in Recipes

Eggplant – Tomato – Rusk

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Ingredients for 4 servings:

  • 12 pieces of rusk
  • 80 g garlic – mayonnaise, aioli
  • 1 small eggplant(s)
  • 2 large tomatoes

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Spread the onions with the garlic mayonnaise. Cut the tomatoes and eggplant into 12 slices each. Coat the eggplant slices in flour, fry briefly on both sides, and remove from the pan and place them on the onions. Place the tomatoes on top and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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