Snack "Peacock tail"
Total time 40 m.
Preparation 20 m.
Preparation 20 m.
Easy
Number of servings
6
Ingredients
Eggplants
2
pc.
Zucchini
2
pc.
Tomatoes
2
pc.
Hard cheese
100
g
Pitted olives
30
g
Garlic
1
clove(s)
Mayonnaise
2
tbsp.
Salt
to taste
Nutritional value
One serving (~ 214 g)
Proteins 7,80 g
Fats 13 g
Carbohydrates 7,37 g
Calorie content 156 kcal
Cooking steps
1
Cut the eggplants into slices about 1 centimeter thick and place them in a bowl. Sprinkle well with salt, mix and leave for 10-20 minutes to remove excess moisture from the eggplants. Then drain the liquid and dry with a paper towel.
We also cut the zucchini into slices. Place the eggplants and zucchini on a baking sheet lined with baking paper.
Cut the eggplants into slices about 1 centimeter thick and place them in a bowl. Sprinkle well with salt, mix and leave for 10-20 minutes to remove excess moisture from the eggplants. Then drain the liquid and dry with a paper towel.We also cut the zucchini into slices. Place the eggplants and zucchini on a baking sheet lined with baking paper.
2
Grease each circle with vegetable oil and bake in the oven for about 20 minutes at 200°C.
Grease each circle with vegetable oil and bake in the oven for about 20 minutes at 200°C.
3
Cut the tomatoes into slices or half-slices, depending on the size of the tomatoes. Cut the olives in half lengthwise. Grate the cheese on a fine grater, add finely chopped garlic to it, mix with mayonnaise.
Cut the tomatoes into slices or half-slices, depending on the size of the tomatoes. Cut the olives in half lengthwise. Grate the cheese on a fine grater, add finely chopped garlic to it, mix with mayonnaise.
4
Assembling the Peacock Tail appetizer. Place the eggplants on a plate to create the shape of a peacock's tail. Place a slice of tomato on top of each piece, cheese mixture on it, then zucchini. Place half an olive on the zucchini. Place the snack in the refrigerator for at least half an hour. Let's serve!
Bon appetit!
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