Eggplant Tongues with Garlic and Tomatoes (Appetizer)
A perfect, colorful festive appetizer for any celebration! Eggplant tongues with garlic and tomatoes are delicious both warm and cold. They are made in no time and look very impressive on any table, especially if you sprinkle them with pomegranate seeds and garnish with fresh herbs.
Updated : 27 November, 2025
Easy
About 30 min.
Ingredients
1
Eggplant
30 milliliters
Vegetable oil
to taste
Salt
2
Tomato
2
Garlic
3 tablespoon
Mayonnaise
to taste
Dill
to taste
Cilantro
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make a tasty and simple appetizer in the form of eggplant tongues with garlic and tomatoes? Very easily. First, prepare all the ingredients from the list. You need a rather large, elongated eggplant. Use any mayonnaise you like.
Step 2
Wash and dry the eggplant. Cut off the stem end and slice it lengthwise into thin slices. Sprinkle the eggplant with salt and leave for 15 minutes. Then blot off the released juice with paper towels. Note that sometimes there is no need to remove bitterness from eggplants - young vegetables and some special varieties usually are not bitter.
Step 3
Wash and dry the tomatoes, then cut them into small wedges.
Step 4
Wash, dry and finely chop the herbs. I used cilantro and dill; you can replace or add other herbs to your taste, for example parsley, green onion, and so on.
Step 5
Combine the herbs with garlic passed through a press, salt and pepper, and mix.
Step 6
Fry the eggplant slices on a grill pan greased with vegetable oil on both sides over high heat until clear grill marks appear and the slices become soft. You can also fry the eggplant in a regular frying pan; in that case they will be without grill pattern but still look very nice.
Step 7
Transfer the cooked eggplants to a plate and let them cool. If the slices are very oily, place them on paper towels so the excess fat is absorbed.
Step 8
Spread one side of each eggplant slice with a thin layer of mayonnaise. Put a little of the chopped herb-and-garlic mixture on top. On the wider edge of each slice place a tomato wedge.
Step 9
Roll the eggplants up from the wide edge toward the narrow edge. The longer the eggplant slices are, the tighter and neater the rolls will be.
Step 10
Arrange the rolls on a serving plate and serve, garnished with fresh herbs. Enjoy!
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