Mother-in-law's tongue is spicy, made from eggplant. Eggplant salad “Mother-in-law’s tongue”: best recipes

Mother-in-law's tongue - that's the name of the popular delicious preparation for the winter from eggplants. This spicy, spicy dish is eggplant stewed in a marinade. The oblong pieces of the vegetable really resemble a tongue.

But how to answer why he is the mother-in-law? Probably because no son-in-law would refuse to taste this savory dish! And in general, the preparation of “Mother-in-law’s tongue” is very tasty dish for your table.

Golden recipes for winter salad “Mother-in-law’s tongue” made from eggplant step by step with photos - let’s look at it right now.

Recipes for “Mother-in-Law’s Tongue” salad are varied, but the general approach is the same: large pieces of eggplant are stewed in vegetable marinade and spices, and then rolled into jars.

For preparation you will need the following ingredients (proportions for 10 liter jars):

eggplants themselves – 4 kg;
medium tomatoes – 1.5-2 kg (10 pieces);
also 10 pieces bell peppers(by weight it is just over 1 kg);
there should be quite a lot of garlic - take 4-5 heads;
hot peppers– up to 5 pieces (you can do less so that it doesn’t turn out too spicy);
sugar - 1 glass;
salt – half a glass (4-5 large spoons);
sunflower oil – also 1 cup;
9% vinegar – almost a glass (150 ml).

Cooking consists of 3 main stages - first the eggplants are processed, and then the marinade is prepared, after which the vegetables are stewed in this tasty liquid.

We will act like this:

Step 1. First, wash the fruits themselves and remove the stalk, as well as damaged parts, if any. Then they are cut into fairly wide circles that look like washers.

Step 2. Place the eggplants in a large container and cover with 2-3 tablespoons of salt. It is advisable to take the most common salt - not iodized, so that there are no foreign tastes.

The pieces are left in this form for half an hour. After this, they are thoroughly washed in water to remove as much as possible all the bitter substances.

Step 3. While the eggplants are being prepared, let's move on to other vegetables. First, remove all the seeds and white membranes from the sweet bell peppers and hot chili peppers.

Step 4. Separate the garlic into cloves and peel them.

Step 5. Blanch the tomatoes - pour boiling water over them for a few minutes, then remove the peel. “Stripped” tomatoes look unusual, but their flesh is homogeneous and will completely disintegrate in the future marinade.

Step 6. Now take peppers, garlic and tomatoes and grind them in a meat grinder - the result is this mixture.

Step 7. Obviously, for such a number of components you will need a very large saucepan - a capacity of at least 8 liters. If there isn’t one, there’s no problem: we’ll cook in 2 standard pans at the same time.

IN vegetable mixture You can immediately add sugar, salt and butter to create a marinade. But you need to wait a while with the vinegar - its turn will come at the end of cooking.

Step 8. Immediately add the prepared eggplants to the marinade and simmer everything together for half an hour over medium heat. There is no need to allow a strong boil. At the end, don’t forget to add vinegar and mix everything well.

Step 9. While everything is being prepared over the fire, we sterilize the jars (in our case these are 10 liter containers):

They can be held over boiling water for 10-15 minutes;
You can also put the jars in the oven for the same time (temperature 180 o C);
Another option is to microwave the jars on full power for 3-4 minutes.

Then cool the eggplants a little and, while still hot, put them in jars, roll them up and put them in the refrigerator.

It takes about 2 hours or more to prepare “Mother-in-law’s tongue” from eggplants (depending on the volume of the workpiece). As for calorie content, no extra pounds vegetable snack definitely won’t add: 80-85 kcal per 100 g (mainly due to vegetable oil).

Mother-in-law's eggplant tongue - delicious salad for the winter

“Mother-in-law’s tongue” made from eggplant can last at least a year. But after opening the jar, it is advisable to eat the salad a few days in advance.

Classic recipe with photos step by step

The previous version provides a recipe in which eggplants are cut into pucks. This is very convenient from the point of view of the size of the piece, but still, in the classic version, the fruits should have the exact shape of a tongue.

In addition, eggplants can not only be stewed in the marinade itself, but also baked in the oven. The final taste of the dish will be approximately the same, but it will definitely cook faster. This time we will take almost the same products.

Ingredients (based on 5 liter jars of winter preparation):

2 kg of eggplants;
2 kg of tomatoes;
0.5 kg bell pepper;
2-3 pieces of chili pepper;
2 heads of garlic;
1 half glass of sugar;
2-3 large spoons of salt;
half a glass of vinegar with a concentration of 9%.

Using this technology for preparing eggplant salad “Mother-in-Law’s Tongue” for the winter it is really possible to get real tongues (as in the photo), and even with a golden brown crust.

To do this we will proceed like this:

Step 1. First, we wash the fruits and cut off all excess. We cut the pieces longitudinally 2-3 cm thick, be sure to leave the skin on them - after all, it is on it that the baked pulp will stick.

Meanwhile, preheat the oven to 220 o C and place on parchment or a baking sheet, which must first be greased with a small amount of vegetable oil.

Step 2. At least 1 kg of fruit fits on the surface of the sheet - so you will need to repeat 2 or even 3 baking cycles, depending on the total volume of the workpiece.

You need to hold the vegetables for no more than half an hour, and in the middle of the process it is better to turn them over, and at the end return them to their original position. For further work, you will need warm pieces, so it is better to leave them in the oven.

Step 3. While the main ingredient is being prepared, we are busy with other vegetables: we peel and cut both types of tomatoes and peppers into approximately equal pieces.

You can blanch the tomatoes again with boiling water - it definitely won’t make things worse. And you can simply divide the garlic into cloves and peel them.

Step 4. Pass all the vegetables through a meat grinder or chop them using a blender.

Step 5. The next stage of any recipe for mother-in-law’s tongue with eggplant for the winter is preparing the marinade. This is what will make up the main taste of the finished product.

To do this, take a container and put the resulting vegetable mixture into it, add salt and sugar to it.

Step 6. As soon as the mixture comes to a boil (you can do this over the highest heat), immediately add the eggplants into it and simmer over low heat for only 2-3 minutes. At the same moment you can add vinegar.

In no case should you overcook the vegetables - otherwise the eggplants will simply lose their crispy texture, which is precisely the main charm.

Step 7. The last stage is exactly the same - put the finished salad in pre-sterilized jars and roll them up. The eggplants need to be rearranged as carefully as possible so that they are preserved in whole pieces - the result is appetizing, real mother-in-law tongues.

Salad "Mother-in-law's tongue" from eggplants for the winter in jars

Banks should be held at room temperature until completely cooled, and then put it in the refrigerator or a fairly dry, cool cellar for the winter.

Recipe without sterilization

This salad contains quite a lot of its own natural preservatives, so the sterilization process itself can be avoided. The antimicrobial properties of garlic, the pungent components of chili peppers and the preservative properties of vinegar make it possible to speed up the entire process. Therefore, you can do without the sterilization stage (prolonged boiling of jars with lids).

Actually, the recipe for the winter “Mother-in-law’s tongue” without sterilization is in many ways similar to the previous one - we take the same components for preparation.

Ingredients (based on 20 liter jars):

5 kg eggplants;
10 kg of tomatoes;
10 kg of bell peppers;
chili pepper – 4 fruits;
garlic – 7-8 heads;
table salt – 4-5 tablespoons;
sugar – 1 glass;
sunflower oil – 1 glass;
You can take a little less than 1 glass of vinegar (concentration 9%).

To prepare a very tasty “Mother-in-law’s tongue” preparation, we proceed as follows:

Step 1. Cut the fruits into discs and salt them for half an hour - just rub the salt over the surface of the pieces and wait until all the bitterness comes out of the eggplants.

Step 2. Meanwhile, chop and deseed both types of peppers, and also peel the garlic.

Step 3. Scroll everything through a meat grinder.

Step 4. Add vegetable oil, salt and sugar to the vegetable mass and stir.

Step 5. Now lightly fry the eggplants until nicely browned. small quantity vegetable oil.

Step 6. Meanwhile, simmer the marinade in a frying pan, quickly bringing to a boil.

Step 7. Put the eggplants in it and simmer for another 5-7 minutes over moderate heat. And we'll roll up the banks.

“Mother-in-law’s tongue” from eggplant (salad without sterilization in jars)

This begs the question - what is the difference between this recipe for “Mother-in-Law’s Tongue” salad without sterilization and another method of preparing it for the winter?

First of all, jars and lids need to be rinsed with boiling water.
And one more important point– the finished snack is placed directly in a hot state, after which the lids are immediately rolled up.

It is better to cool the containers under a blanket so that this process lasts throughout the night. And only in a completely cooled state can they be placed in the refrigerator or in the cellar.

Quick recipe for “Mother-in-law’s tongue”: video

There are a lot of recipes for preparing eggplant preparations for the winter. However, you can try making such a snack on a quick fix, serving it for dinner or even a holiday lunch.

It is prepared very simply - the eggplant tongues are fried, after which any snack is wrapped in them - for example, the same garlic with cheese and tomatoes. All details can be found in the video.

Bon appetit!

The eggplant preparations that thrifty housewives make for the winter year after year are amazing in their variety. I’m also trying to keep up and, before the blueberry season is over, I’m sharing with you a new recipe - we’ll be preparing mother-in-law’s tongue eggplants for the winter. This is a spicy snack with a piquant taste, which uses a lot of vegetables and fiery additives. Try it, spicy lovers will definitely like it!

Surely you are wondering why this eggplant preparation for the winter has such an original name. The fact is that Mother-in-law’s tongue salad, which can be prepared with both eggplants and zucchini () is cold appetizer from various vegetables, but always spicy in taste. The main definition here is sharp, sometimes even burning. And probably because of the shape of the main component - the eggplants are cut into flat strips in the form of tongues.

Ingredients:

(1 kg ) (1 kg ) (350 grams) (100 grams) (100 milliliters) (50 milliliters) (50 grams) (2.5 tablespoons) (1.5 teaspoon)

Cooking the dish step by step with photos:

The recipe for eggplants for the winter Mother-in-law's tongue includes the following ingredients: eggplants, tomatoes, sweet peppers, fresh garlic, refined vegetable (I use sunflower) oil, table vinegar 9%, sugar, table salt (not iodized!), and hot pepper. I add ground red hot pepper, but fresh is also perfect (1-1.5 pods, I think that’s enough, but you see for yourself how much spicy snack exactly what you want).

First you need to prepare the eggplants. For this recipe savory snack For the winter, I advise you to choose fruits that are quite small so that they can be conveniently cut and then eaten ready-made. So, wash the eggplants and cut them into rings, about 1.5-2 centimeters thick. I had fairly thin eggplants, so I cut them diagonally to form peculiar tongues (is that what we call an appetizer?). Place the eggplant pucks in a bowl, sprinkling with salt - 1 tablespoon is enough (the remaining 1.5 tablespoons of salt are used directly in the appetizer). We leave the vegetables to rest for 20-25 minutes - during this time the salt will draw out excess moisture from the eggplants and remove bitterness, if any.

Next we move on to tomatoes and sweet peppers. Any tomatoes will do, but it’s better to take fully ripe ones, even soft ones. If there are substandard places, we cut them out. Bell pepper Any color is suitable for this recipe, but it is best to choose fleshy fruits. Remove the seeds and stalks from the pepper.

Pass the tomatoes and peppers through a meat grinder. If your tomatoes are dense and the skin is too hard, it is advisable to remove it. To do this, make a cross-shaped cut on each tomato (on the side opposite the stalk) and place the vegetables in boiling water for a minute. After this, take out the tomatoes and place them in a bowl of ice water - the skin literally slides off on its own.

Pour the tomato-pepper mixture into a pan suitable for stewing (I have a thick-walled one with a capacity of 4 liters). Add 100 grams of sugar, 1.5 level tablespoons of salt and 100 milliliters of vegetable oil. Add hot pepper (I used 1.5 teaspoons, but add to taste) or chop fresh pepper. Stir and put the pan on the fire. Bring to a boil and, stirring a couple of times, cook over medium heat for 10 minutes.

While we were busy with tomatoes and peppers, the eggplants had time to rest. The salt has completely dissolved, and the vegetables have released their juice. We rinse them under cold running water and squeeze them a little to remove excess moisture.

Place the eggplants in the tomato base. Gently stir them so that they don’t fall apart later, and simmer over low heat for about 10-12 minutes after boiling.

When the eggplants are partially softened, add fresh garlic (50 grams is 4 very large cloves of winter garlic), which we pass through a press or finely chop with a knife. Mix everything and simmer over low heat for another 5 minutes. All that remains is to add 50 milliliters table vinegar, mix everything carefully, close the pan with a lid and let the workpiece simmer over low heat for another couple of minutes. At the end of cooking, try what happened and adjust the taste if necessary, although for me personally everything in the recipe is perfect. Mother-in-law's tongue eggplants are already ready - they turned out quite spicy due to hot pepper and garlic.

Preparing for the winter is one of the traditions of Russian cuisine. There are many types and methods of preparation, and every time new recipes and variations appear. One of my favorites is “Mother-in-Law’s Tongue.” It’s easy to guess that this winter salad is quite spicy, just like the word of your favorite relative. "Mother-in-law's tongue" is called spicy salads from different vegetables, a distinctive feature of the recipe is cutting the ingredients into thin strips.

One of the most successful vegetables for this recipe is eggplant. The process of preparing the workpiece is quite simple, so you can even do without detailed photos.

Basic recipe for "Mother-in-law's tongue" eggplant salad for the winter

For basic recipe winter salad, for 4 kg eggplant The following products are needed:

1 kg ripe tomatoes
1 kg bell pepper
A glass of garlic
5-6 pieces of hot pepper
A glass of 9 percent vinegar
Sunflower oil
2 tablespoons granulated sugar
1 tablespoon table salt

The recipe for an appetizing salad for the winter needs to be approached responsibly, starting from the stage of selecting vegetables. Eggplant needed choose whole, fresh ones. Then you need to cut off the peel (if the vegetables are not young) and the stalks. Large eggplants are cut into small circles of about 1 cm, and smaller ones - diagonally. Since eggplants can be bitter, they should be covered after cutting. table salt(plain, not iodized), mix. You can forget about them for half an hour, and then rinse and dry.

At this time, both types of peppers are washed, seeds, membranes and stalks are removed, and the vegetables are cut into thin strips. Peel and rinse the garlic cloves. Tomatoes are first blanched before peeling (they need to be doused with boiling water and immersed in ice water for a couple of minutes). Peeled heads of garlic, tomatoes and chopped peppers are passed through a meat grinder.

Cooking stage. Vegetable puree is placed in a spacious saucepan of about 10 liters along with salt and sugar, sunflower oil and vinegar. Everything gets mixed up. When the mass boils, strips of eggplant are added, everything is simmered together in a closed saucepan over low heat for about half an hour. These 30 minutes can be used to prepare and sterilize jars for preparations. Prepared jars are filled with hot salad "Mother-in-law's tongue" and rolled up. The container turns upside down. It is necessary to wrap the jars to keep the heat as long as possible. The preparations are left to cool completely. Then the blanks are transferred to a cold place, from where they can be taken out with pleasure in the winter.

Recipe options

In addition to the basic recipe, there are a large number of different options for preparing mother-in-law’s tongue salad for the winter. The ingredients or cooking method change. One of these options:

Recipe for "Mother-in-Law's Tongue" salad for the winter made from fried eggplants

Winter preparation according to this recipe has a richer taste due to frying of the main ingredient, as well as due to the addition of herbs.

For 2.5 kg eggplants you will need the following products:

The little blue ones, also for this recipe, must undergo preliminary preparation to get rid of bitterness (after cutting, they are sprinkled with salt and leave in the pan for 30 minutes, then washed), after which they are lightly fried in oil and placed in a colander or on paper to remove excess oil. Prepared sweet and bitter peppers are turned in a meat grinder along with peeled garlic. Chopped herbs, vinegar, sugar, and butter are added to the prepared vegetable puree.

The salad is placed in a saucepan on the stove and cooked for 20 minutes over low heat. The salad is placed in prepared sterilized jars. Layers fried eggplant filled with spicy vegetable puree. It is advisable to leave a couple of cm from the edge of the jars rather than filling them completely. The jars are closed with sealing lids. Then they need to be boiled for 15 minutes in a large saucepan. Finally, the lettuce is closed for the winter.

An easy version of the “Mother-in-law’s tongue” salad for winter

If you want to reduce the calories of the winter salad, you can change the recipe and prepare a light version of the same “Mother-in-law’s tongue” eggplant preparation. For this purpose from the composition need to remove the oil.

For easy recipe For the “Mother-in-Law’s Tongue” winter salad made from eggplant, you will need the following products:

Tomatoes and eggplants, 2 kg of each vegetable
Half a kilo of sweet pepper
3-4 pieces of hot pepper
Small head of garlic
250 g granulated sugar
50 g salt
100 ml 9 percent vinegar

The preparation recipe is similar to the options described above. Eggplants are cut and sprinkled with salt. They are left for some time until the vegetables release their juice. All raw vegetables needs to be washed and cleaned. Tomatoes are blanched before peeling. Then they, peppers and garlic are ground in a meat grinder. The puree is placed in a saucepan on the stove and add vinegar, sugar, salt. Cook everything together over low heat for about 30 minutes, then add chopped eggplants and simmer the whole mass over low heat for 15 minutes.

Winter salad “Mother-in-law’s tongue” from eggplant without preservation

There is another one healthy recipe of this salad without preservation. The advantage of this recipe is that the preparation process takes less time, but such an appetizer will not be stored for long; in winter you will not be able to enjoy this salad.

So, except for the eggplant in the recipe The following set of ingredients is present:

As with other recipes, preparing the salad begins with preparing the eggplants: cutting, peeling, adding salt and rinsing after half an hour. Next, the eggplants are fried in vegetable oil. A marinade is prepared from ground peppers and garlic with the addition of salt and sugar. The marinade needs to be mixed well so that the salt and sugar dissolve, you can also add spices. Then fried eggplants are dipped in marinade and placed in layers in glass containers, previously sterilized.

Banks are closing nylon covers and put in the refrigerator. After a few days, you can try the preparation. Eggplant salad prepared according to the described recipe should be stored in the cold (cellar or refrigerator) for no more than 2-3 months.

There are also other recipes winter harvesting“Mother-in-law’s tongue,” for example, you can add carrots, or replace fresh tomatoes tomato paste, or pre-bake the eggplants.

Some reminders for preparing “Mother-in-law’s tongue” eggplant salad

Choose the recipe that suits your taste, published online various recipes with photographs, although without photos the cooking process does not cause difficulties. You can also try experiment with different ingredients and methods for preparing this salad.

Recipe for mother-in-law's tongue salad from eggplant

Eggplants came to the tables of Europeans from the Middle East, and since then these vegetables have enjoyed deserved popularity among many peoples, who have learned to prepare truly luxurious dishes from them. Moreover, eggplants are not only tasty, but also healthy, due to the fact that they contain fiber, pectin, organic acids, valuable vitamins and minerals, as well as natural sugar.

Mother-in-law's tongue from eggplant - general principles and methods of preparation

One of the most popular eggplant dishes is “Mother-in-law’s tongue.” Today you can find many recipes for it, however, the most common are the so-called “tongues”, prepared from fried thin slices of eggplant, cut lengthwise. Such plates are folded in two, and a variety of fillings are placed inside - most often these are tomatoes cut into slices with garlic, pepper, mayonnaise, etc.

Mother-in-law's eggplant tongue - best recipes

Recipe 1: Mother-in-law's eggplant tongue - traditional recipe

This recipe for mother-in-law's tongues is considered a classic, and the finished dish looks exactly the way we are used to seeing it. It is very tasty and looks great on any table, and preparing it is not at all difficult.

Ingredients:

2 medium sized eggplants;
2 medium tomatoes;
100 gr. mayonnaise;
a bunch of greens (spicy);
salt and pepper to taste.

Cooking method:

1. Having cut the eggplants lengthwise into thin slices, sprinkle them with salt and let them stand so that the bitterness goes away from the eggplants along with the released juice. Then, roll them in flour and fry them in vegetable oil.

2. Cut the tomatoes into slices. After the eggplant slices have cooled, put a slice of tomato on each, salt, pepper well, pour over mayonnaise, sprinkle with herbs and garlic (the tongue needs to be sharp). After this, fold the plate in half.

3. Having cut off a corner of a bag of mayonnaise, squeeze the mayonnaise into curls onto the resulting tongues, decorate the top with herbs, and serve the dish on the table.

Recipe 2: Mother-in-law's canned eggplant tongue

The dish “mother-in-law’s tongue is very popular” among spicy lovers. However, not everyone knows that this wonderful salad can be prepared for the winter. We offer you one of the options for such blanks. Mother-in-law's tongue in the form of preserves is an excellent appetizer, an addition to a side dish and a side dish itself, and any housewife can prepare it.

Ingredients:

4 kg eggplants;
10 tomatoes (large);
10 bell peppers;
4 heads of garlic;
3 hot peppers;
200 gr. Sahara;
50 gr. salt;
200 gr. rast. oils;
30 vinegar.

Cooking method:

1. Sterilize the jars.

2. Cut the eggplants into slices and, after adding salt, leave them for about half an hour so that the bitterness goes away.

3. Grind tomatoes with garlic, bell and hot peppers in a meat grinder or blender, add sugar, vegetable oil and salt with vinegar, mix thoroughly.

4. Pour the mixture over the eggplants and simmer for about half an hour.

5. Having placed the dish in jars, roll them up and cover them with a warm blanket. This is necessary to get more rich taste salad

Recipe 3: Mother-in-law's tongue from eggplant - preservation for the winter

Another recipe for canned mother-in-law tongues. The dish turns out to be very spicy and rich in vitamins, so it comes in handy in winter.

Ingredients:

2 kg medium eggplants;
2 kg of tomatoes;
0.5 kg of sweet bell peppers;
4 red hot peppers;
200 gr. Sahara;
100 gr. vinegar 9%;
1 garlic;
2 tbsp. l. salt.

Cooking method:

1. Cut the tomatoes into pieces. Grind sweet and hot peppers in a blender. Mix everything in a saucepan, add sugar, salt and vinegar, then, heating to a boil, cook for about half an hour.

2. Cut the eggplants into tongue-shaped plates, about 0.5 cm thick, then place them in tomato sauce and cook for about half an hour.

3. Chop the garlic in a garlic jug and add it to the pan, mix and place the resulting salad in sterilized jars, then immediately roll them up with sterile lids and place them upside down on a flat surface. Then we insulate it with a blanket and leave it to cool.

Recipe 4: Mother-in-law's eggplant tongue with fried onions

This appetizer is spicy and very tasty, and at the same time it cooks very quickly, which is why this recipe is very popular.

Ingredients:

2 medium eggplants;
4 medium tomatoes;
2 onions;
1 hot pepper;
three cloves of garlic;
salt to taste.

Cooking method:

1. Cut the eggplants lengthwise into slices and immerse them in cold salted water for half an hour to remove the bitterness.

2. Grind the tomatoes in a meat grinder or blender.

3. Fry the eggplant slices in vegetable oil, then finely chop the onion and fry it as well. Then, adding grated tomatoes to them, simmer a little.

4. At the end of the stew, add chopped hot peppers to the pan along with salt and herbs, and add the garlic last.

5. Place the eggplants on a flat dish and generously grease them hot sauce.

Recipe 5: Mother-in-law's eggplant tongue with cheese

In general, this dish is prepared like the familiar mother-in-law’s tongue, however, grated cheese gives it a completely new sound, without depriving it of the piquancy for which we love mother-in-law’s eggplant tongues.

Ingredients:

5 small eggplants;
3 medium tomatoes;
200 gr. mayonnaise;
a bunch of greenery;
salt and pepper to taste.

Cooking method:

1. Cut the eggplants into slices and, after adding salt, leave for about half an hour so that the eggplants release their juice and lose their bitterness.

2. Then fry them in vegetable oil (if desired, you can bake them in the oven to make the dish less high in calories).

3. Cutting tomatoes thin circles, grate the cheese. Squeeze the garlic into the mayonnaise and add red pepper and grated cheese.

4. Lubricate the fried eggplant slices with the resulting mayonnaise, cover them with a slice of tomatoes, and again place the eggplant slice on top.

After frying the eggplant slices, place them on a sieve or paper towel to drain excess oil from the eggplants.

A tasty and bright eggplant appetizer “Mother-in-Law’s Tongue” for the winter is an original version of vegetable preparation. Salad can be made from different products. However, it is from the blue ones that it turns out to be especially rich and piquant. It is not surprising that many housewives are looking for the best recipes for “Mother-in-law’s tongue” made from eggplants for the winter. After all, such an appetizer makes a winter dinner especially appetizing. The salad can be spread on bread toast or added to boiled potatoes. In any form spicy eggplant“Mother-in-law’s tongue” is good for the winter. Their spicy taste will perfectly dilute even the most familiar food!

A classic version of the “Mother-in-law’s tongue” salad with eggplant for the winter

The original hot salad “Mother-in-law’s tongue” made from eggplant for the winter is quite simple to prepare. The hostesses are unlikely to have any problems. Incredibly tasty spicy eggplants according to the “Mother-in-Law’s Tongue” recipe for the winter go well with vegetables, meat, and fish. This salad is no less attractive as an independent snack.

Ingredients

To make a snack for spicy lovers, you need to prepare the following set of ingredients:

eggplants – 3.5 kg;
garlic – 4 heads;
tomatoes – 10 pcs.;
granulated sugar – 1.5 tbsp;
bell pepper – 10 pcs.;
vinegar 9% - 150 g;
hot pepper – 4 pcs.;
vegetable oil – 1.5 tbsp;
salt – 2.5 tbsp. l.

Cooking process

So, how to cook “Mother-in-Law’s Tongue” eggplants for the winter? There is no need to invent anything. The main thing is to follow the suggested recipe.

First you need to wash the eggplants. The stalks are cut off.

The fruits are chopped into rings.

The cuttings are transferred to a large bowl. The circles are generously sprinkled on top coarse salt. The mass is mixed and left for 30 minutes. This time is enough to remove bitterness. After half an hour, the eggplant slices should be rinsed under running cold water.

Both types of peppers must be washed, cleared of “tails” and seeds, rinsed, and cut into slices.

The garlic should be divided into cloves and peeled.

Now we need to prepare the tomatoes. You will need to remove the skin from the tomatoes. The easiest way to do this is to pour boiling water over the vegetables and soak them in it for 5 minutes, then transfer them to cold water for 2 minutes.

Then the sliced peppers need to be mixed with tomatoes and garlic.

The resulting slurry should be poured into a saucepan. The container is placed on the stove. Add granulated sugar and salt to the sauce. Vinegar and sunflower oil. Everything is thoroughly mixed.

When the puree begins to boil thoroughly, add the eggplants. The mass is stewed for about 30 minutes on low heat.

Now you need to put “Mother-in-law’s tongue” from eggplants in sterilized jars for the winter. It is sealed with metal lids. The jars must be turned upside down and wrapped in something warm.

“Mother-in-law’s tongue” made from layered eggplants for the winter

An original, bright, tasty preparation for the winter “Mother-in-law’s tongue” made from eggplants requires patience and diligence from housewives. However, such a spicy spicy vegetable salad is definitely worth it. This appetizer will certainly become a hit at the table, regardless of the time of year.

Ingredients

To make this version canned homemade from vegetables and spices, you need to prepare the following products:

eggplants – 3 kg;
garlic – 1 tbsp.;
tomatoes – 1 kg;
hot pepper – 6 pods;
bell pepper – 1 kg;
water – 0.5 tbsp.;
vinegar - 1 tbsp.;
sugar – 2 tbsp. l.;
salt – 1 tbsp. l. (+ for salting eggplants);
vegetable oil - 1 tbsp. l. per jar + for frying.

On a note! From the specified amount of products, about 7 500 ml cans are obtained.

Cooking process

The essence of preparing a snack is quite simple.

You need to sort out the eggplants, take only whole ones, without dents or rot. They must be thoroughly washed and cut into neat, even circles. They need to be generously salted and left in a large bowl for 1-1.5 hours.

While the eggplants are being salted, you need to prepare a dressing for the appetizer, which in essence is very similar to adjika. To do this, you need to select good tomatoes. They need to be pureed.

Note! It is better to take fleshy and juicy varieties of tomatoes to get a lot of juice.

Sweet peppers are washed. They must be freed from membranes, stalks and seeds. Vegetables are cut in half.

The husks are removed from the garlic. He washes himself with water.

In a meat grinder or food processor, grind the pepper and garlic with the tomato mass. You also need to put hot peppers in the scroll, which have been previously cleaned of stems and seeds. This part of the recipe with a photo for preparing “Mother-in-Law’s Tongue” eggplants for the winter is one of the most important.

The resulting mixture is poured into a large basin. It must be placed on the stove. The workpiece should boil. It is enough to boil the filling for 5 minutes.

Now we need to return to the main component - eggplants. They should be fried in a frying pan with vegetable oil. You don't have to bring them to full readiness.

Now you need to pour a large spoonful of hot dressing into each sterilized jar. You will need to place 3-4 slices of blue ones on top. You need to press the eggplants down a little with a spoon so that the sauce completely covers them.

Next, you will need to pour another 1-2 large spoons of pepper sauce. Thus, each jar is filled layer by layer.

On a note! The last layer It is worth putting the dressing on top of which 1 large spoon of sunflower oil is poured.

All that remains is to twist the jars, turn them over and place them under a warm “fur coat” of scarves, old jackets, blankets or rugs. They must be left under it until thoroughly cooled. This will allow the little blue ones to be thoroughly saturated with the sauce, which will make the taste of the finished dish more rich. Such tongues made from eggplants with tomatoes for the winter will certainly please the most high praise tasters!

“Mother-in-law’s tongue” made from fried eggplant for the winter

Appetizer "Mother-in-law's tongue" from eggplants with garlic for the winter is made according to different recipes. But there are real ones culinary masterpieces. This option is one of those! The “Mother-in-Law’s Tongue” eggplant recipe for the winter, which calls for frying most of the vegetables, turns out to be especially aromatic and rich. If you open a jar of this salad in winter, you will immediately remember all the colors and aromas of summer.

Ingredients

To prepare this dish for future use you will need:

eggplants – 5 pcs.;
garlic – 1 head;
bell pepper – 5 pcs.;
tomatoes – 5 pcs.;
chili powder – 1 tsp;
ground black pepper – 2 tsp;
vegetable oil - as needed;
salt - to taste.

Cooking process

The “Mother-in-Law’s Tongue” eggplants are quite simple to prepare according to this recipe.

First you should tackle the eggplants. They should be washed and cut into circles. Blue rings are fried in a frying pan with a little vegetable oil poured onto the bottom. The slices should be thoroughly cooked. You can determine the degree of readiness by the presence of an attractive golden hue on both sides of each circle.

On a note! If you are using middle-aged eggplants, you should peel them or soak them for 20 minutes in salted water before frying. This will get rid of bitterness.

Next we need to deal with the peppers. They should be washed thoroughly, the stalks should be cut off, and the seeds should be removed. Vegetables are cut in large pieces and also fry with vegetable oil in a frying pan. The slices should become soft and have a slight blush.

Tomatoes come next. They are washed and cut into circles, like the blue ones. The tomatoes also need to be lightly fried on each side.