Wash the eggplants, remove the stalk, do not cut it completely.
Cook until soft in salted water, anoint the center with crushed garlic.
On a coarse grater, grate a large amount of carrots for the filling.
Fry the carrots. Chop the onion finely and also fry until golden brown.
Fill the eggplant buns with fried onions and carrots and pour over the sweet tomato sauce. Eat with porridge, mashed potatoes, use as a snack. In this form, you can ferment in makitra or directly in three-liter jars.
For long-term storage, you can sprinkle with vegetable oil and store in the refrigerator, take as needed as an addition to the side dish, sprinkling with herbs.