Eggplant wash, cut off the stems. Cut a length of plate with a thickness of about 1-2 mm. Sprinkle with salt and let stand for 15-20 minutes. After that, rinse under running cold water and dry with paper towel. Fry in preheated pan in a little vegetable oil (it requires quite a bit). Not very far from the plate, the eggplant stir-fried fast!

Potatoes wash, peel and boil in salted water until tender. I cut up the cubes to expedite the process.

To the potatoes add 1 tomato, 1 tbsp Mayo and 1 tbsp sour cream, salt. Grind in a blender until a homogeneous mass. (Those who are against baking of mayonnaise, put mayonnaise instead of sour cream.)

Rectangular shape cover with foil and grease with vegetable oil. Put alternately, the eggplant and the tomato-potato mixture. And the first and last layer should be eggplant. After putting some tomato-potato mixture, it should be well spread. Bake in a preheated 200 degree oven for 15-20 minutes.

While the terrine is cooked, finely chop the garlic and mix it with 2 tablespoons of mayonnaise.

Slice the tomato thin slices.

Ready the terrine to cool, then gently transfer to the dish with foil. Lubricate the garlic-mayonnaise mixture. On top lay the tomatoes.