Spiked eggplant

1 serving


Eggplant is well washed and dried, making 2 rows of incisions. These incisions are stuffed with garlic wedges and pork speck pieces, having previously rolled them in salt and pepper. Stuffed eggplant is poured with vegetable oil, closed with a lid and stewed over low heat. Put in the mixture oil, salt, sugar, a small piece of lemon (it is then taken out of the finished sauce). The mixture is boiled while stirring. The sauce is ready. It remains to add lemon juice to it, pour cabbage with sauce and immediately serve.