Summer, sun, sea.... I want all of this and more!!! Here are thoughts about sea and the upcoming holidays, inspired by this appetizer, for the contest "Vegetable traffic light". Albeit not quite like, but still...
|Cooking time -||Number of servings 6|
Cut eggplant into lengthwise thin slices. Soak in cold, salted water and leave for 15 minutes.
Dry with a cloth.
With a brush, grease with olive oil.
The pan well to heat. Fry the eggplant in a dry pan. Forgot to take a picture. *DONT_KNOW*
For sauce, combine honey, vinegar, olive oil (1tbsp. spoon) and mustard.
Pour the sauce over the tomato slices. Leave for 10 minutes.
Grate cheese on a small grater, squeeze in the garlic.
Add a little mayonnaise.
Putting the appetizer portion. On a plate, lay the eggplant. Them to the tomatoes, pour a little sauce.
Then again, the eggplant, just put them across. Them cheese mixture and a little parsley (I just broke off the leaves). They, again, across - the eggplant.
And the final touch. In a slice of eggplant wrapped corn.
Put roll on top. On top, decorate with a little corn and greens. Before serving, pour the remaining sauce.