Pie with lung, cheese, and eggplant
Tongue has always been considered a delicacy. Even in the Middle Ages, there was a law in France that peasants were not allowed to keep the tongues when slaughtering animals—they were served exclusively to...
- beef lung – 500 g
- garlic – 3 cloves
- salt – to taste
- Dutch cheese – 100 g
- egg (yolk) – 1 pc.
- chopped dill and parsley – 1 tbsp.
- medium-sized eggplant – 1 pc.
- vegetable oil – 4 tbsp.
- small onion – 1 pc.
- egg – 1 pc.
- sifted flour – 300 g
- butter – 2 tbsp.
- dry yeast – 7 g
- milk – 125 ml
- Dissolve the yeast in warm milk. Add the egg and melted butter, and season with salt to taste. Gradually whisk in the flour. Knead the dough thoroughly. Form it into a ball, place it in a deep bowl, cover with a towel, and let it sit in a warm place for 1 hour.
- Wash the lungs, place in boiling salted water and cook for about 1 hour. Cut the eggplant into slices and fry in half of the heated vegetable oil on both sides until golden brown.
- Cool the lungs slightly, cut into pieces, and mince. Peel the onion, finely chop, and fry in the remaining oil for 5 minutes. Add the lung mince and cook for another 6 minutes. Season with salt and pepper to taste.
- Peel and chop the garlic. Grate the cheese on a coarse grater and mix with the garlic and herbs.
- Pinch off a small piece of dough and set aside. Roll out the remaining dough into a thin layer and place on a greased, parchment-lined baking sheet. Arrange the eggplant slices in the center and lightly salt. Sprinkle with half of the cheese, garlic, and herb mixture. Top with the lung filling and sprinkle with the remaining cheese mixture.
- Fold the edges of the dough under. Form strips from the reserved piece, place them on the pie, seal the edges, and brush the surface with egg yolk. Let it rest in a warm place for 15–20 minutes. Then place it in the oven preheated to 190°C and bake for 35–40 minutes.
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