10 Bright Holiday Snacks. You Will Not Be Able To Select Only One! (Part 2)

6. Appetizer “Delicious”

Ever need:

For 6 servings:

• 6 tomatoes (large, strong),
• 1 eggplant soaked in salt water,
• 1 small onion,
• 1 clove of garlic,
• 100 g of mayonnaise,
• 50 g cheese,
• 15 g vegetable oil,
• parsley,
• salt to taste.

Preparation:

1. Wash the tomatoes thoroughly and dry them. Then cut off the tops, remove the seeds and part of the pulp.
2. Squeeze the eggplant and cut into cubes, combine with the pulp of tomatoes and fry in vegetable oil until Golden.
3. Finely chop the onion and fry in vegetable oil, chop the garlic.
4. Combine eggplant with tomato pulp with onion and garlic, add salt, add 50 g of mayonnaise and mix well.
5. Stuff the tomatoes with the mixture and put them on a greased baking sheet, sprinkle with grated cheese, pour the remaining mayonnaise and bake in a preheated oven to + 220°C for 8-10 minutes.
6. To the table serve with greens. If desired, you can add 4-5 pieces of fried and crushed mushrooms to the tomato filling.

7. Eggplant pyramids with mushrooms under a cheese cap

Ever need:

For 6 servings:

• 1 package of frozen side dish of rice with mushrooms (or 200 g of boiled mushrooms and rice),
• 2 large eggplants,
• 2 medium tomatoes,
• 12 slices of hard cheese.

Preparation:

1. Ready garnish of rice and mushrooms to defrost, add 1/2 teaspoon of salt and mix well. Wash the eggplant and tomatoes, dry them and cut them into 4-5 mm thick circles.
2. Line a baking sheet with greased parchment and place eggplant mugs on it (according to the number of servings). Put 2 tablespoons of garnish on each side and a Cup of tomato.Cover with eggplant, put the same amount of garnish and again a slice of tomato and eggplant. Finish with a layer of garnish. Cover each layered pyramid with 2 slices of cheese.
3. Heat the oven to + 170°C. put the baking Sheet in the oven for 10 minutes. Arrange the eggplant pyramids on plates, decorate if desired, and serve hot.

8. Eggplant appetizer with carrots, tomatoes and sweet peppers

Ever need:

For 4 servings:

• 4 eggplants,
• 1 carrot,
• 2 sweet pepper pods,
• 2 tomatoes,
• 1 onion,
• 3 garlic cloves,
• salt, ground black pepper,
• vegetable oil,
• 1 bunch of parsley.

Preparation:

1. Wash the eggplants, dry them, cut them into slices and add salt. Heat the vegetable oil in a frying pan and fry the eggplant slices on all sides in portions. Remove from the pan.
2. Peel the carrots, wash them and grate them on a large grater. Wash the sweet pepper pods, cut them in half, remove the core with the seeds and cut them into cubes. Peel and finely chop the onion. Peel the garlic and pass it through a manual press. Wash the tomatoes and finely chop them.
3. Heat 1 tablespoon of vegetable oil in a frying pan and brown the onion and garlic. Add the grated carrots and lightly fry. Put the pepper and tomatoes, salt and pepper and fry with constant stirring for 7 minutes.
4. Put the eggplant slices on a dish, put a little vegetables on each one. Wash the parsley, dry it, cut off the leaves and decorate the dish with them.

9. Pita bread rolls with cheese, herbs and smoked chicken

Ever need:

• 100 g of lettuce,
• 1 smoked chicken fillet,
• 150 g of cheese,
• 2 sprigs of dill, parsley and coriander,
• 50 g green onions,
• 5 tablespoons of mayonnaise,
• 2 sheets of thin pita bread,
• salt, ground black pepper.

Preparation:

1. Wash and dry the lettuce. Cut chicken fillet into cubes. Grate the cheese on a medium grater. Chop the greens.
2. All prepared ingredients, except salad, mix with mayonnaise, salt and pepper.
3. Line the pita bread with lettuce leaves. Spread the prepared filling on top and roll it up.
4. Wrap in plastic wrap and refrigerate for 30 minutes. Then slice and serve.

10. The meatloaf “Surprise” Turkey

Ever need:

• 0.5 kg of Turkey breast,
• 0.5 cups of broth,
• 1 tablespoon of cognac,
• 2 tablespoons vegetable oil,
• finished puff pastry,
• salt and pepper to taste.

For the filling:

• 200 g ham,
• 3 eggs,
• 0.5 cups of milk,
• 0.5 cups of flour,
• salt to taste.

For decoration:

• red onion,
• pomegranate seeds,
• parsley.

Preparation:

1. Beat eggs with milk, flour and salt. Bake 3 pancakes. Cut the ham into small cubes and wrap it in pancakes.
2. Wash the fillet, cut it with a “book”, expand it and repel it to make a layer.
3. Season the meat with salt and pepper. Put the pancake roll on the edge of the layer and wrap the meat a little. In the same way, put 2 more pancake rolls.
4. Pierce the meatloaf with a fork in several places and fry in oil.
5. Transfer the roll to a greased fireproof dish, pour the broth, brandy and bake for 15 minutes at + 200°C.
6. Put the roll on the thawed puff pastry. Pinch the edges of the dough. Bake for 30 minutes in the oven at +200…+220°C.
7. Ready roll cut into slices, put on a dish. Garnish with red onion “flowers”, pomegranate seeds and parsley.

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