As summer brings an abundance of fresh produce, there’s no better time to indulge in light, flavorful appetizers that celebrate the season’s best ingredients. This recipe for aubergines with tomatoes is a simple yet absolutely delicious dish that will quickly become a staple in your kitchen. The combination of tender eggplant, juicy tomatoes, and a touch of garlic creates a mouthwatering appetizer that’s perfect for any occasion. It’s so good, you might find yourself making it again and again! Let’s dive into this easy-to-make recipe.
Ingredients
- 1 eggplant: The star of the dish, with its rich and creamy texture.
- 3 cloves of garlic (or to taste), minced: Adds a robust, aromatic flavor.
- Vegetable oil for frying: To achieve a perfectly golden exterior on the eggplant slices.
- Salt: For seasoning the eggplant and bringing out its natural flavors.
- 2 tomatoes, sliced: Adds freshness and juiciness to the appetizer.
- 3-4 eggs, beaten: Used for coating the eggplant before frying.
- 2 tablespoons mayonnaise: Adds a creamy, tangy layer to complement the vegetables.
- Salt and pepper to taste: Essential seasonings to balance the flavors.
- Parmesan cheese, grated (optional for garnish): For an extra touch of richness and flavor.
Instructions
1. Prepare the Eggplant:
- Begin by washing the eggplant and slicing it into rounds about 1/4-inch thick.
- Arrange the slices on a paper towel and lightly season them with salt.
- Let them sit for about 15-20 minutes. This step helps to draw out excess moisture and any bitterness from the eggplant.
- After the eggplant has rested, pat the slices dry with another paper towel to remove the moisture and excess salt.
2. Coat and Fry the Eggplant:
- In a shallow dish, beat the eggs and season them with a little salt and pepper.
- Pour a liberal amount of vegetable oil into a large skillet and heat it over medium heat.
- Dip each eggplant slice into the beaten eggs, ensuring both sides are well-coated.
- Carefully place the eggplant slices in the hot oil and fry for about 2-3 minutes on each side, or until they are golden brown and tender.
- Once fried, remove the eggplant slices from the skillet and place them on a plate lined with paper towels to drain any excess oil.
3. Assemble the Appetizer:
- Arrange the fried eggplant slices on a serving plate.
- Mince the garlic and sprinkle it over the eggplant slices for a burst of flavor.
- Place a slice of tomato on top of each eggplant slice.
- In a small bowl, mix the mayonnaise with a bit of salt and pepper, then drizzle or spread it over the tomato-topped eggplant slices.
- If you’re using Parmesan cheese, sprinkle it generously over the top as a finishing touch.
4. Serve and Enjoy:
- This appetizer is best served warm, but it’s also delicious at room temperature.
- Garnish with fresh herbs like basil or parsley if you like, and serve as a starter or a light snack.
- Pair it with crusty bread or enjoy it on its own for a delightful taste of summer.
Conclusion
Aubergines with tomatoes is the ultimate seasonal appetizer—simple, fresh, and bursting with flavor. The tender eggplant, combined with juicy tomatoes and a hint of garlic, creates a dish that’s both satisfying and light. Whether you’re hosting a summer gathering or just looking for a quick snack, this appetizer is sure to impress. With its ease of preparation and delightful taste, it might just become your new favorite way to enjoy eggplant. Give it a try, and experience the flavors of the season in every bite!