Eggplant Appetizer “Peacock Tail”

by Editorial Staff

Fried eggplant appetizer, simple, tasty and looks pretty.

Servings: 5

Cook: 40 mins

Ingredients

  • Eggplant – 2 pcs.
  • Vegetable oil – for frying
  • Processed cheese – 2 pcs. (90 g each)
  • Eggs – 2 pcs.
  • Garlic – 3-4 cloves
  • Mayonnaise – 2-3 tbsp
  • Small cucumber – 1 pc.
  • Bulgarian red pepper – about 1/4 pcs.
  • Pitted black olives – about 10-12 pcs. (half the number of eggplant circles)
  • Salt to taste
  • Ground black pepper – to taste

Directions

  1. Hard-boiled eggs. Cut the eggplants into slices up to 1 cm thick.
  2. Fry the eggplants in heated vegetable oil on both sides, over medium heat, until lightly browned.
  3. 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.
  4. 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.
  5. Cut the cucumber into thin slices. Cut a quarter of pepper into thin slices. Cut the olives in half.
  6. 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.
  7. 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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