Eggplants in Garlic Batter
Description
Suitable for both holidays and everyday meals. This is what a wonderful appetizer turns out to be — eggplants in batter with garlic made at home always come out golden and delicious, and they are no less tasty when served cold! I'd suggest, though, cooking them not in vegetable oil but in a dry skillet — that way you get a crispy crust and a light appetizer. Serve the appetizer at the table.
Instructions
- 1
Step 1
1. Cut the eggplants into rounds and sprinkle with salt. Let them rest off to the side for now — they need to release their juices.
- 2
Step 2
2. Make the batter. Beat the eggs until smooth, add milk, and garlic mashed into a paste. Set aside a couple of cloves for the sauce.
- 3
Step 3
3. Dip each circle in the batter, then fry until golden on both sides. Mix the mayonnaise and remaining garlic and spread on each zucchini.