Eggplant with garlic and mayonnaise
Description
A tasty appetizer for any gathering. This eggplant with garlic and mayonnaise recipe is incredibly simple and does not require special cooking skills. 1. Wash the eggplants, pat dry, and slice into rounds. Salt them and let sit for a few minutes. 2. Preheat the oven and line a baking sheet with parchment paper. 3. Arrange the eggplant rounds in a single layer and bake for 5–7 minutes. Then flip each slice and bake for another 5–7 minutes. 4. Peel and mince the garlic. Mix the mayonnaise with the garlic, add finely chopped dill and the juice of half a lemon. 5. Remove the seeds from the pepper and cut it into very thin strips. 6. Shred the cabbage finely. 7. Spread the mayonnaise mixture carefully over the cooked eggplant, top with a little cabbage and 1 strip of pepper. 8. Roll the eggplant up lightly into a roll and secure with a toothpick or skewer. 9. Serve right away or let stand for a little while. This simple eggplant with garlic and mayonnaise recipe can be supplemented with other vegetables you have in the fridge. You can also experiment with the dressing by adding tomato sauce or various spices and seasonings. The appetizer is ready. Serve immediately.