This appetizer with a spicy hint is perfect for a picnic and for the holiday table. Moreover, it can be simply spread on bread and eat a sandwich or just eat in small amounts as a salad. Also, it is possible to add grated carrots or bell pepper is only enrich the taste.
Eggplant — 2
Tomatoes — 5
Garlic — 5 — 6 cloves
Lemon — 1
The greens — to taste
1. Eggplant and tomatoes and cut my thick slices, eggplant about 1, 5 — 2 cm, 1 tomato, 5 cm.
2. Fry the eggplant on both sides in a dry pan or with the addition of a couple of drops of vegetable oil.
3. Eggplant fry well, so that means they are not left damp. Then, in the same pan on a small amount of vegetable oil fry the tomatoes with two sides. Roasted tomatoes desirable to shift into a bowl and let stand for 10 minutes, during which time they start up the juice that you want to add garlic fill. Garlic is forced through chesnokodavilku greens finely crumble, lemon cut into thin slices. Garlic mix greens with 80 mL of cold water. Then add the liquid from the pan of fried tomatoes and their juice.
4. Now each slice of eggplant dipped in filling in the container and spread evenly. On the layer of eggplant lay out a layer of tomatoes, garlic previously descended into the fill. On a layer of tomatoes lay out a couple of circles of a lemon and then spread a layer of eggplant. So we use all the ingredients and pour the remaining filling on top of the entire snack. Close the container and send it in the fridge for at least 4 — 5 hours, preferably overnight.