Decoration of any table - eggplant appetizer “Peacock Tail”: recipe with photo

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When setting the festive table, housewives choose not only tasty and satisfying, but also presentable dishes. One of them is the Peacock's tail. There are several options for preparing it, but they all have the same concept: fried eggplants and brightly colored vegetables are cut into ellipses and laid in layers. Preparation does not take much time and effort, but looks very impressive.

Eggplant appetizer “Peacock tail” recipe with photos, how to cook on Webspoon.ru

Eggplant appetizer “Peacock tail” with olives

I think many people are familiar with this spectacular eggplant appetizer. It looks very beautiful and festive on the table, the taste is undeniable, and it is prepared quite quickly and simply.

As with many other appetizers, eggplants are cut into circles and sprinkled with salt to remove bitterness, with the exception of varieties that are not bitter. Both parsley and dill are suitable as greens for this appetizer. Mayonnaise can also be mixed with processed cheese, it will also be delicious.

How to cook “Peacock Tail Eggplant Appetizer” step by step with photos at home

Step 1 Link

To prepare the Peacock Tail appetizer, we will need eggplants, tomatoes, cucumbers, garlic, pitted black olives, parsley, mayonnaise and salt.

Step 2 Link

Remove the stem from the eggplants and cut diagonally into circles, 7 mm thick.

Step 3 Link

Place the eggplants in a bowl and sprinkle with salt. Leave for 30 minutes.

Step 4 Link

Cut the tomatoes into slices.

Step 5 Link

Cucumbers should also be cut diagonally.

Step 6 Link

Wipe the eggplants with napkins, place on a baking sheet lined with parchment, and grease with sunflower oil. Bake the eggplants for 20-25 minutes at 180°C.

Step 7 Link

Cut the olives in half.

Step 8 Link

Place the cooled eggplants on an oval dish. Squeeze the garlic into the mayonnaise and grease the eggplants with it, not completely, but only in the place where the tomato will be laid out. Place tomato slices on top of the eggplant, another drop of mayonnaise, and then a cucumber slice.

Step 9 Link

Fix the olives on top of the appetizer by adding 1 drop of mayonnaise. Place parsley leaves between the eggplants. Serve the appetizer immediately. Bon appetit!

How to cook “Peacock Tail Appetizer”

1. For a snack you will need only the freshest vegetables and herbs. Wash everything and dry with a napkin.

2. Cut the eggplant into slices no more than 1 cm thick.

3. Salt and leave the juice to simmer for 10 minutes. Then dry with a napkin.

4. Cover the baking sheet with parchment or foil. Lubricate with oil. Lay out the eggplants, grease them with olive oil and put them in the oven for 15-20 minutes at 200 degrees, bake.

5. While the eggplants are baking, prepare the remaining products. Cut the olives into halves lengthwise.

6. Cut the cucumber into thin slices.

7. Cut the tomato into slices. Pat the circles dry with a paper towel.

8. Select the finished eggplants from the baking sheet.

9. Take a large dish and begin assembling the appetizer. Place eggplant slices in the shape of a peacock's tail, tomato rings on top, then cucumber.

10. Place halves of olives on top of the cucumber. Decorate everything with parsley leaves. The snack is ready! You can drizzle olive oil and garlic on top. Have fun!

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average rating: 4.8, total votes: 17

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Eggplant peacock tail || Eggplant appetizer

Peacock tail eggplants baked in the oven are not only tasty, but also incredibly beautiful. Even those who have always been indifferent to the “little blue ones” try this unusual snack with great pleasure. I would like to note that preparing the peacock tail eggplant appetizer will not take much of your time.

Ingredients:

• Eggplants – 400 gr.
• Cheese – 200 gr.
• Tomatoes – 200 gr.
• Bell pepper – 150 gr.
• Sour cream – 150 gr.
• Parsley
• Garlic – 2 cloves
• Salt - to taste
• Ground black pepper

Peacock Tail Recipe

Cut clean eggplants in half lengthwise and then lengthwise. Then sprinkle them with salt and leave for 15 minutes. Then we wash the “little blue” ones with running water. This way we remove the bitterness from them.

Cut the cheese, tomatoes and bell pepper into strips, after removing the seed pod from it.

Place the eggplants on a baking sheet lined with baking paper and fill them in random order with cheese and vegetables.

Add garlic passed through a press, finely chopped herbs and salt to the sour cream. Mix everything. Lubricate the eggplants with the resulting sauce. The more cheese and sour cream, the more caloric the dish will be.

Next, place the “little blue ones” in an oven preheated to 180 °C and bake for 40-45 minutes.

The eggplant peacock tail appetizer is ready. Decorate portions with herbs and serve. The dish can be served both hot and cold.

Bon appetit!

Eggplant peacock tail appetizer, recipe with photo

The Peacock Tail appetizer, despite its simplicity, can become the highlight of the holiday table. The products are the most ordinary, but the way of serving makes the dish a decoration for the table.

Cold eggplant appetizer

The main ingredient of this dish is eggplant. They are the ones who give flavor and color to this dish. Other ingredients may vary. For example, you can add an egg cut into slices. And instead of dressing with garlic, prepare grated cheese with mayonnaise and garlic or a Jewish appetizer. Olives can be replaced with grapes. The main thing to consider when preparing a dish is the alternation of colors.

Cooking nuances: if you do not use mayonnaise in your kitchen, then it can be completely replaced with a mixture of sour cream and mustard. And also, if your family doesn’t like garlic, then just exclude it from the recipe, it will still turn out very tasty.

We offer a few more delicious snacks that will decorate your holiday table:

Ingredients

• Eggplant - 1 pc.
• Cucumber - 1 pc.
• Tomatoes - 2 pcs.
• Mayonnaise - 2 tbsp. l.
• Garlic - 1 clove
• Salad - 1 bunch
• Dill - 1 sprig
• Pitted olives - 10 pcs.
• Table salt - 1 tsp.
• Vegetable oil - 2 tbsp. l.

How to cook Peacock tail appetizer

1. Cut the eggplant into slices diagonally.

   It is necessary to cut the fruit at an angle, so the slices will be longer.

2. Sprinkle generously with salt and leave for 1 hour until all the bitterness comes out.

   You can put the eggplants in a colander and place a bowl underneath to drain the juice.

3. After an hour, rinse the eggplants with cold water, removing the juice and salt. Dry with a paper towel. And fry in a frying pan in vegetable oil. Fry until soft.
4. Cut the cucumber into thin slices slightly diagonally.
5. Cut the tomatoes into thin slices.
6. Cut the olives in half.
7. Finely chop the garlic and mix with mayonnaise.
8. Place the fried eggplants on a paper towel to remove excess fat.
9. Lay out the first row of eggplants, coat them with mayonnaise and garlic.
10. Place tomato, cucumber on the eggplants and lay with a layer of lettuce leaves. Then lay out the next layer of eggplants.
11. Lay out all the vegetables in this way, forming a snack in the shape of a peacock’s tail.
12. The final step: place the olive halves, you can secure them with a drop of mayonnaise. Garnish with dill sprigs. Peacock tail appetizer is ready. Serve or store in the refrigerator until guests arrive.

Bon appetit!

Eggplant with Peacock Tail minced meat, recipe - Vkuso.ru

October 1, 2016

Few people know that eggplant is not a vegetable, but a berry. It contains almost the entire periodic table, from calcium to zinc. The high fiber content removes cholesterol from the body easily and naturally; the fruit is an excellent remedy for atherosclerosis and heart ailments.

To the cookbookAlready added to the book

Difficulty: easy

Cuisine: Home cooking

Preparation:

• Thinly slice onions, sweet bell peppers, tomatoes. Prepare minced chicken, salt and pepper, dilute a little with curd whey. Cut the eggplant lengthwise into thin slices, without cutting all the way through, and place on a greased dish in the shape of a fan. Sprinkle with onions and spread with minced chicken. Place the mixture in the microwave for five minutes.
• Remove the dish, add tomato and bell pepper, cover with a lid and bake for four minutes. Then sprinkle the eggplants with Peacock Tail mince with grated cheese, close again and bake for 1.5 minutes. When ready, let the dish sit for another five minutes.

Advice

Sprinkle with chopped dill and parsley. The dish can be either independent or used as a side dish for meat, cutlets, and meatballs.

Photo reports of those who prepared

Add your photo of the dish

Eggplant appetizer Peacock - how to prepare, recipe with step-by-step photos, calorie content

How to prepare the dish “Peacock Eggplant Appetizer”

1. Boil the eggs first.
2. Wash the eggplants and cut into slices no thicker than 1 cm, fry in vegetable oil on both sides until golden brown.
3. After this, place the eggplants on a napkin to absorb excess oil.
4. Grate processed cheese and eggs.
5. Pass the garlic through a press, mix with eggs and cheese, add salt to taste and season with mayonnaise.
6. Wash the cucumber and cut into thin slices, wash the pepper and cut into strips. Cut the olives in half.
7. Place a spoonful of cheese mixture on each eggplant and place a cucumber circle and an olive on the bottom.
8. Place pepper strips on the top.
9. Place the prepared dish in the shape of a peacock's tail.

"Pavlin" ("Peacock tail") is a spectacular and tasty eggplant appetizer. It will decorate your holiday table and will definitely attract attention with its brightness.

Bon appetit!

Ingredients for the Peacock Eggplant Appetizer recipe:

• Eggplants - 2 pcs.
• Processed cheese - 200 gr.
• Chicken egg - 2 pcs.
• Garlic - 3 teeth.
• Cucumber - 1 pc.
• Mayonnaise - 2 tbsp.
• Bell pepper (red) - 1/3 pcs.
• Olives (pitted) - 20 gr.
• Ground pepper (to taste) - 2 gr.
• Vegetable oil - 1 tbsp.

Nutritional value per 100 grams

Calories:

156.2 kcal.

Proteins:

6.8 gr.

Fats:

10.4 gr.

Carbohydrates:

9.3 gr.

Number of servings: 6

Eggplant appetizer Peacock - step-by-step recipe with photos

Ingredients and calorie content of the recipe “Peacock Eggplant Appetizer”

(calorie content and nutritional value are calculated approximately, excluding boiling and frying)

Recipe card

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Nutritional and energy value:

Eggplant “Peacock Tail” Appetizer

The “Peacock Tail” eggplant appetizer can become the highlight of the holiday table. It's quite easy to prepare and looks amazing! I did not use garlic in the recipe, but if you like the combination of eggplant and garlic, then mix the garlic with mayonnaise, which you will lubricate the eggplant with. If you don’t have olives, then you can completely replace them with dark grapes.

Just don't forget to remove the seeds from the berries. This appetizer can be served hot or as a separate dish; eggplants are quite filling.

Ingredients:

• eggplant – 1 pc.;
• tomatoes (small) – 3 pcs.;
• cucumber – 1 pc.;
• olives (pitted) – 100 g;
• lettuce leaves – 3 pcs.;
• mayonnaise - to taste

How to prepare the Peacock Tail appetizer

Cut the eggplant into slices slightly diagonally, as shown in the photo. Sprinkle with salt and leave for 15-20 minutes. Then rinse with cold water.

Fry the eggplant slices in vegetable oil and place on a paper napkin to remove excess fat.

We collect a snack. First add the eggplants.

Coat each eggplant circle with mayonnaise and place a tomato slice.

A circle of cucumber on top.

Lay out the lettuce leaf as shown in the photo.

Spread the next row of eggplants with mayonnaise.

Then add tomatoes and cucumbers and cover with lettuce again.

Cut the olives into halves and place on the cucumber slices. Optional. Garnish with other herbs (dill, parsley).

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Snack Cheerful Peacock Tail

This appetizer has a more decorative meaning than a culinary one, so don’t judge the recipe itself strictly.

Ingredients:

• Eggplants - 2 pcs.
• Cucumber – 2 pcs.
• Tomatoes – 3 pcs.
• Olives - for decoration.

Preparation:

Cut the eggplants into slices no more than 0.5 cm thick. Fry the eggplants in vegetable oil until golden brown. Cut the cucumber and tomatoes into slices. The thinner the better. Mix sour cream and grated cheese; if desired, you can also squeeze out a clove of garlic. Place eggplants on a salad bowl and coat them with cheese sauce. Then add tomato and cucumber. Garnish each sandwich with one half of an olive.

Bon appetit.

Step-by-step recipe for Peacock tail snack with photo

Personal impressions of the recipe:

Do you like to experiment with the design of holiday dishes? Then why not make a surprisingly tasty and unusual eggplant appetizer? This is a bright appetizer that will undoubtedly decorate any holiday table - eggplant peacock tail with cucumbers and cucumbers.

To make eggplant peacock tail, you will need:

Ingredients

• eggplant – 2 pcs.
• cucumber – 2 pcs.
• tomato – 2-3 pcs.
• cheese – 150 g
• garlic – 2 cloves
• mayonnaise – 3 tbsp.
• flour - 3 tbsp.
• olives (pitted)
• sunflower oil - for frying

Number of servings: not defined

Calorie Content: Medium Calorie

Difficulty: Easy

How to cook peacock tail from eggplant

Step-by-step preparation

Cut the eggplants into rings diagonally about 1 cm thick. Sprinkle with salt, mix well and leave for 10-15 minutes until the liquid comes out.

Then wash the eggplants, dry them, roll them in flour and fry them in a hot frying pan with sunflower oil until golden brown on each side.

Grate the cheese on a fine grater, add mayonnaise and garlic squeezed through a press. Stir.

Place the cheese mixture on the eggplants, then the chopped tomato.

Next add cucumber and olives.

If desired, make the tail more magnificent; you can decorate it with greenery. I made the body from a peeled pear. But you can get creative and make the body from mashed potatoes, for example, or from the same cheese mass with garlic.

Bon appetit with eggplant peacock tail!

Peacock tail with sausage and vegetables

Usually Peacock Tail is made only from vegetable ingredients and cheese, but you can hardly get enough of this dish, so let’s change the usual recipe, making it more satisfying.

Ingredients:

• Eggplant – 1 pc.
• Tomato – 1 pc.
• Cheese – 150 g
• Sausage – 150 g
• Mayonnaise

Preparation:

We will make cuts in the eggplant so that we get thin plates. Place the eggplant venet on a dish, which we put in the microwave for 5 minutes.

Cut cheese, tomatoes and sausage into thin slices.

Transfer the baked eggplant to a greased baking sheet and fill it with ingredients. Between each plate we place several pieces of cheese, sausage and tomato. Let's make a mesh of mayonnaise on our peacock's tail. Place the baking sheet in the oven for 15 minutes at 180 g.

Then take it out and serve it to the table.

step-by-step snack recipe with photos and videos

• Posted by Svetlana Rozhenko
• Date: December 23, 2018

There are at least three reasons to prepare the Peacock Tail appetizer. Firstly, it looks impressive and will certainly make a splash on the holiday table. Secondly, it requires the simplest products available to any wallet. Thirdly, it's delicious. Few? Then there’s another bonus: to create a real painting on a plate, you don’t need to have artistic talent or study carving. Everything is very simple!

Peacock tail appetizer: step-by-step recipe

The ingredients of “Peacock Tail” may vary in different variations of the dish, but the three main ingredients are always present: eggplant, cucumber and olives.

You will need:

• 2 medium eggplants;
• 1 cucumber;
• ½ red bell pepper;
• 10–12 pitted olives;
• 180 g processed cheese;
• 2 eggs;
• 3–4 cloves of garlic;
• 2–3 tbsp. l. mayonnaise;
• several sprigs of dill;
• black pepper;
• salt;
• flour for breading;
• vegetable oil for frying.

Preparation.

1. Cut the eggplants into circles approximately 1 cm thick. It is better to cut the fruit slightly diagonally - this way you will not get circles, but ovals, on which it will be more convenient to lay out the future pattern.

   It is more convenient to cut the fruits obliquely, but even circles are quite suitable for your purposes

2. Place the chopped eggplants in a bowl, add salt and leave for 20-30 minutes, then drain off the juice. With this simple action you will remove excess bitterness from the fruit.

   Salt will cause the eggplants to release excess moisture.

3. Roll the prepared slices in flour and fry on both sides in a greased frying pan until golden brown. To get rid of excess breading, gently tap a piece of eggplant coated in flour on a plate, and to remove excess oil after frying, place the finished mugs on a paper towel.

   Don't overdo it with flour

4. Boil and grate the eggs on a fine grater.

   You need the smallest grater

5. Grate the cheese.

   Keep the cheese in the refrigerator, and it will be easier to grate it

6. Pass the garlic through a press.

   Garlic will give the appetizer the necessary spiciness.

7. Combine cheese, eggs, garlic, mayonnaise and pepper. Add salt to taste, add chopped dill and mix well.

   Instead of dill, you can add parsley or basil

8. Cut the cucumber into thin oblong circles in the same way as the eggplant - diagonally.

   The slices should be neither too thick nor too thick

9. Cut the bell pepper into thin slices.

   You need half-circle slices

10. Cut each olive crosswise.

    Olives will give the snack new flavor notes and create a bright color accent

11. Brush the eggplant slice with the sauce and place on a large platter.

    One spoon of sauce will be enough

12. Place bell pepper strips at the top of the zucchini slice.

    Pepper will play the role of a bright edging

13. Place a slice of cucumber on the bottom.

    Soft cheese and crispy cucumber - a great combination

14. Place half an olive on the cucumber, brushing it with a little sauce to help it stick.

    The first feather is ready

15. Repeat the entire procedure with all the eggplant pieces, placing them on the dish so that the edges of the slices slightly cover each other. “Peacock tail” is ready!

    Garnish the appetizer with herbs, and Pavlina can be served.

Instead of processed cheese, you can use soft curd cheese mixed with garlic and chopped herbs, and instead of pepper, place a tomato cut into circles and smeared with cheese sauce between slices of eggplant and cucumber.

Video: cold appetizer “Peacock tail”

That's all the wisdom. Want to try your hand at making Pied Peacock? Don’t hesitate, you will probably find everything you need in your kitchen or in the nearest store.

My name is Svetlana Rozhenko. 33 years old, psychologist by training. Rate this article: Share with friends! Category: Cooking

Great appetizer peacock tail

Ingredients:

• Large eggplant – 1 pc.
• Bryndza cheese – 250 g (“Fetaki”)
• Garlic – 4 cloves
• Tomatoes – 3 pcs. (do not select tomatoes with a diameter larger than the eggplant)
• Cucumber – 0.5 pcs.
• Olives – 0.5 cans
• Flour for breading
• Vegetable oil for frying
• Dill greens
• Basil, salt, pepper

Cooking method:

1. For the tail feathers, you need to cut the eggplant diagonally to create elongated feathers. Do not cut them too thin, otherwise they will tear in the middle after frying; the optimal thickness of the pieces is 8 mm. Release the bitterness as described above.
2. Then you need to chop 2 cloves of garlic, coat each piece with it, sprinkle with basil and ground black pepper, and salt to taste.
3. Bread each piece in flour. Heat a frying pan with vegetable oil and fry on both sides. They love oil very much, so add more, they will absorb as much as they need. Place them on a napkin to drain the oil and leave to cool.
4. Prepare the cheese layer. You need to mash the cheese with a fork, and also add 2 chopped cloves of garlic.
5. Tomatoes and cucumbers should be cut into thin slices, olives should be cut in half. To give it “feather,” you can make zigzag cuts on the cucumber.
6. Place a tomato on it, then a cucumber and half an olive. Place the eggplant feathers in the shape of a peacock's tail on a large plate. It will be convenient for you to start from the top row. Garnish with greens on the sides and serve.