Ingredients

For the Salad:

• 500 g eggplants: Adds a rich, slightly bitter flavor and a tender texture when fried.
• 2 tbsp mayonnaise: Adds creaminess and helps bind the ingredients together.
• Ground black pepper to taste: Enhances the flavors with a subtle spicy kick.
• 1 bunch of parsley: Provides a burst of color and a fresh, herbaceous taste.
• Vegetable oil: Used for frying the eggplants until golden brown and tender.

For the Boiled Pork Tongue:

• 500 g pork tongue: A tender and flavorful cut of meat, ideal for salads.
• 4 black peppercorns: Adds subtle spice to the boiling water for the tongue.
• 2 bay leaves: Imparts an aromatic depth to the boiling broth.

For the Pickled Onions:

• 1 onion: Sharp and slightly sweet, balancing the richness of the other ingredients.
• 1 tsp salt: Enhances the flavor and helps soften the onions during pickling.
• 2 tsp sugar: Balances the acidity of the vinegar, adding a touch of sweetness.
• 1 tbsp 9% vinegar: Adds brightness and tanginess to the onions.
• 1 cup boiling water: Softens the onions and dissolves the pickling ingredients.

How to Make Eggplant and Pork Tongue Salad with Pickled Onions

Step 1: Prepare the Pork Tongue

1. Place the pork tongue in a pot of cold water. Add the black peppercorns and bay leaves for flavor.
2. Bring the water to a boil, then reduce the heat and simmer for about 1.5 hours until the tongue is tender.
3. Once cooked, remove the tongue and let it cool slightly. Peel off the outer layer while it’s still warm—it should come off easily.
4. Slice the tongue into thin strips or cubes and set aside.

Step 2: Pickle the Onions

1. Peel and thinly slice the onion into rings.
2. In a bowl, combine the salt, sugar, and vinegar. Pour boiling water over the mixture and stir until dissolved.
3. Submerge the onion slices in the pickling liquid and let them sit for at least 30 minutes. The longer they pickle, the more pronounced their flavor will be.

Step 3: Fry the Eggplants

1. Slice the eggplants into thin rounds or strips. Sprinkle with a pinch of salt and let them sit for 15 minutes to draw out excess moisture and reduce bitterness.
2. Pat the eggplants dry with a paper towel.
3. Heat vegetable oil in a skillet over medium heat and fry the eggplants until golden brown and tender on both sides. Place the fried eggplants on a plate lined with paper towels to absorb excess oil.

Step 4: Assemble the Salad

1. In a large mixing bowl, combine the sliced pork tongue, fried eggplants, and pickled onions (drained of excess liquid).
2. Add the mayonnaise and ground black pepper. Toss gently to combine all the ingredients evenly.
3. Chop the parsley and sprinkle it over the salad for a fresh burst of flavor and color.

Step 5: Garnish and Serve

1. Transfer the salad to a serving platter or individual bowls.
2. Garnish with additional parsley or a sprig of dill for a decorative touch.
3. Serve immediately for a warm salad, or refrigerate for an hour to enjoy it chilled.

Cooking Times

• Prep Time: 30 minutes
• Cooking Time: 2 hours
• Pickling Time: 30 minutes
• Total Time: 3 hours

Nutrition Facts (Per Serving, for 4 servings)

• Calories: 350 kcal
• Protein: 22 g
• Fat: 25 g
• Carbohydrates: 10 g
• Fiber: 3 g
• Sugar: 2 g

Why This Recipe Is Timeless

This recipe is a celebration of balance—between richness and acidity, tender textures and fresh crunch, bold flavors and delicate nuances. It reflects the philosophy of many traditional cuisines, where nothing goes to waste, and every ingredient is used thoughtfully.

The eggplants, with their creamy interior and slightly smoky taste from frying, create a perfect backdrop for the tender, flavorful pork tongue. The pickled onions cut through the richness with their tangy sharpness, while the parsley adds brightness and freshness to every bite. The mayonnaise ties everything together, ensuring the dish is cohesive without being overly heavy.

This salad’s versatility is another reason for its enduring appeal. It can be dressed up for festive occasions or served as a simple, hearty meal on a busy weeknight. The recipe also invites creativity—you can add other herbs, spices, or even a splash of lemon juice to suit your taste.

FAQs

Can I use a different protein instead of pork tongue?

Yes, you can substitute pork tongue with beef tongue or even chicken breast for a milder flavor.

How long can I store this salad?

The salad can be stored in an airtight container in the refrigerator for up to 3 days. However, it’s best enjoyed fresh.

Can I make this salad vegetarian?

To make a vegetarian version, omit the pork tongue and add roasted bell peppers, chickpeas, or boiled potatoes for a satisfying alternative.

Do I need to fry the eggplants?

While frying enhances the flavor and texture, you can also roast or grill the eggplants for a healthier option.

Tips for Perfect Results

1. Use Fresh Ingredients: Fresh parsley and high-quality mayonnaise elevate the dish’s flavor.
2. Don’t Skip the Pickling: Pickled onions are crucial for balancing the salad’s richness.
3. Season Carefully: Taste the salad before serving to ensure the seasoning is just right.

Storage Tips

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freezing is not recommended, as the texture of the eggplants and mayonnaise will change upon thawing.

Conclusion

The Eggplant and Pork Tongue Salad with Pickled Onions is more than just a dish—it’s an exploration of flavors, textures, and traditions. Each ingredient plays a vital role, from the creamy eggplants to the tender pork tongue and the zesty pickled onions. Together, they create a harmonious balance that feels both indulgent and refreshing.

What makes this recipe truly timeless is its adaptability. Whether you’re preparing it as a show-stopping appetizer for a dinner party or as a comforting main course for your family, it always delivers. The dish’s rich heritage and thoughtful combination of flavors ensure it remains a favorite for generations to come.

As you take your first bite, you’ll experience the tender meat’s succulence, the eggplant’s creamy depth, and the pickled onions’ tangy brightness—all tied together by the subtle creaminess of mayonnaise. It’s a dish that not only nourishes the body but also delights the senses and brings people together around the table.

So go ahead, try this culinary masterpiece, and savor the timeless beauty of Eggplant and Pork Tongue Salad with Pickled Onions. Let it become a cherished addition to your repertoire, a recipe you’ll return to time and again for its simplicity, elegance, and unforgettable taste.