Eggplant appetizer

Cut the eggplants lengthwise to a thickness of about 5 mm.

Season with salt and leave for 30 minutes.

Then rinse them from salt, dry and fry in vegetable oil on both sides.

Place the eggplant on a paper towel to remove excess oil.

Chop the dill and parsley finely.

Mix herbs with mayonnaise.

Squeeze the garlic through a press.

Cut the tomatoes into wedges.

Put a slice of tomato on the edge of the plate and roll it up.

Put the rolls on a platter and garnish with herbs.

Bon Appetit!