Eggplant in garlic sauce

10 servings

45 minutes

Eggplants in garlic sauce are a refined dish of European cuisine, combining the rich flavor of fried eggplants with an aromatic garlic-green sauce. Historically, eggplants came to Europe from Asia and became popular due to their versatility and rich taste. Here they are infused with a spicy sauce made from mayonnaise, garlic, and fresh herbs, creating a harmony of textures—tender inside and slightly crispy outside. They can be served as an independent appetizer or as a side dish to meat and fish. This dish is perfect for cozy family dinners or festive gatherings, adding a touch of gastronomic elegance. Its simplicity in preparation makes it accessible even for novice cooks.

Energy value per serving

• Calories: 246.1
• Proteins: 1.7g
• Fats: 24.1g
• Carbohydrates: 5.5g

Ingredients

• Eggplants: 1 kg
• Salt: to taste
• Garlic: 2 clove
• Mayonnaise: 90 g
• Green: 1 bunch
• Vegetable oil: 10 tbsp

Cooking steps

1. Wash the eggplants, peel them, slice into rounds, place in a large bowl, salt, mix, and let sit for 10-15 minutes.

   Required ingredients:

   • Eggplants: 1 kg
   • Salt:  to taste

2. Prepare the sauce simultaneously: mix mayonnaise, finely chopped garlic, and chopped herbs.

   Required ingredients:

   • Mayonnaise: 90 g
   • Garlic: 2 cloves
   • Green: 1 bunch

3. Heat vegetable oil in a pan, fry the eggplants, and place them on a paper towel to drain the oil.

   Required ingredients:

   • Vegetable oil: 10 tablespoons
   • Eggplants: 1 kg

4. Place the fried eggplants on a flat dish, brushing each layer with sauce.

   Required ingredients:

   • Eggplants: 1 kg
   • Mayonnaise: 90 g