Eggplant wash, trim both sides, cut on lengthwise, but not cutting through. Boil in salted water (3 l. water-3st. tsp salt), drain, then cover with cold water and allow to drain. Clean the eggplant from the pulp.

Fry the pulp in the 4st. liter of vegetable oil, add there twist grinder garlic and walnuts, put 1H. L. dried mint, mix well.

Stuff the eggplants with this mixture. Here are aromatenfrei butterflies we have.

To put some aubergines in 1.5 l jars, top each jar-black peppercorns,2st. L. vegetable oil,1 tbsp (a little full) of vinegar and pour the marinade (boil 2 l. of water,80g. salt and 80g. sugar). Sterilized 1.5 l banks-40 minutes. Roll up, turn and wrap to cool. Eat to your health!