Tongue Baked with Eggplant

This dish can serve as a snack or as a main course with a side dish. Tasty and unusual.

Servings: 6

Ingredients

Directions

Wash the tongue well under running water. Cook in a pressure cooker for 1.5 hours from the moment it boils. With the addition of carrots, onions, and celery. And also cloves, peppercorns, and bay leaves. Cut the boiled tongue into slices.
Cut the eggplants into slices, salt, and leave for half an hour. Dry the eggplants with a paper towel. Fry in a deep fat fryer or pan. Place on a paper towel to absorb excess oil.
Prepare the sauce: break the egg into a bowl, add chopped garlic, yogurt or kefir, salt, and spices (I have a universal seasoning).
Mix everything well until smooth. Peel and chop the walnuts.
Put eggplant and tongue slices overlapping in a heat-resistant dish, alternating between them.
Fill with the prepared sauce. Sprinkle with walnuts. Spread cheese slices or sprinkle with grated cheese.
We bake in the oven at 180-200 degrees for 10-15 minutes. Tongue baked in the oven with eggplant is ready.

Bon Appetit!

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