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TOP 10 best step-by-step recipes for making mother-in-law's tongue from eggplant for the winter

TOP 10 best step-by-step recipes for making mother-in-law's tongue from eggplant for the winter


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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 from eggplants, a step-by-step recipe with a photo for the winter of which housewives happily pass on to each other, will not leave indifferent any family member.

Features of cooking mother-in-law for the winter

A special feature of the eggplant winter 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 small volume. Due to this, the shelf life of conservation increases, pathogenic bacteria are killed.

Selection and preparation of eggplants

Only fresh, not sluggish vegetables are selected for harvesting. "Blue" should be ripe, but at the same time have a thin and elastic skin, which has a monochromatic color. They are thoroughly washed, the tails are cut with a sharp knife. Depending on the recommendations of the recipe, the eggplants are cut into thin rings or cubes. As a rule, from one fruit, from 4 to 6 rings are obtained.

After that, the slices are sprinkled with plenty of 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 recipes for making mother-in-law tongue at home

The blank has many variations, each of which is interesting in its own way. It can be consumed both cold and warm, and even as a salad.

The classic version of the salad step by step

The appetizer is used not only for serving the family table, but also for meeting guests. It looks very nice and the taste is excellent. Canning according to this recipe assumes the presence of the following components:

  • large eggplants - 4 kilograms;
  • bell peppers - 12 pieces;
  • large tomatoes of any variety - 12 pieces;
  • hot peppers - 4 pods;
  • garlic - 15-18 cloves;
  • common rock salt - 50 grams;
  • 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 in circles, if desired), sprinkled with plenty of salt and left to infuse for half an hour. Meanwhile, garlic, peppers and tomatoes are minced with a blender or meat grinder.

Throw in the required amount of granulated sugar, table salt, pour in vinegar and oil, mix thoroughly. The eggplants are washed under running water and the prepared dressing is poured in. Everything is stewed over low heat for 1 hour, after which they are laid out in cooked dishes and canned.

With fried eggplants

An original and extraordinarily tasty roll is made from the following ingredients:

  • ripe "blue" - 2500 grams;
  • chilli pepper - 1 piece;
  • garlic - 110 grams;
  • sweet Bulgarian pepper - 5 pieces;
  • granulated sugar - 1 glass;
  • food vinegar - 1/2 cup;
  • refined sunflower oil - 1 glass + for frying;
  • herbs and spices to taste.

Cooking method:

"Blue" is washed, cut into thin circles, salted abundantly and left to infuse for half an hour. After this time, rinse with running water, squeeze a little and fry 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.

Eggplant in layers

An interesting and very tasty snack is prepared from the following set of ingredients:

  • fresh eggplants - 3000 grams;
  • crushed garlic - 1 glass;
  • tomatoes of any kind - 1000 grams;
  • hot paprika - 6 pieces;
  • bell pepper - 1000 grams;
  • water - 0.5 cups;
  • food vinegar - 1 glass;
  • granulated sugar - 2 tablespoons;
  • common rock salt - 1 tablespoon (+ salt "blue" for bitterness);
  • refined sunflower oil - 1 tablespoon for each can + for roasting eggplants.

Cooking method:

The "blue" ones are thoroughly washed and cut into thin rings. They try to make the rings come out approximately the same. Sprinkle the slices with plenty of salt, mix and leave to infuse for 1.5 hours. Tomatoes are mashed using a meat grinder or blender. Sweet bell peppers are washed, cut in half and peeled from the entrails. Twisted through a meat grinder along with peeled garlic and added to tomato puree.

All this is poured into a large saucepan, put on fire and boiled for 5 minutes.

Eggplants are washed with running water, wrung out, lightly fried. At the bottom of the jar, pour one tablespoon of hot dressing, then put several slices (3-4 pieces) of eggplant, lightly tamping them with a fork. Then again pour 4 tablespoons of the dressing - and put a layer of "blue". The last layer is the dressing, on top of which a tablespoon of refined vegetable oil is poured. Canned, cooled and sent to the basement.

With tomatoes and carrots

You can prepare a snack from the following set of components:

  • "Blue" fresh - 3 kilograms;
  • chives - 3 pieces;
  • sweet bell pepper - 1000 grams;
  • young carrot - 1000 grams;
  • tomatoes of any kind - 1000 grams;
  • granulated sugar - 1 glass;
  • table vinegar - 1 glass;
  • common rock salt - 1.5 tablespoons;
  • refined sunflower oil - 1 glass;
  • parsley to taste.

Cooking method:

Wash the "blue" ones well and cut them lengthwise, into 8 pieces each. Wash the rest of the ingredients (together with the tomatoes), peel and twist in a meat grinder, and finely chop the greens. All components, in addition to vinegar and herbs, are put on the stove and cook for 15 minutes from the moment of boiling. Throw in the herbs and pour in the vinegar, then boil for another 5 minutes, spread over the prepared container and preserve.

Diet recipe

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:

  • common rock salt - 25 grams;
  • blue ones - 2 kilograms;
  • granulated sugar - 80 grams;
  • sweet bell pepper - 500 grams;
  • food vinegar - 70 milliliters;
  • bitter paprika - 0.2 kilograms;
  • medium tomatoes of any variety - 2 pieces;
  • garlic - 1 head.

Cooking method:

The eggplants are thoroughly washed, cut into thin plates and filled with brine. Leave for 1 hour, then rinse with clean water and allow to dry. The garlic is passed through the garlic, the peel is removed from the tomatoes and cut into small cubes, after which it is poured into a saucepan. Peppers (sweet and bitter) are washed, peeled from the entrails and twisted through a meat grinder, then thrown to the tomatoes.

They put everything on the 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 cooked 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 components:

  • fresh eggplants - 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 glass;
  • table salt - 2 tablespoons;
  • food vinegar - 0.5 cups.

Cooking method:

Wash the vegetables thoroughly and let them dry. Peel the garlic, remove the entrails from the peppers and chop them with a blender. Throw in granulated sugar, salt, add oil and put tomato paste. Cut the "blue" ones into thin plates, season with plenty of salt and let stand for 25 minutes, then rinse, transfer to a suitable saucepan and pour over the prepared sauce.

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.

Eggplant with cheese

You can prepare an unusual appetizer for the table from the following ingredients:

  • large eggplants - 5 pieces;
  • small tomatoes of any kind - 3 pieces;
  • mayonnaise - 200 grams;
  • any hard cheese - 100 grams;
  • greens (coriander, parsley, dill are suitable) - to taste;
  • table salt and ground black pepper - to taste.

Cooking method:

Rinse the blue ones well and cut into thin strips lengthwise, then season with plenty of 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 through the garlic into mayonnaise, add cheese, salt and pepper there. Grease the eggplant with the resulting sauce, put a piece of tomato on the edge and gently roll it up. Decorate with herbs.

Particularly sharp tongues

To prepare a very sharp mother-in-law tongue from eggplant you will need:

  • ripe eggplants - 4000 grams;
  • tomatoes of any kind - 1000 grams;
  • bell pepper - 1000 grams;
  • garlic - 25-30 cloves;
  • hot chilli pepper - 300 grams;
  • food vinegar - 110 milliliters;
  • refined sunflower oil - 125 milliliters;
  • common rock salt - 50 grams;
  • granulated sugar - 40 grams.

Cooking method:

Prepared "blue" cut into plates about 5 millimeters thick, sprinkle abundantly with salt (in addition to the amount indicated in the recipe) and leave for 1.5 hours. After this time, rinse the eggplants with running water and pat dry with a paper towel. Remove the skin from the tomatoes, peel 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 in salt and granulated sugar, add vinegar. Fry the "blue" ones in a pan until half cooked. At the bottom of the sterilized jar, put a couple of tablespoons of the sauce, then a layer of blue ones, then again the sauce, and so alternate. The sauce should be final. Place the jars in a wide pot of water and sterilize well, then preserve.

Recipe without sterilization

If there is no possibility or desire to sterilize the workpieces, then you can prepare the mother-in-law's tongue from eggplant without this procedure. You will need the following components:

  • fresh eggplants - 5000 grams;
  • juicy and fleshy tomatoes of any kind - 10,000 grams;
  • sweet bell pepper - 10,000 grams;
  • hot chilli pepper - 3 pieces;
  • garlic - 25-30 cloves;
  • granulated sugar - 1 glass;
  • vinegar essence (70%) - 1 tablespoon.

Cooking method:

The eggplants are washed well and cut into long strips, then sprinkled with plenty of salt and set aside for 15 minutes. Garlic, tomatoes and peppers are washed, peeled and chopped using any convenient method. Sugar, table salt are thrown there, oil and vinegar essence are poured in. The "blue" ones are poured with the resulting dressing and put on medium heat. Boil for half an hour, stirring occasionally from the bottom. Placed in pre-prepared jars and canned.

Further storage of conservation

It is best to store eggplant tongue blanks in a cool, dark room, for example, in the basement. You can leave them in the apartment, but light access to conservation is limited. A pantry is well suited for this. 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 for longer. It is necessary to use sunflower oil blanks within 1 year.


Watch the video: 5 Eggplant Growing Tips To Grow Lots Of Eggplants (May 2022).