Eggplant appetizer with tomatoes

An appetizer of eggplant with tomatoes will find a place on a festive table and even on a picnic in nature.

Cooking time 40 minutes


Eggplant 2-3 pcs

Tomatoes 3-4 pcs

Garlic clove 2 pcs

Parsley (greens) twigs.

Mayonnaise to taste

Salt to taste

Sunflower oil (for frying)


Wash the eggplants, dry and cut into slices, put in a bowl in layers and salt each layer well. Wait 30 minutes. Drain the juice and fry on both sides until golden brown in sunflower oil. Cool down. Mix mayonnaise with finely chopped garlic. Place the fried eggplant slices on a dish and brush with mayonnaise and garlic. Place neat tomato slices on top (if the tomatoes are small, you can cut them into slices just like the eggplants). Spread the tomatoes with mayonnaise and sprinkle with finely chopped herbs.

Bon appetit!