The eggplants are cut into long slices. Add salt and leave them for 30 minutes.
For the tomato sauce : the peeled tomatoes are grated or blended, stewed with garlic in olive oil or sunflower oil by adding a little vegetable broth that has been dissolved in water, and seasoning it with basil.
For the stuffing : it is made from the feta cheese (or cottage cheese), 3 tablespoons of mayonnaise, 3 tbsp yoghurt, salt, garlic and dill - to taste.
Every slice of eggplant is coated with the yoghurt mixture, rolled up and placed in a baking dish with the prepared tomato sauce. Bake for about 15-20 minutes at 356°F (180 °C).