Ingredients (4 servings)
1 large tomato
1 clove garic
2 sticks parsley
4-5 tbsps salad oil
１ Cut eggplant longwise about 5mm in thick. Put some salt and leave for about 5-10 min.
２ Warm frying pan and add sufficient oil and fry sliced eggplants until tender. Leave to cool.
３ Cut tomato in half, take out the seeds and grate.
４ Grate garlic and chop parsley.
5 Mix３and４, and add salt to taste.
6 Place the mix on the sliced eggplants and role. Decorate the role with more vegetable mix.