Eggplant rolls

Wash the eggplant, peel from the pedicels, cut the skin from 2 opposite sides. Cut along in long strips parallel to the cleaned strips. In half a glass of water, stir 1 teaspoon of salt. Put the eggplant strips in the solution, mix well so that all the pieces plunge into the liquid, then drain the liquid. Fry the eggplant strips on both sides in vegetable oil. Squeeze a slice of garlic into mayonnaise, you can salt a little. Spread the eggplant strips with mayonnaise (you can serve in this form on the table). Cut the pomidor into small wedges. Put a slice of tomato on the edges of each eggplant slice and wrap it with a roll. Secure with a wooden stick.