To prepare the main ingredients: eggplant, fresh tomatoes. Sunflower refined oil for frying eggplant. For the filling: carrots, eggs, cheese durum, ground black pepper, chopped press or finely chopped garlic, salt. Mayonnaise. Parsley: to garnish.

Prepare the filling: carrots to RUB on average grater. Cheese durum -on a medium grater. Eggs boil, RUB on a medium grater. Add salt and ground black pepper to taste. Mayonnaise.

Eggplant wash, slice lengthwise thin slices, without peeling. To place them in a bowl, good salt, stand 15 minutes.

Fry on both sides in sunflower refined oil until soft. Cool.

To take for a basis the average size tomatoes durum. With a sharp knife to cut out the circular motion of the tip from the pointed end of the vegetable, remove to the side. Tea spoon select core. Stuff in the filling to the edges of the tomato. From the cooled plates of eggplant to roll the roses. Set in the center of the tomatoes, pressing slightly into the filling. Decorate when serving (on the main photo) with parsley leaves. Before serving, store in refrigerator.