Eggplant Rolls with Tomato, Garlic and Herbs

Wash your eggplant and tomatoes.

Slice the eggplant lengthwise (the thinner the slices, the better).

Season each slice with salt and pepper and let it sit for 5-10 minutes.

Set a frying pan on medium heat, pour in the cooking oil, coat each eggplant slice with flour and fry each slice until golden brown on each side and soft.

Remove the fried eggplant from the oil onto a paper towel so that the oil will drain.

Slice the tomatoes and then cut the slices into halves. Peel your garlic. Crush the garlic with a garlic press.

Wash and cut your herbs. (I normally use dill or parsley).

Mix the crushed garlic, herbs, and mayo. Add some salt and pepper to the sauce.

Take the eggplant slice, cover it with mayo sauce and add one or two of your cut tomato slices. Roll everything up in the eggplant slice!
Repeat with all the eggplant slices.

Enjoy!

*Tip from Helen: sometimes I cut the very wide eggplant slices into halves, thus the rolls are smaller and more neat if you want to serve at the dinner party.