Eggplant Appetizer “Peacock Tail”

Fried eggplant appetizer, simple, tasty and looks pretty.

Servings: 5

Cook: 40 mins

Ingredients

Directions

Hard-boiled eggs. Cut the eggplants into slices up to 1 cm thick.
Fry the eggplants in heated vegetable oil on both sides, over medium heat, until lightly browned.
We immediately spread it on a napkin so that excess oil is absorbed. Let the eggplant cool. Do not salt the eggplants, since then we will have a rather spicy salad on top.
For the salad, grate processed cheese curds on a fine grater (they should be kept in the refrigerator to rub them better) and boiled eggs. Press the garlic through a press. Season with salt and pepper to taste, mix and season with mayonnaise. The lettuce should be thick enough.
Cut the cucumber into thin slices. Cut a quarter of pepper into thin slices. Cut the olives in half.
Spread each eggplant circle with a salad mass. On one end of the mug, put a circle of cucumber and put half an olive on top. To keep the olive, I also smeared it with salad from below. On the opposite end, spread a strip of pepper along the very edge. This is how we decorate all the eggplant mugs.
We spread the prepared circles on a large oval dish in the form of a peacock’s tail. The Peacock Tail eggplant appetizer is ready.

Bon Appetit!

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