How to cook a peacock tail of eggplant?

Any hostess wants to make the dishes on the festive table not only delicious, but also beautiful. And best of all, if they will amaze with their unusual appearance. After all, most likely, these dishes will disappear first from the festive table. Very opportunely in this case, there may be a snack of eggplant "Peacock's tail." Despite the fact that it is prepared from the available products, it looks very colorful and appetizing.

To prepare "Peacock's tail" from aubergines, of course, we need the eggplants themselves. In addition, you will also need tomatoes, zucchini, mozzarella, basil, salt, pepper and garlic.

Eggplant should be washed and, if necessary, soaked with salt for an hour. This is done so that the extra bitterness leaves them. After this, each cut along, leaving the joint at the spine. As a result, the eggplant can be expanded as a fan. Separately fry the zucchini, cut into slices. Mix the crushed garlic and basil, add the olive oil so much to get a viscous mass. Lubricate it with each petal, sprinkle the grated cheese on top of the small grater and put a mug of zucchini and tomato over it. Bake the resulting "tails" in the oven until cooked at a moderate temperature.

But since almost everyone likes eggplants, the recipe "Peacock's tail" was quickly adapted to existing diets, for example, for the "minus 60" system. Aubergines are prepared in the same way. But the whole preparation of the dish is done in the microwave. So, the eggplants are salted and prepared first for only 5 minutes. Then for each "feather tail" is laid out chicken minced with onion and another 4 minutes put in a microwave. Then, slices of tomatoes or bell pepper are added (or both), and another 4 minutes are heated. Now it only remains to add grated cheese, send it to the microwave for another 2 minutes - and the appetizer "Peacock's tail" from eggplants is ready.

But all variants have one drawback - it is not always possible to find aubergines with a thin and even skin. So, it is necessary to clean, and the dish will lose some of its charm. In this case, a snack "Peacock's tail" from aubergines can be prepared in a different way. Cut the eggplant into slices, add 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 napkin so that excess oil is absorbed. Meanwhile, mix grated cheese, chopped garlic and mayonnaise. With this mixture, spread the hot eggplants. Put them on a flat dish, giving a tail shape. Garnish with sliced tomatoes, cucumbers and black olives.

At will to such a "tail" can be made from a pear and the peacock itself. Using a thin knife, cut out a figure from it. For eyes use clove or pepper peas, for beak - Bulgarian pepper. Wings can be made from cucumber and olives, as well as legs. The head of the peacock can be decorated with any herbs - dill, parsley or coriander. Here you can experiment, making each time a new bird.

Snack "Peacock's tail" from eggplant, no matter what recipe has been chosen, is sure to please all guests. First, its beautiful appearance, and then the inner content. And do not worry if any pieces are uneven. In nature, there is nothing the same, it looks just natural.