Fried eggplant with garlic and mayonnaise

2 servings
1 hour

How to make fried eggplant with garlic and mayonnaise? Prepare the ingredients listed in the formulation. How to choose the right eggplant for this dish? The fruits should be medium-sized with a shiny dark peel. Do not take brown, wrinkled, soft and damaged vegetables. Make sure the peduncle is in place.

Wash the eggplant, dry, remove the peduncle. Cut into circles (about 0. 7-2cm thick), trying to maintain the original shape of the vegetable.

Place the aubergines on a plate, salt and leave for 10-15 minutes. To avoid bitterness in taste, salt the vegetables, leave for 30 minutes. Drain the resulting liquid and dry each eggplant slice with a napkin.

Prepare all the necessary products to prepare the sauce.

Peel the garlic, pass it through the press. In a container, combine the mayonnaise with Provence herbs, ground peppers and garlic. If for some reason you don't like mayonnaise, replace it with sour cream (any fat content) or natural yogurt without additives.

Stir the sauce until smooth.

In a frying pan, heat the vegetable oil well with a high steaming temperature. Lay out the aubergines. Fry them on both sides (about 2-4 minutes) over a medium heat until rosy. Pour the oil into the pan as needed.

Place the fried aubergines on a paper towel that will absorb the excess fat. Lay out in the same sequence as they were arranged when slicing. Let them cool down a little.

Brush each eggplant mug with mayonnaise-garlic sauce (about 1 -2 tbsp) and put it on the dish, recreating the whole vegetable. It is necessary to control that the circles do not mix among themselves and do not knock down the correct sequence and, as a result, the finished dish retains stability.