What You Need to Buy1. Eggplant 1
2. Tomatoes, 2 medium
3. Garlic, 2 heads
4. Mayonnaise, 3 tablespoons
5. Some herbs, dill, parsley or cilantro all work
Salt, pepper
6. Sunflower oil, 8 tablespoons
How to Make It1. Peel the eggplant and cut it into rounds about 1 cm thick, salt both sides and leave on a plate for about half an hour
2. Cut the tomatoes crosswise, about 0.5 centimeters thick
You'll need an equal number of tomato and eggplant slices
3. Peel the garlic and press it through a garlic press, then mix the mayonnaise and garlic together
4. Heat a skillet - if all the eggplant doesn't fit at once, split the oil into two batches and fry in two rounds; otherwise, just pour in the oil, and once it's hot, lower the heat and add the eggplant, frying each side for about two minutes. Once the slices are soft and tender, they're done - the oil will be absorbed by then
5. Lay the eggplant on paper towels and blot the other side too
6. Arrange the eggplant nicely on a plate, then spread a little of the mayonnaise-garlic mixture on top. Then place a tomato slice on each, spread with the mayonnaise and garlic mixture again, and sprinkle a little herbs on top
You can put it in the fridge or just eat it on bread, enjoy your meal :-)
2. Tomatoes, 2 medium
3. Garlic, 2 heads
4. Mayonnaise, 3 tablespoons
5. Some herbs, dill, parsley or cilantro all work
Salt, pepper
6. Sunflower oil, 8 tablespoons
How to Make It1. Peel the eggplant and cut it into rounds about 1 cm thick, salt both sides and leave on a plate for about half an hour
2. Cut the tomatoes crosswise, about 0.5 centimeters thick
You'll need an equal number of tomato and eggplant slices
3. Peel the garlic and press it through a garlic press, then mix the mayonnaise and garlic together
4. Heat a skillet - if all the eggplant doesn't fit at once, split the oil into two batches and fry in two rounds; otherwise, just pour in the oil, and once it's hot, lower the heat and add the eggplant, frying each side for about two minutes. Once the slices are soft and tender, they're done - the oil will be absorbed by then
5. Lay the eggplant on paper towels and blot the other side too
6. Arrange the eggplant nicely on a plate, then spread a little of the mayonnaise-garlic mixture on top. Then place a tomato slice on each, spread with the mayonnaise and garlic mixture again, and sprinkle a little herbs on top
You can put it in the fridge or just eat it on bread, enjoy your meal :-)
