Eggplant Tongues
Appetizers | Caucasian cuisine
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
4
Description
Eggplant Tongues
Ingredients
- Eggplants - 5 pieces
- Dill - 5 oz
- Garlic - 1 head
- Rice Vinegar for Sushi - 0 fl oz
- Vegetable Oil - 5 fl oz
- Water - 10 fl oz
- Salt - to taste
- Parsley - 5 oz
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Cut off the stem from the eggplants and slice them into thin pieces about 5 mm thick.
Step 3
Sprinkle the eggplant tongues with coarse salt and let them drain in a colander for 15–20 minutes.
Step 4
Use a knife to scrape off the released juice and salt from both sides of each tongue.
Step 5
Fry the eggplants in vegetable oil over high heat until golden brown on each side. Fry in batches in a single layer. Place all the tongues in a bowl.
Step 6
Finely chop the herbs without the stems.
Step 7
Peel and finely chop the garlic; do not press it through a garlic press as it will release too much juice.
Step 8
Mix 300 ml of cold water with 50 ml of rice vinegar. You can substitute the vinegar with regular or apple cider vinegar.
Step 9
Dip each tongue in the water and vinegar mixture and place them in a single layer on a flat dish.
Step 10
Sprinkle the layer of eggplants first with garlic and then with herbs.
Step 11
Layer the next eggplants, garlic, and herbs so that each subsequent layer is placed crosswise to the previous one. Cover with a plate and refrigerate for at least 3 hours.
Step 12
Serve the eggplant tongues as a cold appetizer — for example, on a toasted piece of dark bread.
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