Schtorac badrojean

Eggplant wash, peel and stalk. Carve the middle with the seeds. Put the aubergines in cold salted boiled water, hold for 4-5 minutes, then roll back in a colander and let drain the water. Lightly squeeze the eggplant. Finely chop the cut middle of the aubergines. Peel and finely chop the celery and parsley roots. Mix the chopped aubergines and roots, add finely chopped garlic, cilantro and dill greens, salt, pepper. Fry the resulting mixture in vegetable oil and stuff eggplant with it. Put the stuffed aubergines in a preheated deep pan with vegetable oil cut down. Add the tomatoes, peeled and chopped into pieces, pour in some cold water, sprinkle with chopped cilantro and dill greens. Close tightly with a lid and let go over low heat until tender for 5 minutes. Serve, watering with the formed sauce.