First you need "all the rules" soak the eggplant in water for a couple of hours so that was a bit wrinkled... I don't have time, soak only for a half hour. After this, cut the eggplant into thin strips (but not too much and break when frying). Pour a little olive oil and put in a pan, turn a small fire, and stew for 10 min on each side. From time to time to roll over.

While the eggplants stew - prepare the filling. Slightly chop the garlic, cut the cherry tomatoes into 4 wedges, wash the greens and crumble a bit. Divide into small part of the Bulgarian soft cheese. All put in a blender and process for a minute. I personally don't like overly processed mass. Here, it turns out this kind of mixture.

After the eggplants have petosiris, put them on the Board - allow to cool a little and stuffed with our weight. On top I add a little grated mozzarella to add the "removalist".

Our rolls are almost ready, it remains only slightly to fry on a small amount of olive oil... literally half a minute on each side... (I have some rolls opened, but all the same umalis for a sweet soul:)

Bon appetit!