Eggplant cut lengthwise and fried. Arranged in bowls so that half are in the bowl and get something like a nest filled with stuffing and half of eggplants be used to cover the filling. Sorting fan. The filling is made from stewed in fat finely chopped vegetables, coarsely chopped almonds, salt and spices. So driven at Charlotte put in an oiled pan, pour a little water and bake in a moderate oven for 20-30 minutes. Serve with garlic sauce, prepared by stirring with the crushed garlic, the oil, curry powder and chopped parsley yogurt. Optional can be served with tomato sauce: fry 2-3 cloves garlic, 3 -4 finely chopped tomatoes, basil, salt and sugar to taste. Allow to boil for about 20 minutes and add chopped parsley. In individual plate is placed in a charlotte and sauces are served in sauce-boat and everyone poured in preference.