Description
This appetizer will decorate any holiday table! It is pretty simple) it Turns out tasty and original)
Ingredients
-
Eggplant
350 g
-
Tomato
200 g
-
Cucumber
150 g
-
Soft cheese
150 g
-
Garlic
2 tooth
-
Mayonnaise
2 Tbsp
-
Black olives
6 piece
-
Greens
-
Salt
-
Flour
0.5 cup
Cooking
Eggplant cut diagonally to get is not round but oval slices, thickness of about half a centimeter.
Add to them a pinch of salt and gently mix with your hands, helping of salt is distributed on every slice. Leave the eggplants in half an hour, so they left all of the bitterness.
After a specified time released unwanted fluid is drained.
Each slice of eggplant dip in flour (excess flour off definitely).
Eggplant spread on a heated pan with vegetable oil and fry on medium heat until Golden brown on both sides. Put them on a dish with paper towel which will absorb excess oil.
For the sauce mix the soft butter or cream cheese with mayonnaise, garlic and herbs.
Cucumber and eggplant, cut into oval slices diagonally. Tomato thin round slices.
Eggplant lay on a dish with a small semicircle, the number of eggplants in the row depends on the size of an eggplant and the size of the meals (I had the eggplant is large, so the series consists of 4 PCs.). On each put the cheese sauce.
Put the tomato slices so that the top part of the eggplant was open. Optional potseluem.
On the lower half of the tomatoes put a little sauce. Top the cucumber slices (top of the tomato should remain open). Cucumber-put halves of olives.
Next, a little overlap put exactly the same number. Subsequent rows should be less than 1 piece 1 last slice placed in the bottom. Thus establishing the pattern of a peacock's tail.
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