6 eggplant, cut into 1/2 inch slices
1 small onion, cut in 1/4 inch slices
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons balsamic vinegar
1 teaspoon dried sage
1/2 teaspoon salt
1/2 teaspoon dried dill weed
1 teaspoon paprika
2 cups chopped celery
1/2 cup chopped green bell pepper
Begin by removing the tough outer layer of eggplant from the plant and cutting out stems, leaves and flowers.
In a medium bowl, mix together the onion, basil, oregano, vinegar, sage, salt, dill, paprika, celery, bell pepper and chopped eggplant. Mix until well blended. Chill in refrigerator until ready to use as salad or stir salad ingredients into the salad. Sprinkle with olive oil, onion, celery, bell pepper, freshly grated jalapeno pepper and crushed salt. Roll into walnut sized rolls, place on a plate and roll up tightly. Chill in refrigerator before serving.