Ingredients Edit

Directions Edit

  1. Wash the small eggplants, cut them lengthwise, sprinkle with salt.
  2. After an hour squeeze and fry in vegetable oil.
  3. Allow the eggplant to cool.
  4. To prepare the stuffing: fry the minced walnuts with the chopped onion, garlic, saffron, celery, parsley, coriander, salt, pepper and wine vinegar to taste.
  5. After that spread the stuffing on each of the eggplants and fold over.
Community content is available under CC-BY-SA unless otherwise noted.