Eggplant Appetizer with Tomato and Garlic
This appetizer is one of the oldest in our family, always present at festive meals in the eggplant season, especially. It's "hunted" by everybody, and it tends to vanish quickly from the plates :)
It's so common, yet so useful now that I don't even have the time to cook anything more sophisticated. And, in fact, it's a meal in the family, so no need for that.
Traditionally (I've been cooking this recipe for about 15 years), I used to fry the eggplants. For about a year now, I've been cooking them on the grill and they're just as delicious, only healthier. The same with the filling, it can be only mayonnaise. I now make it with cream cheese and put only 1-2 tablespoons of mayonnaise for a more interesting touch.
Step by step
Cut the eggplants into slices (round and / or long), about 5mm thick. Brush with oil.
Grill on both sides.
In a small bowl, combine cream cheese with mayonnaise, crushed garlic and salt, to taste.
Core the tomatoes carefully and cut into thin slices.
I will show you now the traditional way:
- take a long eggplant slice, spoon some cream cheese on one of the ends, cover with a tomato slice.
Fold the other end of the slice over this filling. Let the tomato stick out a bit.
Actually, I like it simpler. I normally cut and grill the eggplant slices. Then I spread with cream cheese and garlic.
And top with a slice of tomato. It's faster and easier.
Now, it all depends on the skill and the likes :)
Arrange them on a plate, garnish with greens and serve.
They keep well in the refrigerator for a few hours or even until the next day.