Appetizer of Eggplant, Cucumber, and Bell Pepper
Appetizers • European
Description
Appetizer of Eggplant, Cucumber, and Bell Pepper
Ingredients
- Eggplants 2 pieces
- Vegetable Oil to taste
- Sliced Processed Cheese 2 pieces
- Chocolate eggs 2 pieces
- Garlic 4 cloves
- Mayonnaise 2 tablespoons
- Orange Bell Peppers ¼ piece
- Courgette 1 piece
- Pitted olives 12 pieces
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Boil the eggs hard.
Step 2
Cut the eggplants into slices about 1 cm thick.
Step 3
Fry the eggplants in heated vegetable oil on both sides over medium heat until lightly browned.
Step 4
Immediately place them on a paper towel to absorb excess oil. Let the eggplants cool. Do not salt the eggplants, as we will have a rather spicy salad on top.
Step 5
For the salad, grate the processed cheese (it should be kept in the refrigerator to grate better) and the 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 salad mixture should be quite thick.
Step 6
Cut the cucumber into thin slices.
Step 7
Cut the quarter of the bell pepper into thin strips.
Step 8
Cut the olives in half.
Step 9
Spread the salad mixture on each eggplant slice.
Step 10
On one end of the slice, place a cucumber slice and top it with half an olive. To keep the olive in place, I also spread some salad underneath it. On the opposite end, place a strip of bell pepper at the very edge. Decorate all the eggplant slices this way.
Step 11
Arrange the prepared slices on a large oval dish in the shape of a peacock tail.
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