Today I offer you a recipe for an eggplant and tomato appetizer that will look great not only on your every day but also on the festive table.

Summary

Ingredients

• Eggplant – 1 pc. (about 200 g)
• Medium tomatoes – 2 pcs. (300-350 g)
• Minibaguette – 1 pc. (about 12 pieces)
• Cheese – 100 g
• Egg – 1 pc.
• Vegetable oil – 50-70 g
• Greens to taste
• Salt to taste

How to make an eggplant and tomato snack:

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Instructions

1. Heat the oven to 180 degrees. Cut the eggplant into 0.5 cm thick slices.
2. Fry the eggplant slices in a preheated skillet with a little vegetable oil, about 1 minute on each side.
3. Cut the baguette into 1 cm thick slices.
4. Chop the greens finely.
5. Combine herbs with egg, salt and beat with a fork.
6. Dip slices of bread in an egg.

   

7. Fry the bread in vegetable oil. (Maybe placed on a paper towel to absorb excess oil.)
8. Place the toasted bread on a baking sheet. Cut the tomatoes into slices and place one at a time on the bread, add a little salt.
9. Place a slice of sliced ​​cheese on top.

   

10. Finish off with sautéed aubergine circles.
11. Bake in a preheated oven for 15 minutes.
12. Put the finished turrets on a dish and decorate the eggplant and tomato appetizer with herbs.

Enjoy your meal!