Eggplant Towers

Ingredients

850 g eggplant

6 tomatoes

Vegetable oil

For the sauce:

2 tbsp processed cheese

4 tbsp mayonnaise

1 tbsp yogurt

1 tbsp lemon juice

3 cloves garlic

1 bunch dill

Salt to taste

Wash the eggplants and cut into slices. Place in a bowl, season with salt in layers, and let sit for 1 hour, shaking the bowl occasionally. Then rinse and pat dry with a paper towel.

Place the eggplants in a preheated frying pan (while frying, press each eggplant slice into the pan for a few seconds to ensure faster and more even cooking).

 Fry the eggplants on both sides until golden brown. If desired, place the cooked vegetables on a paper towel to absorb excess oil.

Mix the cheese, yogurt, mayonnaise, lemon juice, dill, and garlic together with a blender or a fork until smooth. Add salt to taste.

Slice the tomatoes.

Assemble the eggplant towers in the following order: eggplant, sauce, tomato, sauce, eggplant, sauce, tomato. Serve immediately or let sit in the refrigerator for an hour.

Enjoy!