1. Eggplant cut into lengthwise into the plate thickness of 4-5 mm
2. Heat the pan with 1 tablespoon vegetable oil. Put the eggplant and fry in 2 batches for 2 minutes on each side, until cooked.
3. shifted on paper towels to absorb excess fat. Remove seeds from tomatoes, cut into thick strips the flesh. Feta, 1 tablespoon olive oil and herbs put in the bowl of a blender. Grind to a paste.
4. On each slice of eggplant put 1 tsp feta cheese, a slice of tomato and walnut half oreha.Svorachivaem in rolls.