Description Edit

Ingredients Edit

Directions Edit

  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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