Fried eggplants
Cut an aubergine into thin slices (about 2 - 3 mm). Mix one egg (or two depending on how big the eggplant is) with 1 teaspoon salt and turn the eggplant slices inside. Fry directly after turning in hot olive oil from both sides until golden brown to medium brown. Let cool on a plate with a paper towel.
Mix mayonnaise with garlic and season with lemon juice. Spread the cooled aubergine slices thinly on one side and roll them up.
Also goes with zucchinis and is served with us for barbecues.
