This is truly a very tasty and interesting dish: it surprisingly combines tenderness and piquancy. For tenderness meets the main character-eggplant and potato terrine, but the piquancy give the dish garlic and mayonnaise.
Wash the eggplant, cut off the tails. Cut a length of plate with a thickness of about 1-2 mm. Sprinkle with salt and let stand for 15-20 minutes. Then rinse under running cold water and dry with a paper towel. Fry in a heated pan in a small amount of vegetable oil (it requires a little bit). The eggplant stir-fried fast!
Wash, peel and boil potatoes in salted water until ready. I diced it to speed things up.
Add 1 tomato, 1 tbsp mayonnaise and 1 tbsp sour cream and salt to the potatoes. Grind in a blender until smooth. (Those who are against baking of mayonnaise, put mayonnaise instead of sour cream.)
The rectangular form to lay a foil and to grease with vegetable oil. Put alternately, the eggplant and the tomato-potato mixture. And the first and last layer should be eggplant. After laying out the tomato-potato mixture, it should be well smeared. Bake in a preheated 200 degree oven for 15-20 minutes.
While terrine is cooking, finely chop the garlic and mix it with 2 tablespoons of mayonnaise.
Cut the tomato into thin slices.
Ready terrine cool, then gently transfer to the dish with foil. Grease with garlic-mayonnaise mixture. Put top with tomatoes.