Tomato and eggplant antipasti

Ingredients for 6 servings:

• 2 eggplants, long, narrow
• n. B. Oil
• 6 m.-large tomato(s)
• 180 ml mayonnaise (Russian salad mayonnaise)
• 1 garlic clove(s), squeezed
• Salt
• possibly grated cheese
• possibly herbs

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Cut the eggplant into (not too!) thin slices and pierce each slice several times with a fork. Brush the slices with oil. Then fry in a pan on both sides (it’s recommended to press firmly with a fork to ensure they’re nice and juicy). Place on a plate lined with kitchen paper. Mix the mayonnaise with the crushed garlic. Alternatively, you can also mix together sour cream, salt, pepper, and a crushed garlic clove. Slice the tomatoes (similar in thickness and diameter to the eggplant slices). Now the stacking begins: 1 eggplant slice, sprinkle with a little salt, spread 1 teaspoon of mayonnaise on top, 1 tomato slice, sprinkle with a little salt, spread mayonnaise on top, 1 eggplant slice. Continue building towers until all the ingredients are used up. If you like, you can also add herbs like dill or basil to the top slice. This looks great with the mayonnaise. You can eat the eggplant and tomatoes as is, or sprinkle with grated cheese and bake them in the oven.