Description
Extremely tasty and easy to make appetizer! Crispy eggplant and tender avocado sauce - simply yum! For greater utility eggplant can be baked, not fried.
Ingredients
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Eggplant
2 piece
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Avocado
2 piece
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Parsley
1 piece
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Lime
1 piece
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Sunflower oil
-
Mayonnaise
1 Tbsp
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Garlic
1 tooth
Cooking
Eggplant cut into circles and soak in salted water for 20-30 minutes. Then a good squeeze.
Fry with oil, pre-roll in flour. (Without the flour to fry).
On the still-hot eggplant put a little finely chopped garlic.
Clean the avocado from seeds and rind. Send in a blender, squeeze the lime, add the mayonnaise and blend.
I took the mayonnaise Premium TM Mahe with quail egg, because it contains no starch and is manufactured according to GOST.
Collect millefeuille, alternating eggplant and avocado sauce. To remaining sauce add chopped parsley and decorate our turret them, and fresh parsley.
Bon appetit!
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