Fried Eggplant and Tomato Stacks
A classic take on the "mother-in-law's tongue" appetizer! The food I eat pretty much splits into two camps: delicious, and "well, shoot, now I'll be dying at the gym again tomorrow" :) This one is firmly in the second camp. It's a tasty, simple, quick appetizer that spice lovers will adore. :)
Cooking method
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Step 1:
The ingredients.
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Step 2:
Wash the eggplants and slice them into rounds. Cover with water, add salt, and let them sit for half an hour, then drain.
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Step 3:
Lay the eggplant rounds on a preheated, oiled skillet.
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Step 4:
Fry them on both sides.
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Step 5:
Meanwhile, slice the tomatoes into rounds.
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Step 6:
Stir together the mayonnaise and garlic pressed through a garlic press.
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Step 7:
Spread the garlicky mayonnaise over the fried eggplant rounds.
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Step 8:
Top each with a tomato round and garnish with fresh herbs if you like.
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Step 9:
Enjoy!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Vegetable oil - 873 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
