Wash the eggplant, dry it, brush it with olive oil, put on a baking tray lined with foil and put bake in a heated oven to 200 gr. 20-25 minutes or until eggplants are soft. Give the eggplant to cool slightly and arms gently remove the stalk. In the place where was the peduncle, carefully prisolit with salt and leave for 1 hour.

Sweet and hot peppers cut in half and cleaned, then cut into small cubes. Garlic mash these in a mortar or skip through the press. Parsley finely chop.

Mix all the ingredients. Add salt, coriander, curry, red hot pepper, cumin, lemon juice, vinegar and 50 ml of olive oil. Mix well.

Each eggplant on the side to make an incision to prisolit a little and put the filling inside. Put the eggplant in a container, sterilized jar. Pour olive oil and put in the fridge.

After 5 days the eggplant is ready. ***If the eggplants are small, serve whole, if big, you can cut across with width of 2-3 cm And very tasty to dip some bread in rich olive oil from balaganchika.