# Wash the
eggplants, clean its green leaves, cut the heads of them. Add them into the boiling water with
lemon juice, parboil.
# Get the
eggplants out, place on a flat place like tin, and put a weight for removing its bitter taste. Let it stand for a night.
# The day after, stuff the
cabbage leaves, red capsicums,
carrots, some
garlic cloves, both of them are finely sliced and kneaded with salt into the
eggplants which are slit particularly.
# Belt the stuffed
eggplants with parsley stems firmly.
# Put the stuffed
eggplants into the jar, place pounded
garlic between them.
# After filling the jar fill vinegar until it reaches half of the jar, fill the other half with water.
# Pour this liquid mixture into a bowl from the jar, add rock salt and salt of
lemon and whisk very well.
# Now fill this mixture into the jar which is filled with
eggplants again.
# Put heavyweight stuff on the top, it can be a well cleaned stone. Cover the jars lid very well.
# Eggplants absorb the liquid very fast. So you should add vinegar 5 days later.
