1,5 - 2 kg pork
1 kg eggplants
500 g sweet pepper
1 head garlic
50 g parsley
greens

Rinse the eggplants, put them into boiling water, salt and boil. Peel and chop into long slices. Finely chop sweet red pepper, garlic, and parsley. Sort out fresh field mushrooms, rinse them well and shred finely. Chop the pork and fat into large 1,5-2 cm slices, place them on an aluminum foil coated with vegetable oil and finely shredded parsley and sweet pepper. Place eggplants over the pork slices and cover it all with shredded sweet pepper, garlic and field mushrooms. Tightly roll up the meat slices with the filling, cover each roulette with an aluminum foil and bake in an oven.