avg —
Mother-in-law's tongue made of eggplants
Instructions
I prepare the ingredients. I choose a medium-sized tomato and peel the garlic. I take long aubergines so that the "tongues" come out neat.
I cut off the stem ends of the aubergines. I slice them into strips about 0.5 cm thick. An even thickness is important so they fry evenly.
I sprinkle the slices with salt and leave them for 10 minutes. The salt draws out the bitterness and excess moisture.
While the bitterness leaves the aubergines, I get on with making the filling. I dice the garlic and finely chop the sprigs of dill.
I add a little mayonnaise to the processed cheese and mash the cheese with a fork until smooth. I add the chopped garlic and dill and mix everything together. If the mixture is thick, I add a little more mayonnaise.
I cut the tomato into small wedges, having first removed the stem.
I drain the liquid from the aubergines and fry them on both sides until golden in a heated pan with vegetable oil.
I place the cooked vegetables on a napkin or paper towel to get rid of the excess oil. I leave them until completely cool.
I start assembling the rolls. I spread the filling evenly over the fried slice.
I place a wedge of tomato at the edge.
I carefully roll everything up, starting from the edge with the tomato. The result is tasty, juicy little rolls.
The "Mother-in-law's tongue" appetizer from aubergines is ready to serve.Enjoy your meal!
Tips
- 1
Use long, young aubergines – they make beautiful "tongues". Round varieties (such as "Almaz") will not do, as the slices are too short for rolls.
- 2
Slices of an even thickness (0.5 cm) are the key to frying evenly. Too thin and they will burn; too thick and they will stay raw inside.
- 3
Salt the slices and wait 10 minutes – this is essential. Without it, the aubergines will taste bitter, especially if they are large.
- 4
Cool the fried aubergines completely before assembling – otherwise the filling will "melt" and leak out. The same principle applies in other hot rolled appetizers.
Video
FAQ
What can I use instead of processed cheese? +
Alternatives: cream cheese (such as Almette or Violette) – a softer texture and a more delicate flavour. Grated feta + 1 tbsp sour cream – saltier, with a Mediterranean accent. Grated mozzarella + 2 tbsp mayonnaise – airier. Grated suluguni + a handful of greens – a Caucasian style. Processed cheese is convenient and cheap: 1 portion (90–100 g) is enough. If you use cream cheese, take 80 g (it is less rich) and you will need less mayonnaise. The main thing is that the filling should be soft but hold its shape in the roll.
Can I bake them instead of frying? +
Yes, it will be a less calorific option. Lay the aubergine slices on a baking tray, brush them with 1–2 tbsp vegetable oil (on both sides), and bake at 200 °C for 10 minutes on each side. You will get a less "greasy" dish – about 120 kcal per 100 g instead of 160. The crust is not as "crispy", but the flavour is preserved. You can also use an air fryer or a ridged grill pan (the grill marks look attractive). For weight loss, this is the best option.
How long does "Mother-in-law's tongue" keep? +
In the refrigerator in a closed container – 1–2 days. On the second day the flavour is even brighter, as the filling soaks into the aubergines. It is not worth keeping longer – mayonnaise and fresh tomato quickly lose their freshness. At room temperature – a maximum of 2 hours while serving. It must not be frozen – tomatoes and processed cheese fall apart. It is better to make small portions, for 1–2 meals. For a festive table, assemble it just before serving, as it looks nicer.
What to serve it with? +
It is ideal as a cold appetizer: with bread, lavash, or garlic croutons. With meat – it goes well with shashlik (especially on a Georgian table). With wine – dry or semi-dry red. With strong drinks – homemade infusions, chacha. For a festive table – as one of the "cold appetizers" alongside a cheese plate, olives, and brynza. For "grown-up" gatherings – the perfect appetizer "with beer" or vodka. For children – replace the spicy filling with a milder cream cheese without garlic.
- Comment
or post as a guest
Be the first to comment.
