# Pell the eggplant
s and dice, roast with 5 tbsp vegetable oil !!!
# Get the roasted eggplant
s and ground meat together in a bowl. Drizzle salt and pounded walnut
into them. When it starts to cooling down add finely sliced parsley stems into them.
# When the stuffing cools down prepare the dough. Mix the room temperature softened margarine, vegetable oil, yogurt
, vinegar, egg white by the help of your fingertips. Add salt, baking powder and flour
little by little while kneading.
# Cover the dough, which has a medium thickness, rest for at least half an hour and then cut into 4 pieces.
# Roll over each dough pieces to get 1/4 inch thicknesses. Cut the edges of the dough pieces to get good rectangle shapes. (Place the pieces which you cut on the rectangles)
# Put some stuffing on the long side of the rectangles and roll. Spread yolk on it and drizzle nigella seeds, and cut this roll into the pieces which has 1/2 inch width. Cook in the oven which was preheated to 365 F until its upper side turns red.