Piquant Eggplant with Tomato and Garlic

I love eggplant - it’s such a pretty looking vegetable and very tasty!

If you expect guests for dinner and already know what hot main dish you are going to make, but still didn’t decide on an appetizer, eggplants with tomatoes and garlic might be your answer. They are easy and fast to make, can be prepared in advance, piquant, and will decorate any dinner table. This bright and delicious dish that is served usually as an appetizer is a great compliment for meat or pasta as well.

Makes about 14 slices

Ingredients

2 medium eggplants
3 tomatoes
Salt, pepper to taste
3-4 tbsp. mayonnaise
6-8 garlic cloves
Parsley or dill for garnishing
Oil for frying

Directions

Peel and cut the eggplants into 1 cm thick slices. Season generously with salt and put aside.   The salt will help to get rid of bitterness presented in eggplants. Meanwhile, cut tomatoes into equal sized rings.

In a small bowl, mix together mayonnaise with squeezed garlic.

After 30 minutes, rinse the eggplant pieces with cold water and pat them dry with a paper towel.

In a frying pan heat the oil. Eggplants absorb a lot of oil, so make sure you have the oil on hand to add when needed.

Add the eggplant slices to the pan and fry for about 3-4 minutes on each side or until they have a beautiful golden brown color.

Remove them from the pan and lay on a plate with a paper towel to drain excess oil.

Lay the eggplant on a serving plate, spreading the mayo-garlic mixture on top.

Cover with circle of tomato, salt pepper.  

Before serving, garnish with parsley or dill.

Your guests will be impressed. Bon appetite!