Eggplant rolls

2 eggplants
2/2 tomato
2 tablespoons of the cheese Philadelphia
2 large leaves of lettuce iceberg
1 small clove of garlic
dill

Eggplant cut with vegetable sliser lengthwise into thin strips, put in half an hour in the salt water, so that they do not bitterness. Fry in a well-heated pan in olive oil over a minute on each side.

Remove from tomatoes the part of the seeds, cut. 1 leaf of lettuce iceberg finely chopped, chopped dill, garlic grate on a small grater. Mix all with Philadelphia cheese.
Spread half a tea-spoon on the plate eggplant and tighten the rolls.

Garnish with slices tomatoes and lettuce.