Eggplant “Mother-in-Law’s Tongue” Rolls with Tomatoes and Garlic
The perfect appetizer for a festive table and beyond! Eggplant “Mother-in-Law’s Tongue” with tomatoes and garlic is quick and easy to make, and the result is filling and appetizing. You can prepare it for lunch or dinner - it’s a great addition to main dishes. Be sure to try it!
Updated : 04 February, 2026
Easy
About 30 min.
Ingredients
2
Eggplant
2
Tomato
6
Garlic
100 grams
Any type of cheese
70 milliliters
Vegetable oil
50 grams
Mayonnaise
to taste
Salt
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make eggplant “Mother-in-Law’s Tongue” with tomatoes and garlic? Prepare the ingredients from the list. Choose long eggplants so you can slice them into strips that look like little “tongues.” It’s best to use homemade mayonnaise. Use any cheese that grates well. For garnish, use any fresh herbs.
Step 2
How do you remove bitterness from eggplants? Slice the eggplants into strips, salt them, and leave for about 10 minutes until they release juice. Drain the liquid and rinse the eggplants.
Step 3
Pat the sliced eggplants dry by laying them on a towel.
Step 4
Heat a skillet with vegetable oil and fry the eggplants on both sides until golden.
Step 5
Transfer the fried eggplants to a paper towel to absorb excess oil.
Step 6
While the eggplants cool, make the sauce: peel the garlic and press it through a garlic press.
Step 7
Mix the minced garlic with mayonnaise.
Step 8
Spread the prepared sauce over the eggplant “tongues.”
Step 9
Grate the cheese on a fine grater.
Step 10
Wash the tomatoes and slice them into thin wedges.
Step 11
Sprinkle the eggplants with cheese. Place a tomato wedge on the edge of each eggplant strip.
Step 12
Roll the eggplants into little rolls, arrange on a serving plate, and garnish with herbs. Eggplant “Mother-in-Law’s Tongue” is ready - enjoy your meal!
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