Warm salad with eggplant and beef tongue

A very tasty warm salad with eggplant and beef tongue, in terms of its calorie content, can replace the main course. The boiled tongue will saturate, and the fried eggplants with peppers and mushrooms, in combination with the dressing, give the salad with the tongue a piquancy, summer taste and aroma.

Ingredients

• Beef tongue (boiled) - 200 g
• Eggplant - 200 g
• Bulgarian red pepper - 100 g
• Marinated champignons - 150 g
• Green onion - 20 g
• Onion - 50 g
• Olive oil - 30 g
• Lettuce leaves - 100 g
• Salt - to taste
• For refueling:
• Balsamic vinegar - 0.5 tsp
• Soy sauce - 1 tbsp. l.
• Sugar - 0.5 tsp
• French mustard with grains - 0.5 tsp
• Garlic (optional) - 1 clove

Directions

1. Prepare all the ingredients for a warm salad with eggplant and beef tongue.
2. Boil the beef tongue in advance, as it is cooked for a long time (veal - 2 hours, beef - 3-4 hours); first dip the tongue in boiling water, boil for 15 minutes, drain the water, then pour boiling water again and cook the tongue until cooked (you can add peeled whole onions and carrots); Cool the boiled tongue under cold water and peel off the skin.
3. Cut the eggplant into longitudinal plates and fill with salt water; Leave for 10 minutes to let all the bitterness go. Pat dry with a towel.
4. Fry the eggplant in a grill pan or in a regular pan, in olive oil, until medium soft.
5. Pepper cut into strips, fry together with chopped onion (in hot oil) until the onion is transparent.
6. Boiled tongue and fried eggplant cut into strips. Add them to the pan with the vegetables and fry everything together over low heat for another 5 minutes. Salt to taste.
7. While the warm ingredients are cooking, make the dressing. To do this, mix balsamic vinegar, soy sauce, sugar and mustard. You can grate 1 clove of garlic into the dressing, this will give it a sharpness.
8. Remove the skillet from the heat. Add marinated mushrooms to it.
9. Put the washed and dried lettuce leaves on a serving plate, put the contents of the pan on them in a slide. Add a dressing.
10. Garnish the eggplant and beef tongue salad with thinly sliced ​​green onions.
11. Salad with tongue and eggplant, serve warm.
12. Bon appetit!