Festive Eggplant Garlic & Tomato Appetizer

The perfect bright, festive appetizer for the holiday table! Eggplant tongues with garlic and tomatoes are a delicious appetizer both warm and cold. They are prepared in no time and look impressive on any table, especially if you sprinkle them with pomegranate seeds and decorate with herbs.
cook time: 1h
Miles Denholm
Festive Eggplant Garlic & Tomato Appetizer

Nutrition Facts (per serving)

163
Calories
16g
Fat
5g
Carbs
1g
Protein

Ingredients (4 portions)

Basic:

Eggplant 1 pc
Vegetable oil 30 ml
Salt to taste

Filling:

Tomatoes 2 pc
Garlic 2 clove
Mayonnaise 3 tbsp
Dill to taste
Green cilantro to taste
Ground black pepper to taste
Salt to taste

Recipe instructions

Step 1

Step 1
How to make a delicious and simple appetizer in the form of eggplant tongues with garlic and tomatoes? Very simple. To begin, prepare the necessary ingredients according to the list. The eggplant needs to be fairly large and oblong. Take any mayonnaise to your taste.

Step 2

Step 2
Wash the eggplant and dry. Cut off the stem and cut lengthwise into thin slices. Salt the eggplants and leave for 15 minutes. Then blot the released juice with napkins. Please note that in some cases there is no need to remove bitterness from eggplants — usually young vegetables, as well as some special varieties, are not bitter.

Step 3

Step 3
Wash the tomatoes, dry and cut into small slices.

Step 4

Step 4
Wash the greens, dry and finely chop. I used cilantro and dill, you can replace them or add herbs to your taste. For example, parsley, green onions, etc. I chose cilantro to give the appetizer a classic Caucasian taste.

Step 5

Step 5
Combine the greens with garlic, salt and pepper passed through a press and mix.

Step 6

Step 6
Fry the eggplants in a grill pan greased with vegetable oil on both sides over high heat until a clear pattern appears and the slices are soft. You can fry eggplants in a regular frying pan, then they will turn out without a pattern, but no less beautiful.

Step 7

Step 7
Transfer the finished eggplants to a plate and cool. If the slices are heavily oiled, you can place them on napkins so that excess fat is absorbed into the paper.

Step 8

Step 8
Grease eggplant slices on one side with mayonnaise. Spread some chopped herbs and garlic on top. Place a tomato slice on the wider edge of the plates.

Step 9

Step 9
Roll the eggplants into rolls from the wide edge to the narrow edge. The longer the eggplant slices, the stronger the rolls will be.

Step 10

Step 10
Transfer the rolls to a serving platter and serve, garnished with herbs. Bon appetit!

Additional rubrics

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