Eggplant Peacock Tails
From juels 15 years ago
- 30 minutes to make
- Serves 2
One of my favourite ways to cook eggplant. This comes out beautiful and tastes so amazing! Poblano peppers give it just a touch of spicyness. It is so filling, that can be served as a main course. Omit ham for a vegetarian version.
Ingredients
- 1 lg. eggplant (try to get a skinny long one) shopping list
- salt to taste shopping list
- about 1/2 lb. ham, thinly sliced shopping list
- 2-3 tomatoes, thinly sliced shopping list
- 2 poblano peppers, deseeded and sliced in strips shopping list
- about 1/2 lb. cheese (like sharp white cheddar), thinly sliced shopping list
- 1/2 cup mayo shopping list
- 2 cloves garlic, pressed through the garlic press shopping list
- 2 tbsp. fresh parsely leaves, chopped shopping list
- salt and pepper to taste shopping list
How to make it
- Wash the eggplant and slice in half lengthwise (keep the tail)
- Slice each half in wedges, creating a fan. Make sure the wedges stay attached to the tail. (Refer to pictures).
- Sprinkle some salt on the cut sides of the eggplant.
- Place the eggplant fans, cut side down, onto a lightly greased baking sheet.
- Slice the meat, tomatoes, peppers and cheese into strips about the size of the eggplant wedges.
- Stuff the strips between the eggplant wedges (a little bit of everything into each opening).
- In a small bowl, mix together mayo, crushed garlic , about 1/2 tsp. of salt and pepper to taste. Spread the mayo mixture over the stuffed eggplant, trying to get some into the creases.
- Bake in preheated 385F oven for about 30 min. Let cool slightly, then remove with a lg. spatula to the platter. Sprinkle with chopped parsely. Can be served warm or cold.
stuffing the eggplants
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before baking
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The Rating
Reviewed by 18 people-
I love this recipe! I must try it soon!
mamalou
in Attleboro loved it
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Uh-oh! Mrs. Eggplant has really put one over on me. That is one beautiful-looking, scrumptious-looking eggplant preparation. Not sure my hubby will be able to wait to have this one... perhaps the weekend will have its way with us using this recip...more
lacrenshaw
in Horsham loved it
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WOW Julia!!! This looks and sounds absolutly delicious. I love the poblano strips in there. I can't wait to try it... High fiver girl!! Jim
jimrug1
in Peoria loved it
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