Eggplants in batter with tomatoes

Eggplant in batter with tomatoes is a hot appetizer that will decorate any table.

Ingredients

• Eggplant - 2-3 pcs.
• Tomatoes - 1-2 pcs.
• Garlic - 3 cloves
• Eggs - 2 pcs.
• Mayonnaise - 100 g (to taste)
• Flour - 1-2 tbsp. spoons (to taste)
• Salt - 1 tbsp. spoon (to taste)

Directions

1. Wash the eggplant, dry it, cut into thin slices (about 0.5 cm thick).
2. Put the eggplant in a bowl and season with salt. Leave for 15-20 minutes for bitterness to come out.
3. Peel the garlic, chop.
4. Prepare the batter: beat the eggs into a bowl.
5. Beat eggs, salt, add flour and a little water (according to the consistency, the batter should turn out to be somewhat more liquid than the dough for pancakes).
6. Squeeze eggplant from juice, dip in batter.
7. Heat up a frying pan, pour vegetable oil. Dip eggplant into hot oil.
8. Fry eggplant over medium heat until golden on one side (1-2 minutes), and then turn over and fry on the other side until golden.
9. After that, grease half the eggplant slices with mayonnaise, sprinkle with chopped garlic.
10. Wash the tomatoes, cut thinly (about 0.5 cm thick). Put a thin circle of tomato on top of prepared fried eggplants in batter with garlic and mayonnaise.
11. Cover with remaining eggplant slices. Eggplants in batter with tomatoes and garlic are ready to serve.
12. Bon appetit!