Salad with tongue and eggplant

Peel the eggplant (I peeled half).

Cut into cubes, pour into a bag, add salt and starch there.

Close the bag and shake so that the starch and salt evenly cover the eggplant.

Pour vegetable oil into a preheated frying pan (almost like deep-frying) and fry the eggplant until golden brown.

Lay the eggplant out on a paper towel.

Cool down.

Cut cabbage.

Cut the tongue into strips and add to the cabbage.

Add eggplant

Add pomegranate seeds

Squeeze juice from an orange and mix with mustard and honey – the dressing is ready.

Pour the dressing into the salad, mix.

Adjust for taste – it should be sweet and sour.

Let stand for 10 minutes.

Serve.