“Pinnacles” Vegetable Appetizer with Egg
by Editorial Staff
Such bright “turrets” of croutons, eggplants, tomatoes, cucumbers, sweet peppers and boiled eggs will be a great snack for a festive table!
Cook: 30 mins
Servings: 7
Ingredients
- Bread – 7 slices
- Eggplant – 1 pc.
- Tomatoes – 2 pcs.
- Cucumbers – 2 pcs.
- Eggs – 2 pcs.
- Sweet pepper – 1 pc.
- Garlic – 1 clove
- Parsley – 0.3 bunch
- Sunflower oil – 50 ml
- Salt to taste
- Ground black pepper – to taste
Directions
- Prepare the ingredients for your egg vegetable snack. Boil the eggs.
- Cut the eggplants into slices, sprinkle them with salt and leave for 15-20 minutes.
- After that, blot the eggplant circles with a paper towel and fry in sunflower oil on both sides until they acquire a light blush. Transfer the sautéed eggplant from the skillet to a plate.
- From slices of bread, cut circles according to the number of slices of eggplant.
- Fry the bread in a frying pan with a little butter on both sides until golden brown. Place them on a serving plate.
- Wash and dry tomatoes, cucumbers and bell peppers. Cut the tomatoes and cucumbers into thin slices. Remove seeds and inner partitions from the pepper, cut the pepper into rings. Peel hard-boiled chicken eggs. Cut the eggs into slices.
- Put cooled eggplants on croutons, sprinkle with chopped garlic and herbs.
- Spread the pepper rings on the eggplant.
- Put egg circles in these pepper rings.
- Cover the eggs with the tomatoes, a round of tomato for each turret. Sprinkle them with black pepper.
- Then arrange the cucumber slices.
- Decorate the vegetable turrets with herbs.
- The “Pinnacle” vegetable appetizer with egg is ready to serve.
Bon Appetit!
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