Recipe: Eggplant and tongue jazz appetizer step by step with pictures | Handy.Recipes

Eggplant and tongue jazz appetizer

Cooked Eggplant Tongue Jazz

Nutritional Value

Beef tongue, eggplant, mushrooms, peppers in a spicy honey marinade with sesame... Mmmm... Isn't that jazz??))) This dish is good both hot and cold. It can be used as a main dish, but I like it better as an appetizer.

Author of the recipe

Ingredients for appetizer "jazz" Of eggplant and tongue:

  • Beef tongue (boiled) - 300 g
  • Sweet pepper (sweet) - 1 pc
  • Eggplant (large) - 1 pc
  • Champignons ( ) - 100 g
  • Garlic - 2-3 clove
  • Tomato paste (with slide) - 1 tablespoon
  • Honey (liquid) - 2 tablespoon
  • Vegetable oil (for frying 2 tbsp.l.+4 Tbsp.l.) - 6 tablespoon
  • Vinegar (apple) - 2 tablespoon
  • Black pepper (to taste)
  • Sesame - 1 handful.
  • Salt (to taste)

How to cook appetizer "jazz" of eggplants and tongue step by step with photos

Dice or slices eggplants and cover with cold water and salt. Leave for 20 minutes.

Dice the tongue,

Dice peppers in the same way,

Crush garlic.

For the marinade we need to mix the vinegar, oil, honey, pepper and salt

Pour the marinade on the tongue, peppers and garlic.

Drain and squeeze eggplant. Fry in vegetable oil,

Add mushrooms, then tomato paste. Let cool.

Combine and mix all the ingredients. Sprinkle sesame seeds on the ready dish. Bon appetit and good mood!!!

Nutritional Value:

Whole Dish:
1782.4 Calories
54.8 g
129.3 g
251.9 g
166.6 Calories
5.1 g
12.1 g
23.5 g

Salt, Black Pepper, Garlic, Spicy, Vegetable Oil, Vinegar, Honey, Juicy, Eggplant, Mushrooms, Tomato Paste, Sesame, Bell peppers, Snacks

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