Imam Bajalda.

 Cut aubergines from a side or, from a side a stalk, remove pulp. Salt, and in 30 min. press juice, and fry theirs in vegetable oil till a half ready. And  in same oil fry and stew chopped onion rings, shredded carrot, celery and on the end add chopped tomatoes.Add petroselinum, garlic, red pepper, bay leaf, salt, fill in aubergines through are cuts. And on a form spreaded with an oil put a part of filling, and on a top filled aubergine , and on every aubergine add tomato circle , sprinkle with rusks, and greens. Add water, bake in oven on moderate temperature. Serve  as cold, and use right proportions of 800 gr aubergines,120 ml. vegetable juice, 400 gr of onion, 60 gr of carrot, 80 gr of roots celery, 200 gr of tomatoes.

Stuffed aubergines.

And in small aubergines cut stalks, do are 4 horizontal cuts and not till an end, salt are cuts,  squeeze juice, wash in cold water,and for 3 min put in hot water, salted by taste. Cooled aubergines filling with mixture of shredding carrot, celery, petrioselinum, garlic, pepper, as putting theirs between cuts. And good press are cuts, and wrap every aubergine with celery leafs as against a filling not showing outside. Add ready aubergines in half l. of jars or more, add marinade of 3 l. water in 3 l. of vinegar, 500 gr of salt, close jars with plasmas lids, put in cool place.