Eggplants with Tomatoes and Garlic
Appetizers • Greek
Description
Eggplants with Tomatoes and Garlic
Ingredients
- Tomatoes 3 pieces
- Eggplants 1 piece
- Garlic 1 head
- Dill 1 bunch
Step-by-Step Guide
Step 1
Prepare the eggplant: I used one medium-sized eggplant — slice the eggplant into medium-thick rounds (not too thin), place it in a bowl, and pour boiling water over it for about 30 minutes. This procedure is necessary to prevent the eggplant from being bitter.
Step 2
Next, fry the eggplant on both sides and place it on a plate. To keep the eggplant less greasy, it's better to place them on paper towels to absorb the oil.
Step 3
Slice the tomatoes into medium-thick rounds. Finely chop the herbs and garlic. Layer the ingredients as follows: eggplant, sprinkle with a little salt, then add garlic and tomato on top, followed by herbs, garlic, and again eggplant, remembering to salt each layer. Alternate this two times to achieve the desired size.
Step 4
It is best to serve the dish cold, so the eggplants can soak up the tomato juice and garlic.
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