Gotlam in cabbage with cheese and aubergines, spiced with parsley, lemon and garlic

Ingredients for Gotlam in cabbage with cheese and aubergines, spiced with parsley, lemon and garlic

Instructions for Gotlam in cabbage with cheese and aubergines, spiced with parsley, lemon and garlic

To prepare the Gotlam in cabbage with cheese and aubergines, spiced with parsley, lemon and garlic recipe, please follow these instructions:

The eggplant is cut in ½ cm. Thick slices along. They are sprinkled well with coarse salt and must stand for 1 hour or longer. They are dipped in boiling water for a few minutes and driped well.

The cabbage is divided into whole leaves, boiling 3-4 minutes in plenty of water and dripping off (use the water from the aubergines).

The cheese is grated roughly and stirred together with chopped lamb. The fries are seasoned with salt and pepper.

A rectangular foil or baking sheet is lined with cabbage leaves (leave them well above the edge). This includes layers of dough and eggplant dishes. Put the cabbage over to close it. The dish is baked at 175 degrees for about ½ hour or it can be cooked in a water bath in a large pot with lid.

Prepare a mixture of parsley, the finely ground lemon peel and garlic.

When serving, cut the dough into thick slices, sprinkle well with the parsley mixture. The dish is served hot with some of the good olive oil like sauce.