Eggplant and Boiled Pork Tongue Salad is a delicious, savory dish that combines tender eggplants with succulent boiled pork tongue, accented by tangy pickled onions and fresh parsley. The salad is then tied together with a creamy mayonnaise dressing. This unique combination of flavors and textures makes it an exciting dish for anyone looking to try something different. With the soft richness of the pork tongue, the slight bitterness of eggplant, and the brightness of pickled onions, this salad is perfect for special gatherings or as a hearty meal on its own.

Full Recipe:

Ingredients:

For the Salad:

• 500 g eggplants: Adds a rich, slightly bitter flavor and a tender texture.
• 2 tbsp mayonnaise: Adds creaminess and helps bind the ingredients together.
• Ground black pepper to taste: For seasoning and extra flavor.
• 1 bunch of parsley: Fresh parsley gives a burst of color and a fresh, herbaceous taste.
• Vegetable oil: For frying the eggplants.

For the Boiled Pork Tongue:

• 500 g pork tongue: A tender and flavorful cut of meat that pairs wonderfully with the other ingredients.
• 4 black peppercorns: Adds subtle spice to the boiling water for the tongue.
• 2 bay leaves: Adds fragrance and depth of flavor to the boiling broth.

For the Pickled Onions:

• 1 onion: A sharp and slightly sweet flavor to balance the richness of the eggplant and pork tongue.
• 1 tsp salt: Enhances the flavor of the onions and helps in the pickling process.
• 2 tsp sugar: Adds sweetness to balance the acidity of the vinegar.
• 1 tbsp 9% vinegar: Adds acidity and brightness to the onions.
• 1 cup boiling water: For pickling the onions.

Instructions:

Step 1: Prepare the Pork Tongue

1. Begin by thoroughly washing the 500 g pork tongue under cold running water. Place the tongue in a large pot of water, add 4 black peppercorns and 2 bay leaves, and bring it to a boil.
2. Once boiling, reduce the heat to a simmer and cook the tongue for 2 to 3 hours or until it becomes tender. You can check for doneness by piercing it with a fork—if the fork slides in easily, the tongue is ready.
3. After the tongue is fully cooked, remove it from the pot and let it cool slightly. While still warm, peel the tough outer layer of skin off the tongue. Slice the peeled tongue into thin strips or small cubes, depending on your preference. Set aside.

Step 2: Prepare the Eggplants

1. While the tongue is cooking, prepare the 500 g of eggplants. Wash and slice the eggplants into thin rounds or strips. If you prefer to reduce the natural bitterness of the eggplants, sprinkle them with salt and let them sit for about 20 minutes. Afterward, rinse off the salt and pat them dry.
2. Heat a generous amount of vegetable oil in a frying pan over medium heat. Fry the eggplant slices in batches until golden brown on both sides. Be sure to avoid overcrowding the pan to ensure even cooking.
3. Once the eggplants are nicely browned, transfer them to a plate lined with paper towels to drain any excess oil. Allow them to cool.

Step 3: Pickle the Onions

1. For the pickled onions, slice 1 onion into thin rings or half-moons. In a small bowl, combine 1 tsp salt, 2 tsp sugar, and 1 tbsp 9% vinegar.
2. Pour 1 cup of boiling water over the onion mixture, stirring to dissolve the salt and sugar. Let the onions sit in the pickling liquid for 15-20 minutes. Once pickled, drain the onions and set them aside.

Step 4: Assemble the Salad

1. In a large mixing bowl, combine the fried eggplants, sliced boiled pork tongue, and pickled onions.
2. Add 2 tbsp of mayonnaise and a generous sprinkle of ground black pepper to the bowl. Stir gently to combine all the ingredients, making sure the mayonnaise coats everything evenly.
3. Finally, chop a bunch of fresh parsley and add it to the salad. The parsley will provide a fresh, vibrant contrast to the richness of the eggplants and pork tongue.
4. Give the salad a final taste, adjusting the seasoning with more pepper if needed. If desired, you can also add a touch more mayonnaise or olive oil for extra creaminess.

Step 5: Serve the Salad

Transfer the salad to a serving dish and garnish with a few extra parsley leaves for presentation. This salad can be served immediately, or you can chill it in the refrigerator for 30 minutes to allow the flavors to meld together even more.

Nutritional Information (per serving):

Note: This recipe serves approximately 4-6 people.

• Calories: 300-350 kcal
• Carbohydrates: 15-20 g
• Protein: 18-20 g
• Fat: 20-25 g
• Fiber: 4-5 g
• Vitamins: High in Vitamin C (from the parsley and onions) and Vitamin A (from the eggplants).

Frequently Asked Questions (FAQs):

1. Can I use beef tongue instead of pork tongue?
Yes, you can easily substitute beef tongue for pork tongue in this recipe. Beef tongue tends to be larger, so you may need to adjust the cooking time slightly, but it will work just as well with the other ingredients.

2. Can I use other types of meat if I don’t like tongue?
Absolutely! If you prefer, you can substitute the pork tongue with other meats such as boiled chicken breast, ham, or even roast beef. The salad’s flavor will change slightly, but it will still be delicious.

3. Is there a substitute for mayonnaise?
If you’re not a fan of mayonnaise, you can substitute it with Greek yogurt, sour cream, or a light vinaigrette for a healthier, tangier alternative.

4. How do I prevent the eggplant from absorbing too much oil?
Eggplant tends to absorb a lot of oil while frying. To minimize this, you can salt the eggplant slices beforehand to draw out excess moisture, or you can brush them lightly with oil and bake them in the oven instead of frying.

5. Can I make this salad ahead of time?
Yes, this salad can be made a few hours ahead of time and kept in the refrigerator. In fact, letting it sit allows the flavors to meld together even more. Just wait to add the parsley until right before serving to keep it fresh and vibrant.

Tips for Making the Best Eggplant and Boiled Tongue Salad:

1. Choose fresh ingredients: Fresh eggplants and herbs will make a big difference in the final flavor of the dish. Look for firm, shiny eggplants with smooth skin.
2. Cook the tongue properly: Be sure to simmer the pork tongue gently to avoid overcooking it. Overcooking can make the tongue tough. Once it’s tender, remove it from the heat immediately.
3. Balance the flavors: The pickled onions add acidity, the eggplants provide richness, and the parsley brings freshness. Don’t skip any of these elements, as they all work together to create a balanced dish.
4. Adjust the seasoning: Taste the salad before serving and adjust the seasoning as needed. If you want a more tangy flavor, you can add a splash of extra vinegar or lemon juice.

Storage Tips:

In the Refrigerator:
This salad can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavors will continue to develop as the salad sits, making it even more delicious the next day. However, note that the eggplants may soften slightly over time.

In the Freezer:
It’s not recommended to freeze this salad, as the texture of the eggplants and mayonnaise may change when thawed.

Conclusion:

Eggplant and Boiled Pork Tongue Salad with Pickled Onions is a flavorful, unique dish that’s sure to impress with its combination of textures and flavors. The soft and slightly bitter eggplants, tender pork tongue, and tangy pickled onions come together harmoniously with the creaminess of mayonnaise and the freshness of parsley. Whether you’re looking for a dish that stands out at a family gathering or a filling salad to enjoy for lunch or dinner, this recipe delivers. With its rich ingredients and balanced flavors, this salad is sure to become a favorite for those who love trying new and exciting dishes.