Eggplant Appetizer with Eggs and Garlic

This is a recipe for a tasty eggplant appetizer. It’s perfect for a festive meal or buffet. You can adjust the spiciness of this appetizer by adding more or less garlic. Eggplant with eggs and garlic is a lesser-known dish, but it’s super tasty. It is a simple recipe, but full of flavor, bringing to the table the authentic taste of roasted vegetables, enriched by the velvety texture of the eggs and the intense aroma of garlic.

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  Cut the eggplants into circles about 0.7 cm thick. You can use sliced and frozen ones from the fall.
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  Rinse the tomatoes and slice them into thin slices.
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  Coat the eggplant slices in flour on both sides.
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  Fry the eggplants in vegetable oil over medium heat.
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  Turn the eggplants and cook until they are browned to your liking.
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  Boil the eggs, cool them and peel. Finely chop.
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  Place the chopped eggs in a small bowl.
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  Peel and press the garlic cloves. Add to the eggs.
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  Add mayonnaise to eggs according to taste.
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  Mix the egg mixture until smooth.
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  Spread a medium layer of egg filling on each slice of eggplant.
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  Place a slice of tomato over the egg filling.
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  Rinse the parsley thoroughly and use it to garnish our appetizer.