Eggplant wash, peel, cut into half rings. Put in the steamer until cooked, at the end add salt, season with ground pepper, add the yogurt and chopped parsley. The stuffing is ready! Eggs thoroughly beaten with the salt. To whip, not stir with a fork, otherwise they will not get crepes in which you wrap our filling. Preheat non-stick pan and slightly grease it with oil (I like always get corn). To fry the crepes, turning them gently so as not torn.

Wrapped in our pancakes stuffed eggplants, and cut them into rolls with a sharp knife.