelled walnuts finely chop and grind in a blender. Add all carrots, dressed with mayonnaise (or yogurt with seasonings for Boll pronounced taste), pepper and set aside.

Eggplant my, Resham into thin slices with a thickness of about half centimeter. Fry both sides on medium heat until Golden brown. Watch not to overcook it - otherwise it will become lamkisil and rolls will not work. Putting everything on a separate plate and allow to drain excess oil.

Now take each fried slice of eggplant and put on him the filling layer about half a centimeter, a collapsible roll and put on a plate, seam side down in order not turned. doing this with the remaining pieces. Can eat immediately, but better to give infusions in the refrigerator so that all the products are soaked in a taste of each other