Tomato and Eggplant Antipasti
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 eggplant (s), oblong, narrow
- oil
- 6 medium tomato (s)
- 180 ml mayonnaise (Russian salad mayonnaise)
- 1 clove (s) garlic, pressed
- salt
- possibly cheese, grated
- possibly herbs
Print Recipe
Pin Recipe Instructions
- Cut the aubergines into (not too!) Thin slices, poke holes in the slices several times with a fork. Then brush the slices with the oil on both sides. Then fry on both sides in a pan (here it is advisable to press the aubergine slices firmly with a fork so that they become nice and juicy). Place on a plate lined with kitchen paper.
- Mix the mayonnaise with the pressed garlic. Alternatively, you can mix sour cream, salt, pepper and a pressed clove of garlic together.
- The tomatoes are also cut into slices (similar in thickness and dia to the eggplant slices).
- Now the stacking begins: 1 eggplant slice, sprinkle with a little salt, spread 1 teaspoon of mayonnaise on top, 1 tomato slice, sprinkle some salt on top, spread the mayonnaise on top, 1 eggplant slice. Build as many turrets as you need to use up all the ingredients.
- If you like, you can also put herbs such as dill or basil on the top disc. It looks very good with the mayonnaise. You can either eat the eggplant tomatoes like that, or sprinkle them with grated cheese and bake them in the oven.
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