Pickles and eggplants were the fare sold by these two ladies. We spent 30 minutes with them and a translator to try and dig the recipe out of them, but despite their cooperative nature, we almost left without the recipe.

Then, we became inspired and bought a half-dozen of these delicacies. As paying customers, the recipe magically began to come out. You start by making a stuffing of shredded carrots with oil, pepper, and garlic, some red sweep pepper, paprika, and a touch of red chili pepper.

For the eggplants, cut a slit down the middle, and boil them in salty water until soft (10-15 minutes). Press the eggplant under a cutting board to get rid of the water. Stuff the eggplant, then coat with a bit of oil.