Eggplant is a vegetable that hostesses love for its versatility and neutral taste. Thanks to these qualities, it can be added to any vegetable stew, casseroles, make hot salads, marinades with it and harvested for the winter. But today let's look at how to make “tongues” from eggplant - such a tasty and unusual dish, which, by the way, looks very nice on the festive table. Usually this treat is prepared with other vegetables: tomatoes, garlic, bell pepper - and cheese or mayonnaise is used to create a golden brown crust.
Eggplant Tongue Recipe
For several servings of a mouth-watering dish, you will need:
- 2 large or medium-sized eggplants - choose thick enough and long vegetables so that it is convenient to cut them into “tongues”;
- 300 gr. cheese (hard, like Parmesan or Cheddar);
- 6 heads of garlic;
- 150 gr. mayonnaise;
- for decoration - a handful of pomegranate seeds and a bunch of fresh herbs.
“Tongues” for eggplant are prepared as follows: wash the vegetables, you do not need to peel them, then cut them into longitudinal plates up to 1 centimeter thick. Put the blanks in a bowl, salt and leave to stand for half an hour - this will leave bitterness from the vegetables, they must be washed again before frying. After that, pour a little vegetable oil on a very hot pan, wait until it becomes very hot, and in turn fry the eggplants on both sides. Why so? The fact is that in the process of cooking these vegetables absorb oil like a sponge, and to avoid this, you just need to reduce the frying time - that's why both the pan and the oil in it should be heated to the limit. When all the “tongues” from the eggplant are ready, put them on a plate that you need to line with a paper towel - this will leave excess fat. After that, prepare the sauce: mix mayonnaise, grated cheese and squeezed garlic - and spread them with slices of vegetables. After that, roll up, sprinkle with pomegranate seeds and finely chopped fresh herbs on top.
Oven-baked eggplant tongues with cheese, tomato and sausage, baked in the oven
For a fragrant treat on the festive table, take:
- 2 large eggplants;
- 1 ripe tomato;
- 1 bunch of parsley;
- 100 gr. cheese (hard);
- 50 gr. any sausage, it is best to take "Salami" or any smoked;
- butter - and butter, and vegetable;
- for sauce - 150 gr. mayonnaise and a few cloves of garlic.
As in the previous
recipe, wash the
eggplants , cut into large longitudinal slices 1 cm thick. Put in a bowl, salt and let stand for 20-30 minutes. During this time, mix mayonnaise, squeezed garlic and parsley - this will be a sauce for vegetables. Grate the cheese, cut the sausage into slices, and the tomatoes into round slices. When the eggplants have given the juice, rinse them again with running water and dry. After that, grease each slice first with butter, then sauce, put a couple of slices of sausage and tomato on top. Send to bake in a preheated oven (up to 220-250 degrees) for 10 minutes. After this, remove the pan, sprinkle the vegetables with cheese and continue cooking for another 10 minutes. Fragrant eggplant “tongues” under the ruddy cheese crust can be served - they will be a hot appetizer hot, which, you can be sure, will be enjoyed by all your guests.