Eggplants-1 kg

Walnuts-200 gr. ( about 1 cup)

Parsley-1 bunch

Garlic-3 or 4 cloves

Celery-1 bunchCoriander-1 bunch

Onions-3S

affron, pepper, salt, oil, vinegar to taste

Wash the small eggplants, cut them lengthwise, sprinkle with salt. After an hour squeeze and fry in vegetable oil. Allow the eggplant to cool. To prepare the stuffing: fry the minced walnuts with the chopped onion, garlic, saffron, celery, parsley, coriander, salt, pepper and wine vinegar to taste. After that spread the stuffing on each of the eggplants and fold over.