Eggplant tongues with garlic and tomato snack

4 servings
1 hour

How do you make a delicious and simple eggplant tab snack with garlic and tomatoes? Very simple. First, prepare the necessary ingredients according to the list. Eggplant is needed large enough, oblong. Mayonnaise take any to taste.

Wash the eggplant, dry it. Cut the stalk and cut lengthways into thin slices. Salt the aubergines and leave for 15 minutes. Then wet the juice with napkins. Note that in some cases there is no need to remove bitterness from eggplant - usually young vegetables do not mustard, as well as some special varieties.

Wash the tomatoes, dry and cut into small wedges.

Wash the greens, dry and chop finely. I used cilantro and dill, you can replace them or supplement them with herbs to your liking. For example, parsley, green onions, etc. I chose cilantro to give the snack a classic Caucasian flavour.

Combine the greens with garlic, salt and pepper passed through the press and mix.

Fry the aubergines in a greased vegetable oil frying pan on both sides over high heat until the slices are clearly patterned and soft. You can fry aubergines in a regular frying pan, then they will turn out without a pattern, but no less beautiful.

Transfer the finished aubergines to a plate and cool. If the slices are very oiled, you can put them on napkins so that excess fat is absorbed into the paper.

Brush the eggplant plates on one side with mayonnaise. Spread a little chopped greens with garlic on top. On the wider edge of the plates, place on a slice of tomato.

Twist the eggplant rolls from wide edge to narrow edge. The longer the eggplant slices are, the stronger the rolls will turn out.

Transfer the rolls to a serving dish and serve, garnishing with the greens. Enjoy your meal!