The first thing to do is to cut the eggplant into long strips. And soak it in salt water for 15-20 minutes.(sorry that the photo is not from the beginning of the process, the assistant got distracted and I forgot). While the eggplant should start to bash the fillet. If too thick, then just cut, unfold and slightly repel. holes should not be. Lay fillet a little "overlap" and rap with a hammer to...combine Salt, pepper, spices, RUB evenly over fillets. Onion cut into half rings and slightly fry in Rast. oil.

On the chicken put the onion. Spread so that the far edge of the fillet to fill with stuffing. And sides is also slightly receded.

Then tomato. (tomatoes blanched to remove skin, cut arbitrarily). Then chopped the greens.

Remove eggplant from salt water, rinse in tap water and slightly fry in Rast. oil. To put on top of the greens with the oil in which the roasted eggplant.

Then sprinkle with grated cheese. (I had a piece of Russian cheese). And begin to twist the roll.

Then wrap in foil. top good close up. And then the sides. And put in the pan in the hot oven for 50 minutes at a temperature of 180-200град. In a pan pour a little water. (you can make the workpiece in good in foil to put in the freezer. And then just take out and put in the oven, but not less than one hour)

Then take the loaf out of the oven, open the top. Beautiful spread mayonnaise and again in the oven for 15 minutes.