Eggplant appetizer with tomatoes and cheese sauce
4 servings
60 minutes
Eggplant and tomato appetizer with cheese sauce is a simple yet surprisingly exquisite dish of European cuisine. Its roots trace back to Mediterranean traditions, where eggplants and tomatoes have long been an integral part of gastronomy. Tender, fried eggplants with a golden crust infused with garlic aroma perfectly complement juicy slices of fresh tomatoes. The cheese sauce, harmoniously blending the spiciness of garlic and the rich flavor of hard cheese, adds a creamy texture and depth to the appetizer. The ease of preparation makes this dish an ideal choice for festive tables or cozy family dinners. Fresh herbs like parsley or dill complete the composition with freshness and vibrant aroma, highlighting the natural harmony of flavors.
1
Slice the eggplants and tomatoes into round slices, as evenly as possible, not thick.
- Eggplants: 2 pieces
- Tomatoes: 4 pieces
2
To prepare cheese sauce, grate hard cheese on a fine grater, crush garlic cloves, mix, and add mayonnaise until a smooth consistency is achieved (dried basil can also be added).
- Cheese: 200 g
- Garlic: 4 heads
- Mayonnaise: 3 tablespoons
3
Place a frying pan on medium heat (preferably large), heat sunflower oil in it (the oil should completely cover the surface of the pan), and fry the eggplant slices until golden brown.
- Eggplants: 2 pieces
4
Place the fried eggplants on a large plate, salt each slice separately, add cheese sauce with a teaspoon, then a slice of tomato. Salt again, and garnish with finely chopped greens (parsley or dill).
- Eggplants: 2 pieces
- Cheese: 200 g
- Tomatoes: 4 pieces
- Salt: to taste
- Green: to taste