- Author Brandon Turner [email protected].
- Public 2023-12-17 01:37.
- Last modified 2025-01-24 11:12.
It is customary to serve snacks on holidays before serving main courses. Delight your guests with an extravagant peacock eggplant appetizer.
It is necessary
- - 2 eggplants;
- - vegetable oil;
- - 2 processed cheese;
- - 2 eggs;
- - 3-4 cloves of garlic;
- - 2-3 tbsp. tablespoons of mayonnaise;
- - 1 cucumber;
- - 1/4 red bell pepper;
- - pitted black olives;
- - salt;
- - ground black pepper.
Instructions
Step 1
Hard boil the eggs. In order to prevent the shells from cracking on them, you can add salt to boiling water.
Step 2
Cut the eggplants into slices. The thickness of each circle can be up to 1 cm. Eggplants must be fried in preheated sunflower oil on each side. Fry over medium heat until a slight blush appears on the vegetables.
Step 3
Put the finished eggplants on a napkin so that the excess oil goes away. Let them cool down. There is no need to salt them, as there will be a rather spicy salad on top.
Step 4
For such a salad, grate processed cheese and boiled eggs on a fine grater. Grind the garlic through a garlic press. Add salt and pepper to taste, season with mayonnaise and stir. Please note that the salad mass should be thick.
Step 5
Cut the cucumbers into thin slices. The pepper also needs to be chopped thinly. Cut each olive in half.
Step 6
Spread each eggplant circle with a salad paste. Place a circle of cucumber on one end and half an olive on top. Place a strip of pepper on the other end along the very edge. This is how you need to decorate all the eggplant mugs.
Step 7
Place the prepared mugs on a large peacock-shaped dish. The appetizer is ready, you can serve it on the table.
