The most common recipes for Mother-in-law's tongue made from eggplant; preparing a tasty salad for the winter

The most common recipes for Mother-in-law's tongue from eggplants - preparing a delicious salad for the winter

It seems to me that it’s time to replenish your strategic supplies with delicious canned eggplants. Our whole family loves Mother-in-law’s tongue, so I constantly make it in huge quantities and have already tried a bunch of different recipes. This is a spicy, fragrant eggplant salad with the addition of a huge amount of garlic, tomatoes, hot peppers, onions, carrots, herbs, etc. It is difficult to find the best option to “resurrect” the same diet in the winter, especially during Lent. In the meantime, the “little blue” season is in full swing, I advise lovers of savory snacks to try the eggplant rolls - they have cheese and garlic inside - very piquant!

Content:

• We recommend preparing mother-in-law's tongue from eggplant for the winter with tomatoes - a regular recipe
• Eggplant preparation - Mother-in-law's tongue with garlic and tomato paste or juice
• Photo recipe for Mother-in-law's tongue from eggplant without sterilization - just lick your fingers
• Special eggplant appetizer inspired by Mother-in-law's tongue without tomatoes
• Mother-in-law's tongue made from carrots and eggplants - a traditional recipe for the winter
• Salad of eggplant and zucchini, tomatoes and bell peppers - Mother-in-law's tongue without vinegar
• Video recipe - preparing spicy eggplant salad

We recommend preparing mother-in-law's tongue from eggplant for the winter with tomatoes - a regular recipe

The following products will be useful:

• eggplants (it is better to take young ones, not overripe) – 2 kg;
• sweet pepper (any color and size) – 0.5 kg;
• garlic – 2 heads (you can reduce the amount if you prefer moderate spiciness);
• deodorized oil (you can take corn or sunflower) – 100 ml;
• salt (most common) - 1.5 tbsp. l. + for pouring;
• fleshy, juicy tomatoes – 0.5 kg;
• chili pepper – 2-3 pcs. (taste);
• apple vinegar – 50 ml;
• granulated sugar – 100 g.

Yield: 3 l - 8-10 servings.

How to cook - detailed step-by-step {instructions}:

1. Wash the eggplants. Cut lengthwise into slices or circles and place in a wide bowl. Add salt and mix. Cover the top with an inverted small plate and place a load (optionally, a three-liter jar of water) for 30-40 minutes. If the vegetable is overripe, it must be peeled from the hard skin; the young “blue” one does not need to be peeled.
   

Eggplants sprinkled with salt do not need to be loaded. But under load they will release more juice, and the bitterness will go away better.

When working with hot peppers, use gloves!

“Blue ones” can also be fried in a frying pan. But more fat remains in the fried slices (correspondingly, the calorie content will increase), and frying will require your active role.

Eggplant preparation - Mother-in-law's tongue with garlic and tomato paste or juice

Ingredients for 4 liters of preserves:

• eggplants (it is better to take small ones, they sometimes taste bitter) – 2.5 kg;
• bitter pepper – 1 pod (not very large);
• fresh garlic - 2 medium heads;
• bay leaf – 3 pcs.;
• dark and aromatic peppercorns – 15 pcs. of every kind;
• tomato juice (homemade) – 4.5 l or 1 kg of tomato paste diluted with water;
• sweet sand – 200 g;
• salt (it’s better to take rock salt, it’s natural) – 4 tbsp. l.;
• vinegar (can be table or fruit - apple, wine) 9% - 150 ml;
• vegetable oil, refined, without aroma – 250 ml.

Quick manufacturing method step by step:

1. Wash the eggplants, dry them, remove the stem, cut into small cubes.
2. Peel the garlic cloves and cut each one in half lengthwise.
3. Pour tomato juice into a heat-resistant deep bowl, add bay leaf, garlic, hot pepper (completely). Also add dark and aromatic peppers, salt and sugar. Pour in vinegar and oil. Stir, put on high heat and bring to a boil. Later, lower the heat and evaporate the mixture for another 5-7 minutes.
   

At this step, it is recommended to test the tomato sauce and, if necessary, add any missing spices.

While cooking the eggplants, it is important to constantly immerse them in the sauce using a slotted spoon. This way they will cook moderately.

Photo recipe for Mother-in-law's tongue from eggplant without sterilization - just lick your fingers

You will need:

• not overripe eggplants – 1 kg;
• sweet pepper – 600 g;
• reddish tomatoes – 400 g;
• onion (yellowish or snow-white) – 200 g;
• garlic – 4 cloves;
• deodorized vegetable oil – 200 ml;
• apple vinegar or any other 6% concentration - 600 ml;
• sugar – 16 g;
• medium grind salt, not extra – 12 g.

Step-by-step recipe for making, the most delicious:

1. Cut the washed eggplants into strips.
2. Remove the husks from the onions and cut evenly into wide rings.
3. Crush the garlic in a mortar, adding salt.
4. Cut the pepper into wide strips or strips.
5. Cut half the tomatoes into cubes. Peel other tomatoes and pour boiling water over them. Then puree with a blender.
6. Pour the tomato cubes into a suitable saucepan or basin. Add eggplant and other crushed ingredients, pour in tomato. Cook at a barely noticeable boil for 30 minutes.
7. Add remaining ingredients. Simmer for another 30 minutes, stirring occasionally.
8. Place the roast snack in sterilized jars and tighten the lids with a seaming wrench. Leave to cool, wrapped, and later take away for storage.

Special eggplant appetizer inspired by Mother-in-law's tongue without tomatoes

What will we cook from:

• eggplants – 2.5 kg;
• sweet bell pepper – 750 g;
• bitter pepper – 2-3 pods;
• garlic – 8-12 cloves;
• table vinegar 9% - 50 ml;
• table salt – 1-1.5 tbsp. l.;
• Non-ferrous sunflower oil – 50 ml.

Yield: approximately 2.5-3 liters of salad.

How to create – culinary {instructions}:

1. Cut the eggplants into circles about 1 cm wide, sprinkle with salt. Set aside for 30-40 minutes.

“Little blue ones” can be cut into slices along the length of the entire fruit. Then, when placing it in jars, it will need to be laid in half.

Mother-in-law's tongue made from carrots and eggplants - a traditional recipe for the winter

It will be necessary to prepare 2.5 liters:

To the salad:

• eggplants – 3 kg;
• carrots – 1.5 kg;
• garlic – 1 small head;
• cooking water;
• salt (without additives) – 2 tsp;
• vegetable oil - for frying.

Marinade:

• purified water – 300 ml;
• Refined sunflower oil – 150 ml;
• vinegar 9% - 12 tbsp. l.;
• table salt – 3 tbsp. l.;
• sugar – 3 tbsp. l.

The manufacturing process - we tell you how the dish is made:

1. For the marinade, mix vegetable oil, vinegar, salt, sugar and water. Stir until the dry ingredients are completely dissolved.
2. Cut the eggplants into small cubes. Pour into salted boiling water and cook for 10-15 minutes. Later, use a slotted spoon to transfer to a deep container. Cover with a flat plate and place pressure on top. Leave for 1-2 hours.
3. Wash the carrots, peel them, grate them on a small grater. Peel the garlic and chop it with a knife. Fry in a frying pan with oil until half cooked.
4. Place eggplants, carrots and garlic in layers in a deep container. Pour marinade over everything. Marinate under pressure for 12 hours.
5. Place the snack in jars and roll up. Store canned food in the refrigerator.

Eggplant salad with zucchini, tomatoes and bell peppers - Mother-in-law's tongue without vinegar

Compound:

• eggplants, zucchini tomatoes – 1.5 kg each;
• reddish sweet pepper, onions – 1 kg each;
• hot pepper – 2 pcs.;
• garlic – 1 medium head;
• sugar – 50 g;
• salt (not iodized or extra) – 40 g;
• vegetable oil, without aroma – 160 ml.

Step-by-step {instructions} for preparing for the winter:

1. Cut eggplants and zucchini into semicircles about 1-1.5 cm wide.
2. Chop the sweet pepper into wide transverse strips.
3. Chop the onion into quarters of rings.
4. Cut the tomatoes into medium slices.
5. Mix all the chopped vegetables, not counting hot peppers, with salt and sugar and pour into a pan with oil. Place the reserved pods on top. Boil. Simmer for an hour and a half, previously reducing the heat to low and stirring occasionally.

The salad can be cooked in a slow cooker using the “stew” mode for 1.5 hours. In this case, there is no need to stir the vegetables.

Mother-in-law's tongue salad from eggplant for the winter: 6 delicious homemade recipes

Prepare the most delicious eggplant tongue dish for your guests and loved ones. A detailed step-by-step description of production, recipes with photos, calorie content, cooking time, number of portions purchased. Just add or replace ingredients as you wish! Read more...

1. Main
2. Best selections
3. Preparations for the winter
4. Salads for the winter
5. Mother-in-law's tongue salad for the winter
6. Eggplant tongue

• Dishes with garlic
• Tomatoes for the winter
• Dishes with tomatoes
• Bell pepper for the winter
• Salads for the winter
• Dishes with bell pepper
• Preparations for the winter
• Dishes with eggplants
• Eggplants for the winter
• Diets (Diet is a set of rules for human consumption of food) recipes for weight loss
• Tomatoes with pepper
• Eggplants with tomatoes for the winter
• Eggplant with garlic
• Pickled tomatoes for the winter
• Vegetable preparations
• Pepper and garlic for the winter
• Vegetarianism
• Pickled eggplants for the winter
• Veganism
• Recipes without butter and margarine

Eggplant tongue is a spicy, special and fragrant salad appetizer for any occasion.

It’s simply amazing what delicious salads you get with eggplant tongue recipes from the website 1000.menu. How can you resist dishes with tomatoes, bell peppers, garlic and herbs? Options with or without preservation, for long-term storage or immediate serving.

Strictly speaking, eggplants are a berry, and not a vegetable at all, as almost everyone is accustomed to thinking. At first it grew as a wild plant in southern and southeastern countries. And already in the 5th century of our era it began to be intensively cultivated by man. Eggplant came to Europe only in the fifteenth century. And it received public recognition and began to be intensively grown only towards the end of the nineteenth century. They can have a cylindrical elongated shape or a pear-shaped one.

5 most commonly used ingredients in eggplant tongue recipes:

Recipe without preservation:
1. Cut the eggplants lengthwise into thin slices.
2. Add some salt and let it sit so that the bitterness goes away.
3. Wash and dry.
4. Pour oil into the pan.
5. Fry the plates until cooked on both sides.
6. Crush the garlic and mix with mayonnaise.
You can add ground dark pepper. 7. Lubricate the fried “tongues” with mayonnaise consistency.
8. Cut the tomatoes into flat slices.
9. Place on one part of the eggplant, cover the second.
10. Secure the resulting system with a skewer.

5 fastest recipes:

Helpful tips:
• The spiciness of the snack can be easily adjusted with the amount of hot pepper and garlic.
• You can add finely chopped herbs or small sprigs of dill to the mayonnaise mixture.
• Along with the tomato, you can put a cucumber or bell pepper on the tongue.
• Instead of skewers, the food can be secured with toothpicks.

"Mother-in-law's tongue" made from eggplant for the winter

I dedicate this recipe with eggplants to all fans of delicious blue eggplant preparations. Preparing "mother-in-law's tongue" from eggplants for the winter - what could be simpler? In fact, these are spicy eggplants in adjika, which I told you about earlier, but still, my current eggplant appetizer is not prepared in a completely ordinary way. To ensure that the “mother-in-law’s tongue” was guaranteed to be tasty, I decided to bake the eggplants in the oven in advance.

The perfect snack recipe with a lid

And you see, the calculation turned out to be correct - the preparation amazed all my guests at the gala table. And thanks to the special way of cutting out the tongues, the finished eggplants remained intact and did not fall apart when I put them on a plate.

In addition, “mother-in-law’s tongue” eggplants are prepared for the winter without sterilization, which greatly simplifies the entire process of preserving eggplants as a whole. The recipe below makes spicy eggplants, but if you don’t like spicy dishes, you can safely reduce the amount of hot pepper to 1 pod.

Am I interested in you? Then welcome to my kitchen, where I will show you in detail how to prepare this delicious preserve, and you will later share your impressions. Agreed?

Ingredients needed

• 2 kg eggplant;
• 2 kg tomato;
• 500 grams of bell pepper;
• 3-4 hot peppers;
• 1 cup of sugar;
• ½ cup 9% vinegar;
• 150 ml. vegetable oil;
• 2 tbsp. salt;
• 2 heads of garlic.

Yield: about 4 l. ready-made preservation

Manufacturing step by step

To prepare “mother-in-law’s tongue” from eggplants, first let’s prepare the eggplants themselves: wash them, cut off unnecessary parts, and then cut them into strips like the one in my photo. Any piece must have skin.

Next, pour vegetable oil onto a baking sheet and place the eggplant tongues on the baking sheet for further baking in the oven. Pay attention: the side without skin is in contact with the baking sheet, so that our eggplants have a golden brown crust. Exactly 1 kg fits on a regular baking sheet 50*50 cm. eggplant. Pour a small amount of vegetable oil over the eggplants and place the baking sheet in a preheated oven at 220 degrees for 30 minutes. Keep an eye on the eggplants - they may need to be turned over so that they cook moderately.

It is best to throw the finished eggplants in the oven - they will come in handy when they are hot.

Cooking spicy adjika

Prepare tomatoes, bell peppers, garlic and hot peppers for chopping.

Next, grind the vegetables using a blender or meat grinder until smooth.

Pour the adjika into the pan in which we will cook the preparation. Add salt and sugar as required in the winter eggplant recipe “mother-in-law’s tongue” and put it on the stove. Bring to a boil and cook for 15-20 minutes until tender.

Add baked eggplants and vinegar to boiling adjika. Mix carefully and cook over low heat for no more than 3 minutes.

Next, we put our blue preparation into sterile jars. It turns out about half a can of eggplant, and half a can of spicy adjika. We roll up the jars with sterile lids and turn them upside down to check the tightness of the lids. As I said earlier, we prepare “mother-in-law’s tongue” eggplants without sterilization, therefore it is additionally necessary to wrap the jars of preserved food in a blanket until they cool completely.

We put the cooled jars away for storage in the cellar or pantry until winter. But the eggplants turn out so tasty that they are unlikely to survive until winter.

I hope you enjoy my spicy blueberry preparation, and you will definitely prepare it too. I look forward to your feedback and recipe explanations!

Eggplants for the winter Mother-in-law's tongue

Tuesday, August 23, 2016

Eggplant preparations, which thrifty housewives make for the winter year after year, amaze with their variety. I’m also trying to keep up and, before the blueberry season ends, I’m sharing with you a brand new recipe - we’ll be preparing mother-in-law’s tongue eggplants for the winter. This is a spicy snack with a special taste, which uses a lot of vegetables and fiery additives. Try it, spicy lovers will literally love it!

You are probably curious 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 (recipe here), is a cool appetizer made from various vegetables, but certainly spicy in taste. The main definition here is spicy, sometimes even hot. And probably because of the shape of the main component - eggplants are cut into flat strips in the form of tongues.

Ingredients:

Making a dish step by step:

The recipe for eggplants for the winter Mother-in-law's tongue includes the following ingredients: eggplants, tomatoes, sweet peppers, fresh garlic, refined vegetable oil (I use sunflower) oil, table vinegar 9%, sugar, table salt (not iodized!), and hot pepper. I add ground reddish hot pepper, but the freshest one will do just fine (1-1.5 pods, I think, is enough, but you decide for yourself how spicy the appetizer is you want).

First you need to cook the eggplants. For the recipe for this special snack for the winter, I advise you to choose fruits small enough to be comfortable to cut, and then eat them ready-made. So, wash the eggplants and cut them into rings, approximately 1.5-2 centimeters wide. I had rather thin eggplants, so I cut them diagonally so that typical tongues came out (is this what we call an appetizer?). Place the eggplant pucks in a bowl, sprinkling with salt - 1 tablespoon is enough (another 1.5 tablespoons of salt is used specifically in the appetizer). We leave the vegetables to rest for 20-25 minutes - during this period of time, the salt will draw out excess water from the eggplants and remove bitterness, if any.

Next we move on to tomatoes and sweet peppers. Any tomatoes are suitable, but it is better to take 100% ripe ones, even soft ones. If there are substandard places, we cut them out. Sweet peppers of any color are suitable for this recipe, but it is best to choose fleshy fruits. Remove the seeds and stems from the pepper.

Pass the tomatoes and peppers through a meat grinder. If your tomatoes are dense and the skin is very hard, it is better to remove it. To do this, make a cross-shaped cut on each tomato (from 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 practically 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 ml of vegetable oil. Add hot pepper (I used 1.5 teaspoons, but add to taste) or chop the freshest one. Stir and put the pan on the fire. Bring to a boil and, stirring several times, cook over medium heat for 10 minutes.

As a result, the vegetables will soften and you will get this wonderful red-orange sauce.

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 cool running water and squeeze them briefly to remove excess water.

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

When the eggplants have partially softened, add the freshest 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-medium heat for another 5 minutes. All that remains is to add 50 ml of table vinegar, mix everything carefully, close the pan with a lid and let the workpiece simmer over low heat for a few more minutes. At the end of production, try what came out and adjust the taste as necessary, although for me personally everything in the recipe is perfect. Mother-in-law's tongue eggplants are ready - they are quite spicy due to the bitter pepper and garlic.

We are closing the appetizer for the winter. Jars with lids must be sterilized in advance - we do this while the dish itself is being prepared. Each housewife has her own favorite method, and I do this in the microwave - I wash the jars in a soda solution, rinse and pour approximately 100 ml of cool water into each. I steam them in the microwave at the highest power for 5-7 minutes each. For example, all four jars (0.5 liters) will last 10 minutes. I boil the lids on the stove for about 5 minutes. Place the boiling eggplant appetizer into jars.

We close the lids with a key or screw them on.

We turn the jars upside down and wrap them in a blanket or rug. In this position, let the eggplant appetizer cool completely. Then we transfer it to the basement (cellar, closet) and store it until needed.

The indicated amount of ingredients yields exactly 4 containers (0.5 liters each) of eggplant snacks Mother-in-law's tongue.

In winter, this appetizer goes great with meat dishes or as a stand-alone special salad. The eggplant season is not over yet, so prepare a few jars of this spicy and special snack for yourself.