Eggplant "peacock" will replace a light main course in a summer lunch or serve a delicious and beautiful snack for the festive table.
Pick your recipe
You will need
- - a small long eggplant;
- - processed cheese - to taste;
- - one egg;
- - 3-4 tbsp. tablespoons of mayonnaise;
- - 1-2 cloves of garlic;
- - one tomato;
- - greens and olives for decoration;
- - 2 tbsp. tablespoons of vegetable oil.
Instruction manual
1
Cut the eggplant along thin slices, leave it whole at the very base. Salt each slice and leave the eggplant for 10-15 minutes to let the juice flow. Carefully, so as not to damage the slices, wring out. Fan the eggplant and fry on both sides until cooked, avoiding deformation. Fold on a napkin and cool.
2
Mash the cream cheese with mayonnaise and grated garlic until smooth. Boil the egg hard. Cut the tomato, olives and egg into circles. Olives and egg - optional.
3
Put the eggplant on a plate, keeping its shape. Grease each slice - it will be the peacock tail feathers - cheese paste. Put a circle of eggs on each "feather", a slice of tomato on it, and a circle of olive on top. Make eyes and beak from the same products, and wings from greens.