Eggplant sarma
And this sarma deserves attention
Preparation steps
- Cut the aubergines along the length, about 1-2 cm thick (just enough so that they do not burn when baked). Salt them and leave them to stand for approx. half an hour. When salting, salt one, then put the other on it, then salt it and so on until the end - put one on top of the other. After they have released the water, then rinse them and dry them with a towel. Put them on baking paper and bake for about 10 minutes, you can also bake them in a pan, but the process is faster when they are baked in the oven. Meanwhile, chop the garlic thinly and lightly fry it, then add the tomato sauce and cook for about 10 minutes. When the aubergines are done while they are cooling, prepare a mixture of meat - meat, bread crumbs, egg and spices, mix into one mixture. In the baking pan, add half of the tomato sauce mixture and sprinkle with a little basil. Take one "leaf" of eggplant and fillet with the meat, then arrange in a pan. When you have arranged all the aubergines, finally pour over the remaining tomato sauce and basil. Place the oven for about 20 minutes in a preheated oven, then take out the pan and sprinkle with grated cheese and return to baking for another 10 minutes.
