Eggplants with mayonnaise
Description
It works for both special occasions and everyday meals. The eggplant with mayonnaise recipe is good first and foremost because this dish can be served in many different ways—as a layered vegetable cake, as canapés, and even as open sandwiches. The photo shows exactly this serving style, which in my opinion is the most striking. The second advantage is how accessible the ingredients are and their relatively low cost. The third is that it suits meat-eaters and vegetarians alike. And finally, these high-calorie little eggplants are so delicious! :) Of course you shouldn’t overindulge, but if only occasionally, with homemade (!) mayonnaise, good dry wine, in warm company... Well, if you really want to—you can sometimes! :) It can be served warm or chilled.
Instructions
- 1
Step 1
Wash the eggplants, pat dry, trim off the stems, and slice the vegetables lengthwise into slices about 0.5 centimeter thick.
- 2
Step 2
Fry the eggplants in a well-heated skillet with as little oil as possible. It's better to add it gradually, literally a teaspoon at a time: eggplants soak up fat like a sponge!
- 3
Step 3
Mince the garlic with a knife or press it through a garlic press.
- 4
Step 4
Wash the herbs, pat dry, and finely chop with a sharp knife.
- 5
Step 5
Mix the mayonnaise with garlic, salt, and spices.
- 6
Step 6
Cut the cheese into pieces.
- 7
Step 7
Washed and dried tomatoes — in thin slices.
- 8
Step 8
Peel the onion, slice into half-rings, and quickly sauté in a very hot skillet with 1 tablespoon of oil until golden brown.
- 9
Step 9
Now all that remains is to "assemble" our appetizer: lay the fried eggplant strips crosswise, spread with mayonnaise, place a piece of cheese, and fold into an envelope. On a piece of lightly toasted baguette, place a little sautéed onion, the eggplant envelope with mayonnaise and cheese, a slice of tomato, and secure everything with a toothpick. Chill, arrange on lettuce leaves, and serve!