Everyone good day! So the blue ones are already hanging on the bushes and shining, and they are asking for the table. From this purple miracle lovers have already learned how to cook a lot of delicious and full meals. And we, continuing the theme of preparations, will make a sharp one today mother-in-law's tongue from eggplant for the winter. After all, a fruitful summer is so fleeting. But in winter it will not be superfluous to serve a fragrant, summer snack on the table.
There are many ways to make this salad. Someone puts peppers, tomatoes, and garlic to eggplants. And others do only with bell pepper. The third option involves adding tomato paste instead of tomatoes. Lovers of zucchini put this vegetable in a snack. And nothing spoils the spicy taste of the salad, but only complements it.
Hot pepper, of course, everyone puts as much as they can eat. I make several jars for my husband that others cannot even try. In general, 2-3 kg. one pod of vegetables will be enough. However, the hotness of peppers is different. Therefore, I advise everyone to focus on their own taste.
Regular readers of my blog have already cooked spicy with me. And now we will cook together an appetizer of mother-in-law's eggplant tongue for the winter. Choose a recipe that is more suitable for you in terms of the composition of vegetables and cook with pleasure.
Teschin language of eggplant and tomatoes for the winter
The spiciness of this snack is not particularly strong. I make this for the whole family. Fans can include another burning pod in the composition.
I have long blue ones, so I will cut them into whole circles. There are thick eggplants, it is better to cut them into semicircles. These will be "languages". And we will chop all the tomatoes and peppers in a meat grinder. You can use a blender for this.
Be sure to wear gloves when you clean hot peppers. Afterward, be sure to thoroughly wash your gloves, knife, and cutting board.
I do not indicate this pepper in the composition of the ingredients, since you will take it at your discretion. I will cook in a large saucepan of 5 liters. It will fit the whole set of vegetables:
Cooking:
I will not peel eggplants, because they are young and soft. We just need to rid them of bitterness. To do this, immediately cut them into circles and put them in a bowl, sprinkling lightly with salt. From above, you can cover with a plate and press down with oppression. Soon juice and excess bitterness will come out of them.
In the meantime, we will clean and cut the rest of all the vegetables. We cut peppers and tomatoes randomly. After all, we will grind them in a meat grinder. We divide the garlic into cloves and peel them from the husk. Cut the hot pepper in half and clean out the seeds.
Be sure to wear gloves. And then thoroughly rinse the board and knife under running water.
Now we will twist all this stuff in a meat grinder. You can kill with a blender, but I like my grandmother's cooking option more.
The little blue ones let the juice in and salted enough. We wash them thoroughly under the tap and let the excess liquid drain.
Now in large saucepan lay eggplant circles and fill them with tomato-pepper mass. This is where all the other ingredients go. Except for the vinegar! You don't even need to stir. We put on the stove, closing the lid. We will cook on medium heat until boiling.
When it boils, reduce the flame and cook for about 20 minutes. Can be opened slightly to evaporate the liquid. You will see how much juice will stand out from the eggplants when they are boiled down. At the very end of cooking, add vinegar, mix and remove from heat.
Do not cook for more than 20-30 minutes, otherwise everything will turn into porridge!
Jars of 0.5 and 0.65 liters have already been sterilized in the oven, and the lids in boiling water. We pack the salad in jars. First, carefully apply the rings so as not to transfer them. It is better to do this with a fork or a tablespoon. And then pour the marinade to the top with a ladle.
Jars are twisted and put on lids. Cover them with a thick blanket until they cool completely. And the next day you can take it to the cellar or basement for winter storage.
Spicy eggplant salad with bell pepper through a meat grinder
This recipe is a little different from the first one. It will be without tomatoes, but with ready-made tomato juice. We will cut the eggplants not into circles, but into quarters and fry in a pan. And we twist the pepper in a meat grinder.
What we need:
- 2 kg. eggplant
- 0.5 kg. sweet pepper
- 100 g garlic
- hot pepper (to taste)
- 1 liter tomato juice
- 100 ml. sunflower oil
- 100 ml. vinegar 9%
- 100 g sugar
- 1 st. a spoonful of salt.
Let's start with the preparation of vegetables.
I have homemade tomato juice. I prepared it ahead of time. You can dilute the juice from tomato paste. even better, you can adjust the density.
The eggplant is cut lengthwise and then we divide each half into two parts. We get such quarters as in the photo. These will be languages. If your blue ones are large, then cut each one in half again.
Eggplant slices are fried in a frying pan with vegetable oil. On both sides until lightly browned. The main thing here is not to pour the oil, because the blue ones absorb it very well. Pour quite a bit, they will absorb, on this and let them fry.
Put all the slices fried on both sides in a large saucepan. After 15 minutes, you will see how all the oil that they have absorbed will come out of them.
And while we're on spicy marinade. We cleaned the garlic, bell pepper and bitter pod too. We twist all this stuff in a meat grinder with a fine grate.
Boil the tomato juice in a saucepan and pour it with a mixture of peppers and garlic. Add salt and sugar there and mix everything. Pour the fried blue ones with this mass and put on fire.
After boiling, cook over low heat for no more than 15 minutes. And at the very end, pour in the vinegar.
Pack in sterile jars hot product and screw on boiled lids. Make up on a blanket upside down and wrap for two days. Then you can send for winter storage.
Video recipe for eggplant snacks for the winter with tomatoes and garlic
Very simple and spicy recipe I found on the channel "Cooking with Irina". Notice she doesn't put down red hot pepper. But as many as 3 heads of garlic per 2 kg of eggplant.
Preparing for a short time. As usual, most of the time is spent on preparing vegetables. Sterilization finished product not required.
Mother-in-law eggplant tongue for the winter with tomato paste according to a grandmother's recipe
It is quite possible to make an appetizer of blue ones in a tomato paste filling. And the taste will be completely different. So fresh tomatoes the end product is slightly sweet. A with tomato paste mother-in-law's tongue will be sour and more vigorous.
Let's start cooking.
1. Since we don't have any tomatoes here, preparing the vegetables will take a little time. Cut blue ones into large circles and sprinkle with salt. Let's set them aside for half an hour. Let the juice stand out from them.
2. We clean and cut into pieces the bell pepper and a small pod of hot chili. Grind the pepper and peeled garlic cloves in a meat grinder. Add tomato paste and all the sugar to this mass.
3. After half an hour, mix the blue ones and lightly squeeze the juice out of them with your hands. Put them in a deep frying pan with oil and fry. You can do this in a slow cooker or in a deep fryer.
4. Put a mixture of pepper and tomato paste to the fried eggplants.
Don't forget to add a couple of bay leaves.
5. This mass is stewed on a small fire for about 20 more minutes. At the end, vinegar was poured in and everything was mixed. After another five minutes, you can remove from the fire.
We lay out the food in sterilized jars and twist with scalded lids. Do not forget to leave a little yummy for the family to sample.
Mother-in-law's tongue for 2kg. eggplant - lick your fingers
Although this preparation is considered winter, it cannot be kept warm, since we will not cook the entire product, we will only fry the blue ones.
Bulgarian peppers for this recipe are better to take red.
Store jars in the refrigerator. They won't take up much space. Let's make a little for now, and if you like it, then prepare another batch.
This is the most delicious mother-in-law tongue I have ever tasted. Because in it Bell pepper stays completely fresh. Some say that the blank is with vinegar and it is normally stored in the basement. But I, nevertheless, am afraid and keep it in the refrigerator.
For 2 kg. eggplant we need the following products:
How to cook:
We will start, as usual, with the blue ones. They can be cut into circles or slices no more than 1 cm thick. They were cut, put in a bowl, sprinkled with salt and left to extract the juice.
Peeled the garlic and rinsed the cloves, let them dry on a napkin. Sweet peppers were cleaned from seeds, cut into 3-4 parts. And burning just on the rings. We will twist it along with the seeds.
If a whole pod seems too much for you, then take a half.
Twist the garlic cloves and peppers in a meat grinder or you can grind with a blender. We get such a bright red mixture, as in the photo. That is why I advised you to take ripe, red fruits.
In this fragrant mixture add sugar, a little ground black pepper and vinegar at once. We poured all the salt into the eggplants and they are quite salty.
By the way, eggplant slices have already released juice. It must be squeezed out if possible, and the little blue ones are sent to fry.
For frying, it is better to use a deep fryer. You can load them all at once into it, without laying out and turning over each circle. And they don't fry in oil like they do in a frying pan. They are ready in 10 minutes. The circles are soft, but there is no crust on them.
And immediately, until the little blue ones have cooled down, we pack them in a container. We will fill the sterilized jars one by one. We put a layer of eggplant circles, pour hot marinade on top and slightly crush with a spoon. Then the next layer is the same. Repeat to the top of the container.
Make sure that there are no large voids in the banks.
From this amount of vegetables, I got 4 jars of 0.5 liters. And there is still a little left. Although mother-in-law's eggplant tongue is intended for the winter, you can try it now. The appetizer is fragrant, spicy and looks attractive.
Look how beautiful it turned out! However, the food will acquire its true taste, somewhere in a month. When the eggplant is soaked through with a spicy marinade, it will be amazingly tasty. You're really licking your fingers here.
Video on how to cook mother-in-law's eggplant tongue for the winter without tomatoes
On the video channel "Ksyushina Kitchen" I found a recipe similar to mine. She calls the salad "Spark", but the ingredients are the same. Also without tomatoes and peppers are not cooked. But, Ksyusha ready salad in jars sterilizes for several minutes in boiling water. Of course, such a salad can be stored in any cool place. Doesn't have to be in the fridge.
As you probably noticed, there are a lot of options for preparing such a simple snack. Yes, and the names are different, but remains spicy taste and the aroma of a vigorous snack. In winter, it goes great with meat, potatoes and pasta. Be sure to try and treat family and friends.
Required products:bunch of spicy herbs
- medium tomato - 2 pieces
- blue fruit - 2 pcs.
- mayonnaise sauce– 95 g
- pepper with salt
Cooking features:
Crumble the fruits with long strips, add salt, leave for a while. With the released juice, bitterness will also go away. Roll the plates in flour, fry in vegetable oil. Chop the tomatoes into slices. Put a circle of tomatoes on each plate, season, pour over with mayonnaise, sprinkle with garlic and herbs, fold the strips in half. Fold the resulting blanks into a container and roll up.
Prepare an appetizer according to the recipe described.
Mother-in-law eggplant tongue for the winter: recipe
Ingredients:Blue ones - 4 kg
- head of garlic - 4 pcs.
- large tomato and Bulgarian pepper - 10 pcs.
- bitter pepper - 3 pcs.
- salt - 50 g
- sugar - 190 g
- acetic acid - 30 ml
- vegetable oil - 195 ml
How to prepare:
Ignite the banks. Chop the little blue circles, salt, leave for about half an hour so that all the bitterness is gone. In a meat grinder, turn the tomatoes with garlic, hot and bell peppers, sprinkle with sugar, add vegetable oil, vinegar, salt, mix well. Pour the vegetables with the resulting mixture, simmer for half an hour. Pack the appetizer in jars, roll up, cover with a warm blanket.
How about you?
Mother-in-law eggplant tongue for the winter - recipe
Prepare the following components:
Medium blue fruit - 2 kg
- a couple of kilograms of tomatoes
- acetic acid - 0.09 liters
- garlic
- sugar - 195 g
- red hot pepper - 4 pcs.
- a couple of large spoons of salt
How to cook:
Chop up the tomatoes. Process hot and sweet peppers in a blender. Combine the prepared ingredients in a saucepan, add sugar, acetic acid, salt, heat to a boil, cook for half an hour. Chop blue ones into strips with a thickness of 0.6 cm. Place them in tomato sauce, boil for half an hour. Grind a garlic clove in a garlic maker, transfer to a saucepan, stir. Arrange the resulting salad in jars, screw tightly.
Prepare these too.
Mother-in-law eggplant tongue for the winter: recipe
Prepare:
Onion - a couple of pieces
- medium tomato - 4 pcs.
- medium eggplant - 2 pieces
- garlic clove - 3 pcs.
- kitchen salt
- hot pepper
Cooking features:
Cut the vegetables lengthwise into separate strips, immerse them in salted and cool water for half an hour, letting the bitterness go away. Grind tomatoes in a meat grinder. Fry eggplant plates, fry finely chopped onions here. Add grated tomatoes, lightly simmer. At the end of the stew, enter chopped hot pepper, salt, sprinkle with herbs. Add the garlic last. Put in jars, roll up.
Do and .
sweet pepper recipe
Required products:
Bulgarian peppercorns - 0.6 kg
- garlic - 90 g
- small eggplant fruit - 2.6 kg
- hot peppercorn - 3 pcs.
- odorless oil - 190 g
- vegetable oil
- greenfinch
- sugar - 0.125 kg
How to prepare:
Chop the eggplant fruits in medium circles, add salt, set aside for 30-40 minutes. Rinse, fry vegetable oil, transfer to a kitchen towel. Smash sweet and hot peppers, garlic in a blender, combine with odorless oil, table vinegar, sugar, chopped herbs. Transfer the mass to the pan, boil for 20 minutes after the start of the boil. Sterilize the jars, lay out a layer of eggplant, pour the boiling mass on top, lay on the very top in layers. Send the containers for sterilization for 20 minutes and immediately roll up. Cool in a towel until completely cool.
Recipe with tomatoes
You will need products:
Tomatoes, small blue ones - 2.1 kg each
- hot pepper - 4 things
- granulated sugar - 0.25 kg
- sweet pepper - ½ kg
- acetic acid - 0.1 liters
- edible salt - 50 g
Cooking features:
Rinse vegetables thoroughly. Kill sweet and hot peppers, tomatoes and garlic in a meat grinder. Pour the resulting mass into a separate container and add sugar, kitchen salt with vinegar, cook after the start of boiling for about half an hour. Chop the blue ones into thin slices, transfer to a boiling mass, cook for a quarter of an hour. Pack the resulting salad in containers, pre-calcined, roll up.
Carrot variant
You will need:
3 kg eggplant fruits
- carrots - 1 kg
- sweet pepper, tomatoes - 1 kg each
- a clove of garlic - 4 pcs.
- acetic acid - 190 ml
- parsley
- food salt - 0.05 kg
- sugar - 0.25 kg
How to prepare:
Wash vegetables thoroughly and dry. Chop the blue ones into thin slices. sweet pepper with garlic, tomatoes and carrots, beat in a blender, drain the mass into a container. Mix with edible salt, granulated sugar and butter without a pronounced aroma. Add eggplant to the container, after boiling, continue cooking for a quarter of an hour. Combine with chopped greens. Add vinegar, cook for another five minutes, and then arrange in jars and twist.
Almost every son-in-law knows how much the mother-in-law's tongue has been wiped. But if he found a common language with her, he will never regret it. Wanting to please her beloved son-in-law, she will certainly try to treat him with something tasty that any man will like. For example, she will prepare the Mother-in-Law's Tongue salad for him for the winter. This name was popularly given to a snack with burning taste, which is preserved for future use in many Russian families. We have selected for readers the 3 best mother-in-law eggplant recipes. And young hostesses will certainly come in handy collected in our material culinary tips- the secrets of experienced chefs.
Culinary Secrets
Whichever recipe for the preparation of "Teschiny Tongue" from those presented on our website you choose, we advise you to get acquainted with general rules preparing this savory snack for the winter.
- You have probably noticed that eggplants have a not too pleasant bitter taste that can poison the pleasure of eating your favorite snack. Corned beef is to blame for everything - not too much beneficial substance, contained in many nightshade (and eggplant just belongs to this unfortunate family). In fact, its presence is not such a terrible problem, since it is easy to remove. This is perfectly handled by the ordinary salt. Just soak the already cut eggplants for 20 minutes with a saline solution, which is prepared from two teaspoons of salt and a liter of water. After that, do not forget to rinse the "blue ones" in running water so that "Teschin's tongue" does not come out of them salty.
- It is considered "aerobatics" when the eggplants in the Mother-in-law's tongue appetizer resemble sharp tongues. This similarity is easy to achieve if you take small-sized vegetables (up to 15 cm in length) and cut them into thin strips (3-5 mm each) along. If you come across large vegetables, it is better to cut across, otherwise the pieces will be too large. Oh, and another tip: do not peel the eggplant, otherwise the tongues will not retain their shape.
- Eggplant "tongues" in the appetizer, which this material is dedicated to, turn out to be "drowned" in a spicy tomato sauce. So that it is not too liquid, choose ripe and fleshy tomatoes for it.
- If you peel tomatoes from both the skin and seeds, tomato sauce will have a softer texture. In this case, the appetizer "Teschin's tongue" will look much more appetizing. There is good way peeling tomatoes. They need to be cut crosswise and lowered into boiling water. After 2 minutes, it remains only to cool from and remove the skin. Getting rid of the seeds will be a little more difficult. They can be removed with a spoon by cutting the tomato in half. Another option is to rub the tomato pulp through a sieve.
- Be sure to protect your hands with gloves when handling garlic and hot peppers, otherwise you may get burned.
- Whether to peel hot peppers from seeds is up to you, it all depends on how spicy the taste you want to get. The fact is that the main bitterness is concentrated precisely in the seeds and membranes of hot pepper.
Let us remind you, just in case of a fire, that when preserving vegetables for the winter, it is very important to keep them clean. In particular, jars must be washed with soda and sterilized over a kettle or saucepan or in an oven. The lids that fit these jars need to be boiled. In this case, only metal lids are suitable, which allow you to close the jar hermetically.
Traditional appetizer recipe "Teschin language" eggplant
What do you need(for 3 l):
- eggplant - 2 kg;
- tomatoes - 0.5 kg;
- sweet pepper - 0.5 kg;
- garlic (peeled) - 50 g;
- hot pepper - 2 pods;
- table vinegar (9% concentration) - 80 ml;
- refined sunflower oil- 120 ml;
- granulated sugar - 120 g;
- salt - a tablespoon.
How to cook:
- Prepare vegetables. Eggplant, cut into thin strips, soak in saline. Peel the tomatoes, cut into 4 pieces. Remove seeds from peppers. Break the garlic into cloves.
- Scroll all vegetables, except eggplant, through a meat grinder.
- Mix vegetable puree with salt, sugar, oil and vinegar, put on the stove and bring to a boil over low heat.
- Dip in vegetable puree"tongues".
- Stew vegetables, stirring, for half an hour.
- Pour the snack into prepared jars, seal them tightly. When they cool down, put them in the pantry for the winter.
If you want to add "Mother-in-law's language", made according to classic recipe, spices, garlic, do not add immediately, but only 10 minutes before the snack is ready.
Recipe for a particularly spicy "Mother-in-law's tongue" from eggplant
What do you need(for 3 l):
- eggplant - 2 kg;
- tomatoes - 0.5 kg;
- sweet pepper - 0.5 kg;
- garlic - 3 heads;
- hot pepper - 150 g;
- table vinegar - 120 ml;
- vegetable oil - 60 ml;
- salt - a teaspoon;
- sugar - a tablespoon.
How to cook:
- Prepare the vegetables as directed in the previous recipe.
- Fry eggplant on both sides.
- Grind the rest of the vegetables by scrolling through a meat grinder.
- Sterilize jars.
- Mix the vegetable puree with the remaining oil, salt, sugar and vinegar.
- Pour a few tablespoons of tomato sauce into each jar, lay out several eggplant slices, pour in the sauce again and lay out the “tongues” until they and the sauce run out. Pour the sauce over the top layer. Banks must be filled to the brim.
- After laying a cloth on the bottom of a large saucepan, put jars of snacks in it, cover them with boiled lids. Pour water over the shoulders of the jars. Put on low fire.
- Sterilize jars for 20-30 minutes depending on their capacity (0.5 l or 1 l).
- Using special tongs, remove the jars from the pan, roll them up and turn them over. Cover with a winter blanket.
After a day, the snack can be stored in the pantry or in another place where you usually store supplies for the winter.
Recipe for the dietary "Mother-in-law's tongue"
What you need (for 4.5 liters):
- eggplant - 2 kg;
- sweet pepper - 0.5 kg;
- hot pepper - 4 pods;
- garlic - 1 head;
- tomatoes - 2 kg;
- table vinegar - 100 ml;
- sugar - 0.2 kg;
- salt - 2 tbsp. l..
How to cook:
- Wash and clean vegetables. Finely chop the eggplant, turn the rest of the vegetables separately through a meat grinder.
- Mix tomato pbre with hot and sweet pepper pbre, send to the fire.
- When it boils, add vinegar, salt and sugar. Boil 20 minutes.
- Dip the eggplant "tongues" into the mixture, simmer them for another 20 minutes.
- Add the garlic and cook the mixture for the same amount of time.
- Divide into sterilized jars, seal and leave to cool.
This appetizer, of course, is called conditionally dietary, because it has a lot of sugar and vinegar, but still its calorie content will be lower than that of canned food made according to previous recipes.
All recipes collected in the material are different. To choose the one that you and your household will like more than others, you can cook a little bit of all three Mother-in-law’s tongue snacks for the winter, and then decide.
Eggplants came to the tables of Europeans from the Middle East, and since then these vegetables have enjoyed well-deserved popularity among many peoples who have learned to cook from them truly sumptuous meals. 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 eggplant tongue - general principles and methods of preparation
One of the most popular dishes from eggplant is "Teschin tongue". There are many recipes for it today, however, the most common are the so-called "tongues", made from fried thin slices of eggplant, cut along the length. Such plates are folded in two, and the filling is put inside various fillings- most often these are sliced \u200b\u200btomatoes with garlic, pepper, mayonnaise, etc.
Mother-in-law eggplant tongue - best recipes
Recipe 1: Mother-in-law eggplant tongue - a traditional recipe
This recipe for mother-in-law tongues is considered a classic, and ready meal looks exactly the way we're used to seeing it. It is very tasty, and looks great on any table, and it is not at all difficult to cook it.
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 in length into thin plates, sprinkle them with salt and let them stand so that the bitterness leaves the eggplants with the secreted juice. Then, rolled in flour, fry them in vegetable oil.
2. Cut the tomatoes into circles. After the eggplant plates have cooled, put a circle of tomato on each, salt, pepper well, pour over with mayonnaise, sprinkle with herbs and garlic (you need a sharp tongue). After that, fold the plate in half.
3. Having cut off a corner from a bag of mayonnaise, squeeze the mayonnaise with curls onto the resulting tongues, and decorate with herbs on top, and serve the dish on the table.
Recipe 2: Mother-in-law canned eggplant tongue
The dish "mother-in-law's tongue is very popular" among spicy lovers. However, not everyone knows that this lovely salad can be rolled up for the winter. We offer you one of the options for such blanks. Mother-in-law's language in the form of conservation is great snack, an addition to the side dish and the side dish itself, and any housewife can cook it.
Ingredients:
4 kg of eggplant;
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. We sterilize banks.
2. Cut the eggplant into circles and, after salting, leave them for about half an hour to leave the bitterness.
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 eggplant with the resulting mixture and simmer everything for about half an hour.
5. Putting the dish in jars, roll them up and cover with a warm blanket. This is necessary to obtain a richer taste of the salad.
Recipe 3: Mother-in-law eggplant tongue - preservation for the winter
Another recipe for canned mother-in-law tongues. The dish turns out to be very spicy and vitamin, so it comes in handy in winter.
Ingredients:
2 kg of medium eggplant;
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 slices. Grind sweet and hot peppers in a blender. We mix everything in a saucepan, add sugar, salt and vinegar, then, heating to a boil, cook for about half an hour.
2. We cut the eggplant into tongue plates, having a thickness of about 0.5 cm, then place them in tomato sauce and cook for about half an hour.
3. Grind the garlic in a garlic maker and add it to the pan, mix and put the resulting salad into sterilized jars, then immediately roll them up with sterile lids and put them on a flat surface upside down. Then we warm with a blanket and leave to cool.
Recipe 4: Mother-in-law eggplant tongue with fried onions
This appetizer is spicy and very tasty, and at the same time it cooks very quickly, so 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 eggplant lengthwise into slices and immerse them in cold salted water for half an hour to remove the bitterness.
2. Chop the tomatoes in a meat grinder or blender.
3. Fry the eggplant plates in vegetable oil, then, finely chopping the onion, also fry it. Then, adding grated tomatoes to them, stew a little.
4. At the end of the stew, add chopped hot peppers along with salt and herbs, and last we send garlic there.
5. Put the eggplants on a flat dish and grease them generously hot sauce.
Recipe 5: Mother-in-law eggplant tongue with cheese
In general, this dish is prepared like a language familiar to everyone, however, grated cheese gives it a completely new sound, while not depriving it of that piquancy for which we love mother-in-law eggplant tongues.
Ingredients:
5 small eggplants;
3 medium tomatoes;
200 gr. mayonnaise;
a bunch of greens;
salt and pepper to taste.
Cooking method:
1. We cut the eggplants in circles and, after salting, leave for about half an hour so that the eggplants release juice and lose their bitterness.
2. Then fry them in vegetable oil (if desired, you can bake in the oven to make the dish less nutritious).
3. Cut the tomatoes into thin slices, grate the cheese. Squeeze garlic into mayonnaise, and add red pepper and grated cheese there.
4. Lubricate the fried eggplant circles with the resulting mayonnaise, cover them with a circle of tomatoes, and put the eggplant circle on top again.
After frying the eggplant slices, put them on a sieve or on a paper towel so that excess oil is drained from the eggplant.
How to cook mother-in-law eggplant tongue salad for the winter, simple step by step recipes preparations with a full description.
Mother-in-law eggplant tongue for the winter - cooking recipes
From this article you will learn:
As everyone knows, mother-in-law's tongue is something sharp!
I present to you spicy snack(especially good for vodka) - "Teschin tongues."
Easy to make, but it doesn't take long... eat it up fast!
Salad "Teschiny tongues"
Ingredients:
- 3 kg zucchini (peeled and seeds)
- 3 kg of tomatoes,
- 5 pieces. sweet bell pepper,
- 4 heads of garlic,
- 250 ml vegetable oil (preferably unrefined)
- 100 ml of table vinegar,
- 1 pod hot pepper,
- 2 tbsp. l. salt, 5-6 tbsp. l. Sahara.
Cooking:
- Cut the zucchini in the form of "tongues" - thin long plates 1–1.5 cm wide.
- After that, pass through the meat grinder tomatoes, sweet peppers and bitter peppers. Put it all in an enamel basin, pour vegetable oil, add salt and sugar. Mix and put on fire.
- Bring to a boil, do not forget to stir for even heating. After boiling, cook for 30 minutes without removing from heat, add crushed garlic and vinegar. Cook for 5 more minutes and remove.
- Arrange in jars, then sterilize for 5 to 10 minutes (depending on the size of the jars). Roll up and put away in a cool place.
- The total volume of the snack obtained according to this recipe is about 6 liters.
Mother-in-law salad eggplant tongue in small slices
Ingredients: eggplant, 3 kg
- hot pepper, 2 pcs
- sweet pepper, 1 kg
- tomato paste, 700 g
- garlic, 100 g
- salt, 2 tbsp
- vinegar, 70%, 1 tbsp
- sugar, 1 tbsp
- vegetable oil, 1 tbsp
Cooking:
- Sweet pepper cut into medium-sized cubes, larger - eggplant.
- Grind the hot pepper, crush the garlic.
- We put all the ingredients in a saucepan (without vinegar).
- Set the fire to medium, cook for 30 minutes.
- Put the vinegar in last. Roll up. Turn over and wrap.
Mother-in-law's tongue salad with fried eggplant for the winter
Ingredients:
- eggplant, 2.5 kg
- hot pepper, 1 pc
- garlic, 100 g
- sweet pepper, 5 pcs
- sugar, 1 tbsp
- vinegar 9%, ½ tbsp
- oil, 1 tbsp for frying
- greenery
Cooking:
- The circles cut from eggplants are kept salted for 30 minutes.
- Fry them and remove excess oil (let drain).
- We grind the remaining ingredients in a meat grinder, season with sugar and butter, pour in vinegar, put chopped greens.
- Cook for 20 minutes, pour the mass into jars with laid out fried eggplants. It is necessary to fill in as the layers of eggplant circles are laid, and each such layer must be watered with a boiling mass.
- 15 minutes for sterilization. Roll up.
Eggplant tongues for the winter
Ingredients:
- medium-sized eggplants, 2 kg
- hot pepper, 2-4 pieces
- garlic, 1 head
- tomatoes, 2 kg
- sweet pepper, ½ kg
- salt, 2 tbsp
- sugar, 1 tbsp
- vinegar 9%, ½ tbsp
Cooking:
- We cut eggplants into plates along the fruit - tongues are obtained. We crush the garlic.
- Heat pepper, salted tomatoes with sugar and cook for up to ½ hour. Add vinegar to it too.
- Eggplant tongues are immersed in this mass. 15-20 minutes cook. Add garlic.
- Roll up and wrap.
