Eggplant Stack with Mayonnaise and Garlic

Cooking method

1. Step 1:

   

   Gather the ingredients from the list. There are eggplant varieties these days without the vegetable's typical bitterness. But if yours turn out bitter, no problem — it's easy to draw out that bitterness by soaking them in salted water. Wash the eggplant, cut it into thin rounds, put them in a bowl, sprinkle with salt, and let sit for 15 minutes. Then rinse the eggplant and squeeze it to remove the excess moisture along with the salt.

2. Step 2:

   

   Pour vegetable oil into a skillet and heat it up. Lay the eggplant rounds in the hot oil and fry them for about two minutes per side — they should turn lightly golden.

3. Step 3:

   

   The main thing is not to overcook the eggplant, so it doesn't scorch and turn bitter.

4. Step 4:

   

   While the eggplant fries, peel the garlic cloves and grate them on the fine holes of a grater or press them through a garlic press. If you don't like the taste of raw garlic, you can soften it briefly in a skillet with a little oil, though the dish won't be as sharp and bright.

5. Step 5:

   

   If you'd rather the eggplant not taste too greasy, drain the finished rounds on a paper towel to soak up the excess oil. Then arrange the rounds in a stack on a serving plate.

6. Step 6:

   

   Spread a thin layer of mayonnaise on each round and sprinkle with the minced garlic and ground black pepper to taste. Serve. You'll end up with a fun little pyramid. Of course, you can plate it differently — fry the eggplant in long slices and roll them up around the filling. It's a matter of taste and imagination. Enjoy!