Eggplant with Tomato and Cheese
Tender, a little bit spicy and so tasty summer appetizer. Parsley can be replaced by cilantro.
Eggplant with Tomato and Cheese Recipe
By Published: June 26, 2017
- Yield: ~3 Servings
- Prep: 10 mins
- Cook: 10 mins
- Ready In: 25 mins
Tender, a little bit spicy and so tasty summer appetizer. Parsley can be replaced by cilantro.
Ingredients
- 1 eggplant
- vegetable or olive oil
- parmesan to taste
- 2 cloves of garlic
- salt to taste
- mayonnaise to taste
- 2 tomatoes
- bunch parsley
Instructions
- Cut eggplant into thin slices and place in warm salted water. Dry the eggplant and fry the slices in oil. Grate the cheese and press a few cloves of garlic. Add salt and mayonnaise. Slice the tomatoes.
- On the eggplant, place one slice of tomato then1 tsp of the cheese mix on top, then roll the eggplant slice. Sprinkle the top with parsley.
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