Eggplant tongues

4 servings

60 minutes

Eggplant tongues are a refined cold appetizer of Caucasian cuisine, captivating with their rich taste and aroma. Thin slices of eggplant, fried to a golden crust, are infused with a light tang of vinegar, while fresh garlic and fragrant herbs add zest and freshness. The dish has a rich and balanced flavor: the softness of the eggplants combined with the spicy notes of herbs makes it an ideal addition to the table. It works well as an independent snack or as part of sandwiches on dark bread. Historically, eggplants were widely used in Caucasian cuisine due to their ability to absorb spice aromas, creating deep and layered flavor compositions. Eggplant tongues are not just a treat but a true gastronomic journey into the world of traditional Caucasian cuisine.

Energy value per serving

• Calories: 327
• Proteins: 5.2g
• Fats: 25.5g
• Carbohydrates: 19.3g

Ingredients

• Eggplants: 5 pc
• Dill: 100 g
• Garlic: 1 head
• Rice vinegar: 50 ml
• Vegetable oil: 100 ml
• Water: 300 ml
• Salt: to taste
• Parsley: 100 g

Cooking steps

1. Prepare all the ingredients.

2. Cut the stem off the eggplants and slice them into thin pieces 5 mm thick.

   Required ingredients:

   • Eggplants: 5 piece

3. Sprinkle the eggplant slices with coarse salt and let them drain in a colander for 15-20 minutes.

   Required ingredients:

   • Salt:  to taste

4. Scrape off the released juice and salt from both sides of each tongue with a knife.

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 pieces in a bowl.

   Required ingredients:

   • Vegetable oil: 100 ml

6. Finely chop the greens without stems.

   Required ingredients:

   • Dill: 100 g
   • Parsley: 100 g

7. Clean and finely chop the garlic, avoid pressing it — this will release too much juice.

   Required ingredients:

   • Garlic: 1 head

8. Mix 300 ml of cold water and 50 ml of rice vinegar. Vinegar can be replaced with table or apple vinegar.

   Required ingredients:

   • Water: 300 ml
   • Rice vinegar: 50 ml

9. Soak each tongue in a mixture of water and vinegar and place in a single layer on a flat dish.

   Required ingredients:

   • Rice vinegar: 50 ml

10. Sprinkle garlic on top of the eggplant layer first, then add herbs.

    Required ingredients:

    • Garlic: 1 head
    • Dill: 100 g
    • Parsley: 100 g

11. Layer the following eggplants, garlic, and greens so that each subsequent layer is placed across the previous one. Cover with a plate on top and refrigerate for at least 3 hours.

12. Serve eggplant tongues as a cold appetizer - for example, on a toasted piece of black bread.