Any housewife dreams that the dishes on the festive table were not only tasty, but also beautiful. And best of all, if they will amaze with their unusual appearance. Indeed, most likely, it is these dishes that will disappear first from the festive table. In this case, a peacock tail eggplant snack may turn out to be very useful. Despite the fact that it is prepared from available products, it looks very colorful and appetizing.
To make the Peacock Tail from eggplant, of course, you need the eggplant itself. In addition, you will also need tomatoes, zucchini, mozzarella, basil, salt, pepper and garlic.
Wash the eggplants and, if necessary, soak with salt for an hour. This is done so that extra bitterness leaves them. After that, each cut along, leaving the connection at the root. As a result, the eggplant can be decomposed like a fan. Separately, fry zucchini, cut into slices. Mix chopped garlic and basil, add olive oil as much as possible to make a sticky mass. Grease each petal with it, sprinkle grated cheese on a fine grater on top and put in a mug of zucchini and tomato. Bake the resulting "tails" in the oven until cooked at a moderate temperature.
But since almost everyone likes
eggplant, the Peacock Tail
recipe was quickly adapted to existing diets, for example, for the minus 60 system. Eggplants themselves are prepared in the same way. But all cooking is done in the microwave. So, the eggplants are salted and first cooked for one 5 minutes. Then, for each "feather of the tail" chicken minced with onions is laid out and put in the microwave for another 4 minutes. Then add slices of tomatoes or bell pepper (or you can both) and heat for another 4 minutes. Now all that remains is to add the grated cheese and microwave it for another 2 minutes - and the Peacock Tail appetizer from the eggplant is ready.
But all options have one drawback - it is not always possible to find eggplants with a thin and even skin. So, you have to clean, and the dish will lose part of its charm. In this case, the Peacock Tail appetizer from eggplant can be prepared differently. Cut the eggplant into slices, salt and leave for 20-30 minutes. Then rinse under running water. Fry in vegetable oil on each side for a couple of minutes. Put on a paper towel to absorb excess oil. Meanwhile, mix the grated cheese, chopped garlic and mayonnaise. Spread still hot eggplants with this mixture. Put them on a flat dish, giving the shape of a tail. Garnish with chopped tomatoes, cucumbers and olives.
At will to such a "tail" can be made from a pear and the peacock itself. Using a thin knife, cut a figure out of it. For eyes, use cloves or peas, for beaks - bell peppers. Wings can be made from cucumber and olives, as well as legs. The head of a peacock can be decorated with any greens - dill, parsley or cilantro. Here you can experiment by making a new bird each time.
The Peacock Tail appetizer of eggplant, whatever the recipe, is sure to appeal to all guests. First, with its beautiful appearance, and then with its internal content. And do not worry if some pieces are uneven. In nature, there is nothing the same, it just looks natural.