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.
1
Wash the eggplants, peel them, slice into rounds, place in a large bowl, salt, mix, and let sit for 10-15 minutes.
- Eggplant: 1 kg
- Salt: to taste
2
Prepare the sauce simultaneously: mix mayonnaise, finely chopped garlic, and chopped herbs.
- Mayonnaise: 90 g
- Garlic: 2 cloves
- Fresh herbs: 1 bunch
3
Heat vegetable oil in a pan, fry the eggplants, and place them on a paper towel to drain the oil.
- Vegetable oil: 10 tablespoons
- Eggplant: 1 kg
4
Place the fried eggplants on a flat dish, brushing each layer with sauce.
- Eggplant: 1 kg
- Mayonnaise: 90 g
