Eggplant Rolls with Cheese

Trim the ends off the eggplant and slice lengthwise into long planks about 3-5 mm thick. Place in a bowl, salt, and let sit for 20 minutes.

Add garlic pressed through a garlic press to the mayonnaise and stir to combine.

Finely grate the cheese.

Heat vegetable oil in a skillet over medium-high heat. Add the eggplant slices and fry for about 3-5 minutes.

Flip to the other side and fry for another 3-5 minutes (adding more vegetable oil as needed).

Remove the eggplant slices and place them on a paper towel to absorb the excess oil. Fry all the remaining eggplant slices the same way.

Now assemble the rolls. Spread mayonnaise over an eggplant slice.

Place about a teaspoon of grated cheese on the wide end of the eggplant slice.

Roll the eggplant up into a roll, starting from the wide end.

Finished eggplant rolls can be garnished with fresh herbs. They're delicious served both warm and cold.