Prepare all ingredients by washing and peeling as needed.

Slice eggplants thinly lengthwise using a knife or peeler.

Sprinkle herb salt and olive oil on the eggplant slices and let them marinate briefly.

Marinate chicken breast with olive oil and herb salt.

Cut carrots and cucumbers into thick matchstick-sized pieces.

Mix balsamic dressing ingredients in a bowl and adjust seasoning to taste.

Grill the eggplant slices on both sides until golden brown using a grill pan.

Lightly sauté the carrots with a pinch of salt and grill the chicken breast until cooked through. Cut them into similar-sized pieces as the cucumber.

Place cucumber, carrot, and chicken pieces on one end of a grilled eggplant slice.

Roll the eggplant slice tightly around the filling.

Arrange the rolls on a plate and garnish the center with mixed greens and cherry tomatoes.