Eggplant "peacock" will replace a light main course in a summer dinner or serve as a delicious and beautiful appetizer for a festive table.
It is necessary
- - 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.
Instructions
Step 1
Cut the eggplant lengthwise into thin slices, leave it intact at the very base. Salt each slice and leave the eggplant for 10-15 minutes to let the juice flow. Squeeze carefully so as not to damage the slices. Fan the eggplant and fry on both sides until tender, avoiding warping. Place on a napkin and cool.
Step 2
Grind the processed cheese with mayonnaise and grated garlic until smooth. Boil the egg hard. Cut the tomato, olives and egg into circles. Olives and an egg - optional.
Step 3
Transfer the eggplant to a plate, keeping its shape. Lubricate each slice - these will be peacock tail feathers - with cheese paste. Put a circle of eggs on each "feather", on it - a slice of tomato, and on top - a circle of olive. Make eyes and a beak from the same products, and wings from greenery.
