4 Servings 20 min Cook
3 Eggplant, unpeeled (approx 1-1/4 lb) Eggplant
1 Tbsp Salt
3 Tbsp Olive Oil
3 Clove Garlic
1 Tbsp Parsley
1 Tbsp Vinega
Slice the eggplant into thin slices and salt them.
Leave for about an hour.
Dry the eggplant with kitchen paper.
Fry the eggplant in the olive oil on both sides until tender and golden.
Make them into rolls and spice with the garlic, parsley, and vinegar.