“Teschin tongue” is one of the most spicy appetizers, which is a hot-spicy sauce prepared on the basis of tomatoes, garlic, as well as bell and hot peppers, with vegetables stewed in it - zucchini, cucumbers or eggplants. I want to tell you how to cook "mother-in-law's tongue" from eggplant. I give the recipe with a photo. Closing such an appetizer for the winter is as easy as shelling pears!
Mother-in-law's tongue from eggplants can be closed in two ways: when the eggplants are simply stewed in a spicy tomato sauce, and when the eggplants are prepared separately from the sauce. The second option is a little more troublesome, but the eggplants in it, as for me, turn out to be tastier. Here, too, you can go in two ways: fry the eggplant or bake them. The option with baking is closer to me - it's faster than with frying, plus the eggplants are not at all greasy and dense (they keep their shape perfectly, do not sag). The appetizer is delicious! Fans of hot and spicy blanks will certainly appreciate it!
Ingredients:
- eggplant - 1.5 kg,
- tomatoes - 1 kg,
- Bulgarian pepper - 1 kg,
- hot pepper - 4 pcs.,
- garlic - 200 g,
- sugar - 100 g,
- salt - 2 tbsp. l.,
- vinegar (I have essence) - 0.5 tbsp. l.,
- seasoning "mixture of peppers" or allspice - 4-6 peas,
- bay leaf - 2-3 pcs.,
- vegetable oil - 100 ml.
How to cook "mother-in-law's tongue" for the winter
We wash the eggplants, dry them and cut them into long slices about 3 cm thick or rounds up to 1 cm thick. Large eggplants can be cut into halves.
We cover the baking sheet with baking paper or foil, lay out the eggplant slices, coat them with vegetable oil. Bake in an oven preheated to 230-250 degrees for 10-15 minutes. every batch. The number of batches depends on the number of eggplants, how they are cut and the size of the oven. I got 4 sets.
While the eggplants are baking, prepare the hot sauce for them. To do this, we clean the Bulgarian pepper from seeds and veins. Remove the husk from the garlic. Cut out the stems from the tomatoes. And cut off the "hats" from hot peppers. We rinse the peeled vegetables, dry them and cut them into smaller pieces - solely to make them more convenient to chop.
The resulting burning aromatic mass is sent to a saucepan. Add salt and sugar to it. Add vegetable oil. Boil the mixture for 15 minutes, measuring the time from the moment of boiling.
By now, all eggplants should be ready.
We load the eggplants into the boiled hot tomato sauce.
Together with them, we throw indispensable companions of almost any workpiece - bay leaf and peppercorns (I took a mixture of peppers, but you can get by with allspice and / or black). We add vinegar.
Gently stir everything, put the saucepan with the "mother-in-law's tongue" on maximum heat, bring the contents to a boil and boil everything for literally 3-4 minutes.
Prepared, pre-sterilized jars we lay the “mother-in-law tongue”. Screw on the lids tightly, turn over and wrap until cool. The blank does not require additional sterilization. Jars are great all winter.
You can try "mother-in-law's tongue" from eggplant as soon as it cools down. The appetizer is delicious, very hot and fragrant!
Bon Appetit!
If you see this name for the first time, then no doubt, immediately go shopping. This is a fairly budget-friendly appetizer that everyone will love!
An unusual snack is four different options. Here you can’t just list them, here you need to talk about each separately:
- The first appetizer is eggplant with tomatoes and garlic sauce. All this must be collected in layers, lubricating each time with a spicy sauce;
- The second appetizer is cheese, nuts and, again, eggplant. Nuts need to be chopped, mixed with chopped cheese and wrapped in eggplant slices;
- Next is an appetizer with the addition of onions. For her, we use finely chopped onions and tomatoes. And we spread all this happiness on top of eggplant slices;
- The final version of the appetizer consists of many vegetables that will be wrapped in jars and put away in the pantry before winter. If you honestly wait, then in the winter you will find out what a gastronomic pleasure is.
We are sure that after such a juicy description, you are definitely ready to try all the options!
General rules for food selection and preparation
Choosing a good eggplant is not such a difficult task, but very important!
You need to be careful and when choosing a product, be sure to remember that low-quality eggplant contains a large amount of solanine poison.
There is nothing terrible in it, if, of course, we talk about small quantities. In large quantities, this poison can be dangerous even to human life. But it is worth remembering that everything is dangerous if we talk about large quantities.
- The brown shade of eggplant will immediately tell you about its staleness. Moreover, the shade can be both on all surfaces and on the stem;
- The wrinkled surface is preparing that the fruit is already simply drying up and it is better to put it aside and go to another place;
- The surface of the product also cannot be slippery. It must be clean and dry, and only in this case the fruit can be considered good;
- A healthy eggplant fruit is sure to be heavier than it looks at first glance. If the eggplant is about fifteen centimeters long, then its weight should be about 500 grams;
- A healthy eggplant is glossy, perfectly smooth, even. It may not have scratches, cuts, stains, dents, but may have small specks that are a feature of this product;
- It is worth remembering that eggplants, in addition to deep purple, can be striped, green, white, yellow, orange;
- If the fruit is damaged, then, most likely, it has already begun to deteriorate inside;
- A dry and shriveled stalk is a sign of a spoiled fruit. Therefore, we do not recommend buying fruits without it;
- The matte (not glossy!) surface of the fruit suggests that this fruit is not of very high quality;
- At the base of the fruit, you can press with your finger to check the degree of maturity. If it is difficult to press, the fruit is still “raw”, but if the dent is smoothed out for a long time, it is overripe. Ideally, the dent is ironed out incredibly quickly;
- Buy fruits of regular sizes, not huge ones. Firstly, this is a sign that they have more solanine, and secondly, such fruits are usually grown on nitrates.
Now you can buy the right fruits and make delicious snacks based on them.
Mother-in-law's tongue from eggplant - a traditional recipe
Cooking time
calories per 100 grams
Every housewife should have a traditional recipe for this dish, and you can start from it and experiment! Moreover, this appetizer is served to the table immediately.
How to cook:
Tip: homemade mayonnaise is best for this dish. It has a richer taste, but then it is important not to overdo it with salt on the eggplants themselves.
Adding Cheese to the Recipe
Cheese will quickly decorate and enrich any snack. A beautiful presentation literally immediately makes you want to eat everything as soon as possible.
How much time - 15 minutes.
What is the calorie content - 240 calories.
How to cook:
- Wash the vegetables and remove the stems from them;
- Cut each fruit lengthwise into slices of 0.8 cm;
- Lubricate the resulting plates with salt and let them stand for a couple of minutes, preferably half an hour;
- Rinse eggplant under cold water;
- Heat a little oil in a frying pan and fry the plates on it on both sides;
- Cut the cheese into thin slices, crush the nuts with a blender or meat grinder into crumbs;
- Put cheese on each eggplant plate and sprinkle with nuts, wrap everything in a tight roll and pierce with a toothpick so that it does not unfold;
- Lay foil on a baking sheet, put rolls on it and send everything to the oven for five minutes at 200 Celsius. When serving, decorate with herbs.
Tip: One of the original servings of eggplant is not to cut it all the way through. It is necessary to cut the plates on the whole eggplant, starting from the stalk. In the resulting "fan" put cheese and nuts and bake according to the recipe.
Spicy "mother-in-law's tongue" of eggplant with fried onions
A spicy appetizer that will really remind men of "mother-in-law's tongue." It is better to serve it warm, and it will not even have time to cool down - everyone will eat it!
How long is 30 minutes.
What is the calorie content - 235 calories.
How to cook:
- Cut the washed eggplants into plates and dip them in cold salted water in order to remove the bitterness;
- Wash the tomatoes and cut the stalk, kill them in a blender or chop with a meat grinder;
- Fry the eggplant in oil on both sides, pull them out, then fry the onion;
- Add grated tomatoes and stew everything;
- Finely chop the hot pepper;
- Peel the garlic and chop it too;
- Add both products to the tomato mass, simmer and remove from heat;
- Put the eggplant on a dish and put hot sauce on top of them.
Tip: You can use chili powder instead of fresh peppers.
Let's prepare "mother-in-law's tongue" from eggplant for the winter
How much time - 1 hour.
What is the calorie content - 255 calories.
How to cook:
- Wash the eggplant, cut off the stem and cut the fruit into large circles;
- Salt the circles and leave for 30 minutes, then rinse;
- Wash sweet and hot peppers, pull out the stalks with seeds;
- Remove the husk from the garlic;
- Blanch the tomatoes and remove the skin;
- Kill both types of pepper, garlic and tomatoes in a blender into a homogeneous mass;
- Pour oil, vinegar into the same mass and add salt and sugar;
- Pour eggplants with tomato marinade and stew them for half an hour;
- Sterilize the jars and put the ready-made "Teschin's tongue" in them.
Tip: to prepare this amount, you will need a container with a volume of up to ten liters.
- If you bought eggplant, then it is better to lay them on the same day, as this is a product that spoils incredibly quickly. If you still had to wait, then do not store the fruits in the refrigerator. They do well at room temperature;
- For those who are worried that eggplants will be bitter, it is recommended to cut the fruits, salt them and leave for thirty minutes. After that, wash off the salt, which by that time has already absorbed all the bitterness;
- When you cut open an eggplant, pay attention to the color of the flesh. If it is green, it contains a lot of solanine. It is better not to cook from this fruit;
- If the eggplant peel is very dense, then you can safely peel it, even if this is not in the recipe. Remember that you are cooking for yourself, which means that you should do as you like;
- Also, when cutting the fruit, pay attention to the color of the seeds. If they are dark, it means that the eggplant has been stored for so long that even the seeds have already absorbed the solanine. We strongly do not recommend cooking from it;
- To prepare this snack, it is better to take dense, but ripe fruits that can keep their shape well. Overripe fruits will very quickly spread into porridge;
- Be sure to use unscented vegetable oil for frying foods. That is, take refined, it will not have a pronounced aroma that can saturate the entire dish;
- If you are planning to roll up a snack for the winter, then we strongly recommend that you sterilize the jars and lids. Since there may be bacteria in a standing container, which will begin to multiply in a closed jar, and the snack can be considered spoiled.
All snacks turned out different, but we are sure that in your house each of them will find someone who will like it "from A to Z". But they are all so delicious that you probably won’t be able to choose a favorite for yourself.
Tasty and bright appetizer of eggplant "Teschin tongue" for the winter is an original version of a 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 hostesses are looking for the best mother-in-law eggplant recipes for the winter. After all, such an appetizer makes a particularly appetizing winter dinner. Salad can be spread on bread toast or added to boiled potatoes. In any form, spicy eggplants "Teschin tongue" are good for the winter. Their spicy taste will perfectly dilute even the most familiar food!
The classic version of the salad "Teschin language" with eggplant for the winter
The original hot salad "Teschin tongue" from eggplant for the winter is prepared quite simply. It is unlikely that hostesses can have problems. Incredibly tasty spicy eggplants according to the recipe "Teshin's tongue" for the winter go well with vegetables, meat, 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:
- eggplant - 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 eggplant "Teschin tongue" for the winter? You don't need to invent anything. The main thing is to follow the proposed recipe.
- First you need to wash the eggplant. The stems are cut off.
- The fruits are chopped into rings.
- The cutting is transferred to a large bowl. From above, the circles are generously covered with 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 washed under cold water.
- Both types of peppers must be washed, cleaned of "tails" and seeds, washed, cut into slices.
- Garlic should be divided into cloves and peeled.
- Now we need to prepare the tomatoes. You will need to remove the skin from the tomato. The easiest way to do this is to pour over the vegetables with boiling water and soak them in it for 5 minutes, then transfer them to cold water for 2 minutes.
- Then the sliced \u200b\u200bpeppers must be scrolled with tomatoes and garlic.
- The resulting slurry should be poured into a saucepan. The container is placed on the stove. Sugar and salt are poured into the sauce. Vinegar and sunflower oil are also added. Everything is thoroughly mixed.
- In the puree, when it begins to boil thoroughly, you need to shift the eggplant. The mass is stewed for about 30 minutes with low heat.
- Now, in sterilized jars, you need to put "Teschin's tongue" from eggplant for the winter. It is sealed with metal lids. Banks must be turned upside down and wrapped in something warm.
"Teschin language" from eggplant layers for the winter
The original, bright, tasty preparation for the winter "Teshin's tongue" from eggplant requires patience and diligence from the housewives. However, such a spicy spicy vegetable salad is definitely worth it. Such an appetizer will certainly become a "hit" of the table, regardless of the time of year.
Ingredients
To make this version of canned homemade vegetables and spices, you need to prepare the following products:
- eggplant - 3 kg;
- garlic - 1 tbsp.;
- tomatoes - 1 kg;
- hot pepper - 6 pods;
- bell pepper - 1 kg;
- water - 0.5 st.;
- vinegar - 1 tbsp.;
- sugar - 2 tbsp. l.;
- salt - 1 tbsp. l. (+ for salted eggplant);
- vegetable oil - 1 tbsp. l. per jar + for frying.
On a note! From the specified amount of products, about 7 cans with a capacity of 500 ml are obtained.
Cooking process
The essence of preparing snacks is quite simple.
- Eggplants must be sorted out, take only whole, without dents and rot. They must be thoroughly washed and cut into neat even circles. They should be generously salted and left in a large bowl for 1-1.5 hours.
- While the eggplants are being salted, it is necessary to prepare the dressing for the appetizer, which is essentially very similar to adjika. To do this, you need to select good tomatoes. They need to be mashed.
Note! It is better to take tomatoes of fleshy and juicy varieties 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 husk is removed from the garlic. He washes with water.
- In a meat grinder or in a food processor, you need to chop the pepper and garlic with the tomato mass. Also, in the scroll, you need to put a hot pepper, which was previously peeled from the stalks and seeds. This is one of the most important parts of the recipe with a photo for cooking eggplant "Teschin tongue" for the winter.
- The resulting mixture is poured into a large basin. It must be put on the stove. The preparation should boil. It is enough to boil the filling for 5 minutes.
- Now we need to return to the main component - eggplant. They should be fried in a pan with vegetable oil. You can not bring them to full readiness.
- Now you need to pour into each sterilized jar a large spoonful of hot dressing. On top you will need to lay out 3-4 slices of blue ones. Press the eggplants down a little with a spoon so that the sauce completely covers them.
- Next, you need to pour another 1-2 large spoons of pepper filling. Thus, each jar is filled in layers.
On a note! The last layer is to put a dressing, on top of which 1 large spoon of sunflower oil is poured.
It remains only to twist the jars, turn them over and put them under a warm “coat” of scarves, old jackets, blankets or blankets. They must be left under it until thoroughly cooled. This will allow the blue ones to be well fed with the sauce, which will make the taste of the finished dish more saturated. Such eggplant tongues with tomatoes for the winter will certainly get the highest praise from tasters!
Mother-in-law's tongue from fried eggplant for the winter
Appetizer "Teschin tongue" from eggplant with garlic for the winter is made according to different recipes. But there are real culinary masterpieces. This option is one of those! The Mother-in-law's tongue recipe from eggplant for the winter, in which it is proposed to fry most of the vegetables, turns out to be especially fragrant and rich. If you open a jar with such a salad in winter, you will immediately remember all the colors and aromas of summer.
Ingredients
To prepare this dish for the future you will need:
- eggplant - 5 pcs.;
- garlic - 1 head;
- bell pepper - 5 pcs.;
- tomatoes - 5 pcs.;
- chili pepper powder - 1 tsp;
- ground black pepper - 2 tsp;
- vegetable oil - as needed;
- salt - to taste.
Cooking process
In the preparation of this recipe, eggplant "Teschin tongue" is quite simple.
- The first thing to do is eggplant. They should be washed and cut into circles. Blue rings are fried in a pan, on the bottom of which a little vegetable oil is poured. The cut should be well 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 older eggplants are taken, then they should be peeled off or soaked for 20 minutes in salted water before frying. This will get rid of bitterness.
- Next up is the peppers. They should be thoroughly washed, cut off the stalks from them, remove the seeds. Vegetables are cut into large pieces and also fried with vegetable oil in a pan. The slices should become soft and acquire a slight blush.
- Tomatoes are next. They are washed and cut into circles, like blue ones. Tomatoes also need to be lightly fried on each side.
Eggplants not only benefit the human body, they are also nutritious. A fleshy vegetable is often served at the table, and it is quite simple to preserve it. Mother-in-law's tongue with eggplant, a step-by-step recipe with a photo for the winter of which the housewives are happy to pass on to each other, will not leave indifferent any member of the family.
A feature of preparing a winter eggplant snack is that it uses a spicy marinade. Its composition may vary depending on the recipe, but the pungency is always present. The workpiece is laid out only in a pre-sterilized container of a small volume. Due to this, the shelf life of preservation is increased, pathogenic bacteria are killed.
Selection and preparation of eggplant
For harvesting, only fresh, not sluggish vegetables are selected. "Blue" should be ripe, but at the same time have a thin and elastic skin that has a solid color. They are thoroughly washed, ponytails are cut with a sharp knife. Depending on the recommendations of the recipe, eggplants are cut into thin rings or cubes. As a rule, from 4 to 6 rings are obtained from one fruit.
After that, the slices are generously sprinkled with salt and left to infuse for half an hour so that all the bitterness and harmful substances come out. After the allotted time, the “blue ones” are washed, allowed to dry and start cooking.
The best mother-in-law tongue recipes at home
The blank has many variations, each of which is interesting in its own way. You can use it both cold and warm, and even as a salad.
Classic salad step by step
The appetizer is used not only for serving to the family table, but also for meeting guests. Looks very nice and tastes great. Canning according to this recipe requires the following components:
- large eggplants - 4 kilograms;
- Bulgarian sweet pepper - 12 pieces;
- large tomatoes of any variety - 12 pieces;
- hot peppers - 4 pods;
- garlic - 15-18 cloves;
- refined sunflower oil - 220 milliliters;
- granulated sugar - 210 grams;
- food vinegar - 30 milliliters.
Cooking technology:
Sterilize glass containers (it is best to make a blank in 1 liter jars). Eggplants are cut into thin plates (or circles, if desired), sprinkled with plenty of salt and left to infuse for half an hour. Meanwhile, garlic, peppers and tomatoes are chopped with a blender or meat grinder.
They throw in the required amount of granulated sugar, table salt, pour in vinegar and oil, mix thoroughly. Eggplants are washed under running water and pour in the prepared dressing. Stew everything over low heat for 1 hour, after which they are laid out in cooked dishes and canned.
An original and unusually tasty seaming is prepared from the following ingredients:
- ripe "blue" - 2500 grams;
- hot pepper - 1 piece;
- garlic - 110 grams;
- Bulgarian sweet pepper - 5 pieces;
- granulated sugar - 1 cup;
- food vinegar - 1/2 cup;
- refined sunflower oil - 1 cup + for frying;
- greens and seasonings - to taste.
Cooking method:
The “blue” ones are washed, cut into thin circles, salted abundantly and left to infuse for half an hour. After this time, they are washed with running water, squeezed a little and fried on both sides in a pan. Excess oil is removed with a paper towel or allowed to drain well.
The remaining components are twisted through a meat grinder, sugar and finely chopped greens are thrown there, oil and vinegar are poured in. Cook everything over low heat for 25 minutes. Arrange in a container prepared in advance, spill each layer of eggplant with boiling liquid. Put the jars in a wide bowl of water, sterilize and preserve.
An interesting and very tasty snack is prepared from the following set of components:
- crushed garlic - 1 cup;
- tomatoes of any variety - 1000 grams;
- hot peppers - 6 pieces;
- water - 0.5 cups;
- food vinegar - 1 cup;
- granulated sugar - 2 tablespoons;
- table salt - 1 tablespoon (+ salt "blue" to release bitterness);
- refined sunflower oil - 1 tablespoon for each jar + for frying eggplant.
Cooking method:
"Blue ones" are thoroughly washed and cut into thin rings. They try to make the rings come out approximately the same. The slices are sprinkled with plenty of salt, mixed and left to infuse for 1.5 hours. Tomatoes are converted into puree using a meat grinder or blender. Sweet bell peppers are washed, cut in half and cleaned of the insides. Twist through a meat grinder along with peeled garlic and add to tomato puree.
All this is poured into a large saucepan, put on fire and boil for 5 minutes.
Eggplants are washed with running water, squeezed, lightly fried. At the bottom of the jar, pour one tablespoon of hot dressing, then put a few slices (3-4 pieces) of eggplant, lightly tamping them with a fork. Then 4 tablespoons of dressing are poured again - and a layer of "blue ones" is placed. The last layer is dressing, on top of which a tablespoon of refined vegetable oil is poured. Canned, cooled and sent to the basement.
You can prepare a snack from the following set of components:
- "blue" fresh - 3 kilograms;
- garlic cloves - 3 pieces;
- Bulgarian sweet pepper - 1000 grams;
- young carrot - 1000 grams;
- granulated sugar - 1 cup;
- table vinegar - 1 cup;
- table salt - 1.5 tablespoons;
- parsley - to taste.
Cooking method:
Wash the “blue ones” thoroughly and cut lengthwise into 8 pieces each. Wash the rest of the ingredients (together with tomatoes), peel and twist in a meat grinder, and finely chop the greens. All components, in addition to vinegar and herbs, put on the stove and cook for 15 minutes from the moment of boiling. Throw greens and pour in vinegar, then boil for another 5 minutes, arrange in prepared containers and preserve.
People who are forced to diet and monitor their weight should not eat canned eggplants with a high content of vegetable oil due to their high calorie content. Especially for them, a dietary twist is prepared from the following components:
- table rock salt - 25 grams;
- little blue ones - 2 kilograms;
- granulated sugar - 80 grams;
- sweet bell pepper - 500 grams;
- food vinegar - 70 milliliters;
- hot pepper - 0.2 kilograms;
- medium tomatoes of any variety - 2 pieces;
- garlic - 1 head.
Cooking method:
Eggplants are thoroughly washed, cut into thin plates and poured with saline. Leave for 1 hour, then rinse with clean water and allow to dry. The garlic is passed through the garlic maker, the skin is removed from the tomatoes and cut into small cubes, after which they are poured into the pan. Peppers (sweet and bitter) are washed, cleaned from the insides and twisted through a meat grinder, then thrown to the tomatoes.
They put everything on fire and boil for 25 minutes, after which they throw salt and granulated sugar, stirring, simmer for another 5 minutes. Pieces of “blue ones” are thrown into the resulting mixture and boiled for the same amount of time. Then the garlic is thrown, boiled for another 5 minutes, removed from the stove and preserved.
With tomato paste
The appetizer is prepared from the following ingredients:
- fresh eggplant - 3000 grams;
- good quality tomato paste - 6 tablespoons;
- sweet bell pepper - 1000 grams;
- garlic - 15-18 cloves;
- granulated sugar - 250 grams;
- refined sunflower oil - 1 cup;
- table salt - 2 tablespoons;
- food vinegar - 0.5 cups.
Cooking method:
Wash the vegetables well and let dry. Peel the garlic, remove the insides from the peppers and chop them with a blender. Throw in granulated sugar, salt, pour in oil and put tomato paste. Cut the “blue ones” into thin plates, sprinkle with plenty of salt and let stand for 25 minutes, then rinse, transfer to a suitable pan and pour over the prepared sauce.
Bring to a boil, reduce heat to low and simmer covered for 15 minutes. Turn off the heat, leave to infuse for 1 hour, then pour in the vinegar and boil a little. Arrange in a sterilized container and preserve.
You can prepare an unusual snack for the table from the following ingredients:
- large eggplants - 5 pieces;
- small tomatoes of any variety - 3 pieces;
- mayonnaise - 200 grams;
- cheese of any hard varieties - 100 grams;
- greens (coriander, parsley, dill are suitable) - to taste;
- table salt and black ground pepper - to taste.
Cooking method:
Rinse the little blue ones well and cut into thin strips along, then salt liberally with table salt and leave to brew for half an hour. After this time, rinse under running water, squeeze and fry on both sides until golden brown.
Cut the tomatoes into rings, and grate the cheese on a coarse grater. Peel the garlic, squeeze it through the garlic press into mayonnaise, throw cheese, salt and pepper in the same place. Lubricate the eggplants with the resulting sauce, put a piece of tomato on the edge and carefully roll up the roll. Decorate with greenery.
Particularly sharp tongues
To prepare a very spicy mother-in-law eggplant tongue, you will need:
- ripe eggplant - 4000 grams;
- tomatoes of any variety - 1000 grams;
- Bulgarian sweet pepper - 1000 grams;
- garlic - 25-30 cloves;
- hot chilli pepper - 300 grams;
- food vinegar - 110 milliliters;
- refined sunflower oil - 125 milliliters;
- table rock salt - 50 grams;
- granulated sugar - 40 grams.
Cooking method:
Prepared "blue ones" are cut into plates about 5 millimeters thick, sprinkled with plenty of salt (in addition to the amount indicated in the recipe) and left for 1.5 hours. After this time, rinse the eggplants with running water and dry with a paper towel. Remove the skin from the tomatoes, clean the sweet and bitter peppers from the middle and cut into 4 equal parts.
Twist the peeled garlic, peppers and tomatoes through a meat grinder and mix well. Throw salt and granulated sugar there, add vinegar. "Blue" fry in a pan until half cooked. At the bottom of a sterilized jar, put a couple of tablespoons of sauce, then a layer of blue ones, then sauce again, and so alternate. The final must be the sauce. Put the jars in a wide pot of water and sterilize well, then preserve.
Prescription without sterilization
If there is no possibility or desire to sterilize the blanks, then you can cook the mother-in-law eggplant tongue without this procedure. You will need the following components:
- fresh eggplant - 5000 grams;
- juicy and fleshy tomatoes of any variety - 10,000 grams;
- Bulgarian sweet pepper - 10,000 grams;
- hot chilli pepper - 3 pieces;
- garlic - 25-30 cloves;
- granulated sugar - 1 cup;
- vinegar essence (70%) - 1 tablespoon.
Cooking method:
Eggplants are thoroughly washed and cut into long strips, then generously sprinkled with salt and set aside for 15 minutes. Garlic, tomatoes and peppers are washed, peeled and crushed by any convenient method. Sugar, table salt are also thrown there, oil and vinegar essence are poured in. The resulting dressing is poured over the “blue ones” and put on medium heat. Boil for half an hour, stirring occasionally from the bottom. Arrange in pre-prepared jars and preserve.
Further storage of conservation
Eggplant mother-in-law blanks are best kept in a cool, dark room, such as a basement. You can leave them in the apartment, but the access of light to conservation is limited. Well suited for this closet. It should be noted that at room temperature, the shelf life of snacks prepared with the addition of vegetable oil is reduced. In a cool place, it does not age so quickly and retains its taste qualities longer. It is necessary to use blanks with sunflower oil within 1 year.
