In eggplant, cut ponytails and buttocks, cut into plates of medium thickness not more than 0.5 cm. Then add salt, pour boiling water and put under oppression for 20 minutes, so we will remove all the bitterness. After draining the water and rinse the eggplant in cold water.
Kill the nuts with a blender into the pulp, add a few pinches of salt, a couple of sprigs of greens for beauty, mayonnaise and beat everything until smooth.
Roll the washed eggplant in flour and fry in vegetable oil until golden on both sides.
On each eggplant lay out the filling and roll with a roll starting from the narrow side.
Garnish with greens and serve.