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.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 106 kcal

Ingredients

Instructions

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