Jerepuk with eggplant
How to cook jerepuk with eggplant
Wash eggplants, chop as rings and fill salt and pepper. Heat the vegetable oil in the pan and fry the eggplants in two sides. Put the eggplants on the table napkin to percolate. In the same vegetable oil fry the minced meat, garlic, salt, pepper, spices and chopped green. Add tomato puree and fry together. Grease the pan, clamp the eggplants and close with meat layers and sprinkle basil. At the end sprinkle chopped cheese on the jerepuk. Cook for about 20min in the oven.