How to make
Cut the eggplant into long strips. Add salt and leave for 30 minutes to drain the bitter water. Dry with a kitchen towel.
Roast the eggplant on a grill pan, then season it with olive oil and finely chopped dill.
In a bowl, mix the cottage cheese with finely chopped garlic and dill.
Spread the mixture on each strip of eggplant. Wrap in eggplant rolls. Arrange on a serving platter.
Pour the tomato puree into the pan. Thicken it over medium heat.
Remove from the heat and then season with olive oil and crushed garlic.
Pour the tomato sauce over the rolls and serve.
