Anthill Salad with Tongue and Eggplant

Very tasty and hearty salad with many favorite eggplants and boiled tongue. Looks very impressive on a festive table.

Summary

Ingredients

• Pork tongue – 2 pcs.
• Eggplant (large) – 1 pc.
• Bulb onions – 1 pc.
• Garlic – 2 cloves
• Parsley – 2 sprigs
• Dill – 2 branches
• Green onion – 1 pc.
• Salt to taste
• Vegetable oil – 3 tablespoon.
• Mayonnaise – 1 teaspoon or to taste
• Granular mustard – 1 teaspoon or to taste
• Bay leaf – 2 pcs.
• Allspice peas – 4-5 pcs.

Instructions

1. Prepare foods for salad with tongue and eggplant.
2. Wash the tongues well and cook, adding salt and spices (pepper and bay leaf). Pour boiled tongues with cold water and peel off the skin.
3. Cut the eggplant into strips, salt and leave for 15-20 minutes.
4. The eggplants will let the juice go, you need to drain it. Then squeeze out the eggplant straws.
5. Cut the onion into half rings.
6. Chop the herbs and chop the garlic.
7. Fry the onions until golden brown.
8. Add eggplants to the onion and cook for 5-7 minutes.
9. Cut the cooled tongue into strips.
10. We collect the salad. Put fried eggplants with onions in a salad bowl.
11. Add chopped boiled tongue.
12. Add herbs and garlic.

    

13. Mix all ingredients gently.
14. When serving, lay out the salad with a slide, garnish with mustard and thin strands of mayonnaise

Bon Appetit!