Traditional Bulgarian Starters Traditional Bulgarian starters | Page 14

Instructions
1. The eggplants are peeled, cut lengthwise,
salted and left to squeeze out the bitter juice.
Then rinse and grill for a few minutes on each
side, smearing with oil.
2.Cut the tomato into cubes, then add the
shredded cheese and the chopped dill and mix.
3.The aubergine slices are glued two by two
with the stuffing and rolled sequentially into
the flour, the broken egg .
4.Pour about 1 finger of oil into a frying pan,
worm it, and put the aubergines in it. They are
fried for 1-2 minutes on each side and served.