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Eggplant appetizer

If the cheese is too salty, before consumption put it in cold water and store it in the fridge for several hours. Once opened, it should be conserved in salty brine in the fridge (2-3 table spoons of salt dissolved in 1 liter of cold water).

Ingredients:

4 servings

3 eggplants

4 tomatoes

4 garlic cloves

2 tbsp finely chopped parsley

100 g mayonnaise

100 g ALBENA^® cheese

Method:

Slice the eggplants, sprinkle with salt and leave for 30 minutes. Slice the tomatoes and chop the garlic. Lightly oil a baking tray and layer the eggplants, the tomatoes, and the garlic, ending with the mayo. Add some crumbled cheese and bake until golden brown.  Could be served both warm and cold with some chopped parsley sprinkled on top.