EAL ON STRUSKI METHOD

1.5 kg. eal
40 gr. oil
150 gr. garlic
150 gr. chopped parsley
200 ml. viniger and solt

Before prepearing the eal you need to clean and scalp the skin. Then make cuts along the spine. Twist the wal in a circle and put it in a round baking dish. Inside the cuts put 1 to 2 cloves of garlic, pour a bit of water and a bit of oil over the top of the eal and put it in a warm oven. Bake the eal till it gets a bit brawn, then drain the water and the oil from the dish. Pour a glass of viniger , then a cup of oil. Add the chopped parsley and the ramaining garlic. Than put it again in the oven to bake until the eal become soft and redish in colour. Enjoy it.

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