Ingredients (4 servings)
3 eggplants
1 large tomato
1 clove garic
2 sticks parsley
1/2tsp salt
4-5 tbsps salad oil

Method
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.