Put sliced eggplant in salted water for about 10 minutes.
Remove the skin from the roasted pumpkin and chop into small cubes.
Chop the arbi and put it in a bowl with the pumpkin.
Chop the spring onions in another bowl. Keep these veggies aside.
Now drain and pat dry the eggplant and squeeze off all the excess water.
Season the eggplants with salt, pepper, marjoram, oregano leaves and olive oil.
Grill the eggplants till dark brown.
For the Filling:
Heat a pan with olive oil.
Add spring onions, garlic, ginger and saute lightly.
Add the roasted pumpkin and arbi to the same pan and saute some more.
Add basil, thyme, oregano, rosemary to the sauteed vegetables.
Now add salt, mustard and pepper to the vegetables and mix well.
Add the cheese to this now.
Once the eggplants are grilled nice and brown place a spoon full of the above filling on the eggplants and roll into a nice eggplant roll.
Coat a cast iron dish with some olive oil and neatly arrange the eggplant rolls.
Sprinkle with bread crumbs and some oil.
Put it in the oven for about 10 minutes at 200 degrees.
A nice melange of eggplants, pumpkin and arbi. Grilled eggplants rolled with a herby pumpkin-arbi filling and baked.