Appetizer of eggplants and tomatoes with herbs and mayonnaise

Step-by-step preparation

Cooking time: 25 mins

1. STEP 1

   

   Prepare all ingredients.

2. STEP 2

   

   Wash and dry the eggplants and tomatoes. Cut the eggplants into slices and transfer to a deep bowl. Sprinkle the eggplants with salt at the rate of 1 teaspoon of salt per 2 eggplants and leave to salt for 15 minutes to remove the bitterness.

3. STEP 3

   

   At this time, we will prepare the sauce for our dish. To do this, finely chop half a bunch of greens, pass the garlic through a press, combine the greens with garlic, add mayonnaise, salt and ground black pepper. Mix everything until smooth.

4. STEP 4

   

   Wash the eggplants with running water and dry with a towel, fry in vegetable oil on both sides until golden brown.

5. STEP 5

   

   Place the eggplants on a dish, let them cool slightly, and cover with garlic sauce and herbs on top. We cut the tomatoes into medium circles and place them on top of the eggplants; add a little salt to the tomatoes on top.

6. STEP 6

   

   Decorate the dish with herbs, let stand for 20 minutes and serve. The appetizer turns out tasty, nutritious and aromatic, good both warm and cold. A quick appetizer of eggplants and tomatoes is ready! Bon appetit!