Fried Eggplants
Description
Suitable for both special occasions and everyday meals. To prepare fried eggplant "Peacock Tail", we will need medium eggplants that are fresh and firm. Cut them carefully and, preferably, thinly. I also recommend using black olives rather than green ones—they will look attractive in the finished appetizer. See the recipe. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Put the eggs on to boil, slice the eggplants into rounds.
- 3
Step 3
Fry in oil until golden brown.
- 4
Step 4
Then place them on a paper towel to let the excess oil drain off.
- 5
Step 5
For the salad, grate the processed cheese and hard-boiled eggs on a fine grater. Press the garlic through a garlic press. Season with salt and pepper to taste, mix, and dress with mayonnaise. The mixture should be thick enough.
- 6
Step 6
Cut the cucumber into thin rounds. Cut a quarter of the pepper into thin slices. Halve the olives.
- 7
Step 7
Brush each eggplant slice with salad dressing. On one end of the slice, place a cucumber round and top with half an olive. On the opposite end, along the very edge, place a strip of pepper.
- 8
Step 8
Arrange the fried eggplants "Peacock Tail" beautifully on a platter and serve.