Ant hill salad

1 . Stage

Wash the eggplant, cut into bars, salt with 1/2 tsp. salt, stir and leave for 10 minutes. Cut onions into quartered rings.

2 . Stage

In vegetable oil, fry the onion until transparent, then put the squeezed eggplants. DO NOT RINSE! Stir-fry over medium heat for 5 to 8 minutes. In the meantime, slice the tongue into thin strips.

3 . Stage

Place hot eggplant in a bowl.

4 . Stage

Add the tongue to the eggplant.

5 . Stage

Wash and dry the herbs. Peel the garlic. Chop greens and garlic.

6 . Stage

Add to a bowl and stir.

7 . Stage

Place in a pile on a plate, garnish with mayonnaise and mustard. Serve to the table.