Cut the eggplants and add salt.
Leave for 30 minutes.
Dry.
Fry on both sides in vegetable oil, smear with squeezed garlic.
I fried the grill in a pan, smearing the eggplants on both sides with vegetable oil.
Fold the pita bread in half - it quickly gets wet from tomatoes, so be sure to double!
Grate the cheese on a fine grater and put it on the pita bread, not reaching the end of 2-3 cm - it will be better to curl up.
Put the eggplant on the cheese.
Add a little salt.
On eggplant chopped greens.
Cut the tomatoes into round pieces, not thickly, and put them on the greens.
Tightly rolled into a roll.
Wrap the roll in plastic wrap and put it in the refrigerator for an hour.
