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Description[]

Ingredients[]

Directions[]

  1. Wash the eggplants, cut them lengthwise, sprinkle them with salt from inside and leave them for an hour.
  2. Then squeeze and fry in olive oil in a pan with a closed cover.
  3. Put ready eggplants on a tray and cool them.
  4. Prepare the stuffing: pound walnuts, then coriander seeds, garlic, saffron and salt and dilute in vinegar.
  5. Add finely shredded coriander.
  6. Fill the eggplants with the stuffing, arrange on a plate, allow it to settle and then serve.
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