Garlic-Infused Eggplant Stack with Mayonnaise

An easy to prepare, filling, savory appetizer! Even the youngest housewife can easily handle this dish. The cooking process is simple and quick, and the result is a completely complete dish that can be a satisfying snack. Fans of the sharp, piquant taste of garlic will also appreciate it.
cook time: 30 min
Gavin Tanner
Garlic-Infused Eggplant Stack with Mayonnaise

Nutrition Facts (per serving)

162
Calories
15g
Fat
7g
Carbs
2g
Protein

Ingredients (2 portions)

Basic:

Garlic 5 clove
Salt (for marinating eggplant) 1 tbsp
Ground black pepper to taste
Vegetable oil 2 tbsp
Mayonnaise 3 tbsp
Eggplant 2 pc

Recipe instructions

Step 1

Step 1
Letʼs prepare the ingredients according to the list. Now there are varieties of eggplants without the bitterness inherent in this vegetable. However, if the vegetables are bitter, it’s okay. You can easily remove the specific bitterness from eggplant by soaking it in a salty solution. Wash the vegetables, cut into thin slices, put in a bowl and sprinkle with salt, leave for 15 minutes. Then we wash the eggplants and squeeze out the water to remove excess moisture and salt.

Step 2

Step 2
Pour vegetable oil into a frying pan and heat it. Place the eggplant slices on the heated oil, fry them for literally two minutes on each side, they should brown slightly.

Step 3

Step 3
The main thing is not to overcook the vegetables so that they don’t burn and become bitter.

Step 4

Step 4
While the eggplants are roasting, peel the film from the garlic cloves, grate them on a fine grater or pass them through a press. If you don’t like the taste of fresh garlic, you can simmer it a little in a frying pan with oil, but the taste of the dish, of course, will not be so piquant and bright.

Step 5

Step 5
If you want them to taste less greasy, place the finished eggplants on a paper towel so that excess oil is absorbed into the paper. Then place the vegetable slices in a stack on a serving dish.

Step 6

Step 6
Apply a thin layer of mayonnaise to each piece and sprinkle with chopped garlic and ground black pepper to taste. Serve to the table. The result will be a kind of original pyramid for serving. You can, of course, decorate the dish differently, fry the eggplant in long slices and roll them with the filling into rolls. A matter of taste and imagination. Bon appetit!

Additional rubrics

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