Prepare stuffing. I have a mix of lamb with beef, even better, if there is one lamb. Pork add I do not recommend, very easy to taste. The amount of meat in the list of ingredients are approximate because it all depends on the size of the eggplant. Onion finely chop and fry in vegetable oil, add salt and seasoning. Today I have Provencal herbs, the variant with hops-suneli. Mix with the minced meat, add 2 tbsp. sauce-marinade "Teriyaki" TM Kikkoman.

Eggplant cut into fairly thin slices. We have never had bitter eggplant, so I do not pre-salted and not soaked.

Bars vystelim baking paper, grease it with vegetable oil. Spread in a single layer of eggplant, which also should be lightly lubricated with oil. I do it using a silicone brush. Bake the eggplants in the oven, under the grill, at t 200 gr. to a light "blush". It is important not to overdo, otherwise they can crumble in your hands.

Prepared eggplant, lightly sprinkle salt on the thin edge spread the stuffing and rolled into rolls.

Put rolls in a bowl multivarki and prepare mode "quenching" for 1 hour. Similarly, this dish can be cooked in the oven.

At this time, prepare the vegetable "coat". Carrots and onions finely chop, sprinkle with salt and fry in vegetable oil. Refill Your favorite tomato sauce and stir. Spread vegetable sauté on the rolls and give them a few minutes to warm up together.

Here is the finished result! Despite the rustic look of the dish, the younger son, ignoring the proprieties, almost ate the plate! Bon appetit! plate.