Beef tongue salad with eggplants
Description
A simple dish to prepare. The tongue and eggplant salad is usually served warm, but can also be enjoyed cold. You can use either beef or pork tongue. Keep in mind that beef tongue requires longer cooking time. The salad comes together very quickly, provided you've boiled the tongue in advance. This dish is juicy, filling, and extremely tasty—substantial enough to replace a main course for lunch. Serve chilled.
Instructions
- 1
Step 1
Prepare the ingredients for making the salad with tongue and eggplants.
- 2
Step 2
Place the tongue in a saucepan and cover with water. Bring to a boil, drain the water, and cover the tongue with fresh water. Add salt to taste and a bay leaf.
- 3
Step 3
Boil the tongue until tender for 1.5-2 hours. I used pork tongue. Remove the hot tongue from the pot and rinse it with icy water. Then peel off the skin. The tongue for the salad is ready.
- 4
Step 4
Wash the eggplant, peel and cut into strips. Place in a frying pan.
- 5
Step 5
Peel the onion, wash it, and slice it into half-rings. Add to the pan with the eggplant.
- 6
Step 6
Pour in the sunflower oil and sauté the vegetables for 5-6 minutes, stirring.
- 7
Step 7
Remove seeds from the bell pepper and wash it. Cut into strips and place in a pan with eggplant and onion.
- 8
Step 8
Pour in the soy sauce and continue frying the vegetables for another 5-6 minutes until cooked.
- 9
Step 9
Peel the garlic and finely chop. Add to the pan with the eggplant, onion, and pepper.
- 10
Step 10
Slice the boiled tongue into strips and add to the salad.
- 11
Step 11
Salt, mix all the ingredients. Heat for another 3-4 minutes and remove from the stove.
- 12
Step 12
When serving, sprinkle the salad with chopped herbs. Serve the salad warm.