Chives and chives

1 serving


Eggplant is washed and, removing skin, stalks and seeds, kept in cold salted water for 4- 5 minutes; then eggplant is folded back into a sieve, the core is cut out of it, mixed with finely chopped garlic, parsley greens, salt, pepper and fried in vegetable oil. The produced mass is stuffed with eggplant, put into dishes, chopped tomatoes, cold water are added and stewed over low heat till ready under a lid. When served, sprinkle with greens.