Eggplant sandwich with tomatoes
4 servings
45 minutes
Eggplant sandwich with tomatoes is a delicate and aromatic dish inspired by European culinary traditions. Its roots trace back to simple home recipes where the combination of fresh vegetables and rich sauce creates a harmony of flavors. The crispy layer of fried eggplants absorbs the creamy garlic and dill sauce, giving the sandwich a rich and spicy taste. Juicy tomato adds freshness and a slight tanginess, balancing textures and aromas. This dish is perfect for a cozy family dinner or a festive table, delighting with its simplicity of preparation and richness of flavor nuances. Light yet nutritious, the eggplant sandwich can be served as an appetizer or a standalone dish, enjoying its rich and warming taste.
1
Slice the eggplants into rounds, not too thin and not too wide. Whisk the eggs with salt for a uniform mixture, using a whisk or a fork.
- Eggplants: 3 pieces
- Chicken egg: 4 pieces
- Salt: to taste
2
Pour oil into the pan and heat it. Dip the eggplant slices in eggs and fry on both sides.
- Vegetable oil: 200 ml
- Eggplants: 3 pieces
- Chicken egg: 4 pieces
3
Place the fried eggplants on a plate with a napkin and let them cool.
4
For the sauce, mix sour cream with minced garlic and chopped dill. Salt the sauce to taste, but not too much, as there is already salt in the fried eggplants.
- Sour cream: 200 g
- Garlic: 1 head
- Dill: 1 bunch
- Salt: to taste
5
Once the eggplants have cooled, spread sauce on one circle, place a sliced tomato circle (with the same thickness) on top, and cover with a second eggplant circle.
- Eggplants: 3 pieces
- Sour cream: 200 g
- Tomatoes: 4 pieces