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

Mother-in-law's tongue salad from eggplant for the winter is an excellent appetizer that goes perfectly with any meat dish. We have made a selection of the 8 best recipes with step-by-step photos so that you can appreciate the variety of options for preparing this unusual savory dish.

Mother-in-law's tongue salad from eggplant for the winter without sterilization

This is a fairly simple, but at the same time interesting way to cook eggplant. The winter salad turns out to be moderately spicy and very aromatic.

1. 
   How to prepare mother-in-law's tongue from eggplant for the winter? To do this, wash the vegetables well under running water. Cut off the part where the stalk was and cut the eggplants into circles no more than 1 centimeter wide.Place the eggplant slices in a deep, roomy saucepan and sprinkle with salt. Now you need to mix the eggplants with salt and leave them for half an hour so that they have time to release a little juice and unnecessary bitterness comes out of them. After 30-40 minutes, remove the eggplant pieces from the pan and rinse under enough running water to completely remove the salt. Set the washed eggplants aside.
2. 
   Wash the pepper and cut it in half, not forgetting to cut off the place where the stalk attaches. Carefully remove the seeds and cut each pepper half into 2-4 pieces. Also peel the hot pepper from the stalk and seeds, cut into small circles.
3. 
   Now you need to peel the garlic, first disassembling it into cloves. Rinse the peeled garlic in cold water.
4. 
   Tomatoes need to be peeled, but first wash them well in cold water. Then make a cross-shaped cut on top and alternately dip the tomatoes in boiling water and then in cold water for a few minutes. After such manipulations, you should be able to clean them without difficulty.
5. 
   Pass all peeled and chopped vegetables, except eggplants, through a meat grinder. The smell in the kitchen will be unimaginable! Then alternately pour a glass of sugar and 2 tablespoons of salt into the vegetable puree. Also pour in 150 milliliters of vinegar and a glass of vegetable oil. Now mix all the ingredients thoroughly until they acquire a homogeneous consistency.
6. 
   Transfer the puree into a saucepan and place it on the fire. Now you need to bring the vegetables to a boil. Do not immediately turn on the highest heat; it is better to do everything on medium. Once the vegetables have boiled, carefully add the eggplant rings to the pan.Stir, reduce heat to low and simmer the salad for about 30-40 minutes. While the salad is cooking, rinse the jars thoroughly and then steam them for 15 minutes.
7. 
   Place the finished hot salad in dry jars and immediately close the jars with lids. Then everything is as usual: you need to turn the cans upside down and cover them with some warm blanket or blanket. Wait until the salad jars have cooled completely. Delicious, spicy, aromatic salad Mother-in-law's tongue is ready!

Spicy eggplant appetizer Mother-in-law's tongue with garlic

You have a good harvest of eggplants at your dacha, and you are racking your brains about what to cook with them? Try making this wonderful, spicy, tasty and aromatic snack “Mother-in-Law's Tongue”. We assure you that it will become a frequent guest on your table.

Ingredients:

• Eggplants – 10 kg
• Bell pepper – 500 g
• Hot peppers in pods (fresh) – 0.2 kg
• Garlic – 0.2 kg
• Refined sunflower oil – 0.5 l
• Fresh parsley – 1 bunch
• Coarse salt - a little less than 1 cup
• Bay leaf (dried) – 10 pcs.
• Allspice – 6-8 peas

Cooking process:

1. Eggplants need to be washed and cut off the part where the stalk is attached. Take a large saucepan, place the whole eggplants in it, add ½ cup of salt and fill with water until it completely covers the vegetables. Place the pan on the fire and bring to a boil. Now you need to boil the eggplants until tender. Cooking time will greatly depend on the size of the vegetable. When the eggplants become soft, they are ready.

2. Cut the cooled boiled eggplants into long thin slices. Place them on a baking sheet, cover the top with a cutting board, on which place a jar of water. Eggplant slices should spend 4-5 hours under weight.After this, fry the eggplant pieces in a small amount of vegetable oil and cool. You need to fry until the eggplants acquire a pleasant golden hue.

3. Peel the garlic, wash the sweet and hot peppers and remove their stems and seeds. Cut the pepper pods into 4 parts, and then grind the garlic and two types of peppers in a meat grinder (a blender or food processor is suitable for the same purpose).

4. Wash the parsley and chop finely. Add to the chopped vegetables. Add half a glass of salt, sunflower oil, allspice and 10 bay leaves. Mix all ingredients well.

5. Layer eggplant and sauce in sterilized jars up to 1 liter capacity. Cover the jars with lids and place the jars in a large saucepan. Pour enough water into the pan so that the jars are almost completely covered (leave 2-3 centimeters to the edge). After the water in the pan boils, boil the snack in jars in boiling water for 20 minutes.

6. Carefully remove the hot jars from the water and seal the lids. Such a workpiece should be cooled only with the bottom up, covered with a warm blanket.

Bon appetit!

Fried eggplants Mother-in-law's tongue for the winter

Eggplants prepared according to this recipe have incredible taste and aroma. Mother-in-law's tongue for the winter has a pronounced tomato taste with a slight garlic tang.

Ingredients:

• Tomatoes – 500 g
• Eggplants – 2 kg
• Garlic cloves – ½ cup
• Bell pepper – 500 g
• Granulated sugar – 1 tbsp. l.
• Vinegar (9%) – 0.5 cups
• Hot pepper – 4 pcs.
• Table salt – ½ tsp.
• Sunflower oil - to taste

Cooking process:

1.To make our winter salad tender and incredibly tasty, you need to remove all the bitterness from the eggplants. To do this, rinse them in cold water and then cut off the tail end. Now you need to cut all the eggplants into rings about 3-5 millimeters thick. Place the chopped eggplants in a large saucepan and sprinkle with enough salt. Stir and let the eggplants sit for about 2 hours. During this time, all bitterness should go away.

2. Rinse the tomatoes under running water, cut into 2 parts and cut out the place where the stalk was. Also wash the bell pepper and then remove the seeds and stem. If the pepper is large, then cut it into 4 parts; for a small pepper, cut in half is enough. Peel the hot pepper and cut it similarly to the bell pepper. Remove the skins from the garlic cloves. Now you will need a meat grinder or blender (but a meat grinder is still preferable). Scroll through the garlic, tomatoes and both types of peppers. You will end up with a vegetable mass that resembles adjika in its aroma and appearance.

3. Place the ground vegetables in a saucepan, add 1 tablespoon of sugar and half a glass of vinegar. Stir thoroughly and bring the vegetables to a boil. When they start to boil, reduce the heat and let them simmer for about 7 minutes. Turn off the stove.

4. Heat a frying pan and grease it with a small amount of refined sunflower oil. Fry the soaked eggplants on both sides until almost done.

5. If you have not yet prepared the jars, now is the time to do it. You can keep them in the oven at a temperature of 100-150º C, you can sterilize them in the microwave, or you can steam them for 15 minutes.

6.You can start filling the jars. To do this, alternately lay out a layer of adjika, a layer of fried eggplants, a layer of adjika, a layer of eggplants, etc. Please note that the last layer should be adjika. Before sealing the jars with lids, add one tablespoon of odorless vegetable oil to each of them.

7. To prevent the seaming from exploding and spoiling, you need to cool it properly. To do this, turn all the jars upside down and bottom up, cover them with something warm (plaid, towel, blanket) and leave them like that for 12 hours.

Bon appetit!

A simple recipe for eggplant appetizer Mother-in-law's tongue with tomatoes

This version of the famous “Mother-in-law’s tongue” differs from the others in the unusual way of preparing eggplants. In the finished dish they turn out strong and do not fall apart. In addition, this snack does not need to be sterilized, so it will take you very little time to prepare.

Ingredients:

• Tomatoes – 1.9-2 kg
• Sweet bell pepper – 0.5-0.6 kg
• Unscented sunflower oil – 150 ml
• Eggplants – 2 kg
• Hot pepper – 1-2 pcs.
• Granulated sugar – 1 cup
• Table salt – 1.5-2 tbsp. l.
• Vinegar (9%) – 0.5 cups
• Garlic – 1-2 heads

Cooking process:

1. Wash the eggplants under running water, cut off the stem and cut the eggplants into small cubes (about 7 centimeters long and about 5 centimeters thick). Cover a baking sheet with foil and grease the foil with vegetable oil. Turn on the oven to warm up to 220ºС. Place the eggplant pieces on foil, skin side up, sprinkle with vegetable oil and bake in the oven for 30-40 minutes.During the cooking process, you can turn the eggplant slices several times so that they bake more evenly. When the vegetables are ready, turn off the oven, but do not remove the baking sheet.

2. Wash the tomatoes, remove the stems and cut each tomato into 4-6 parts depending on its size.

3. Wash the sweet bell peppers under running water, cut off the tops with the stalk, and then remove the seed capsule. Rinse the inside of the peppers and cut into 4 pieces. Wash the hot pepper, remove the stem and seeds.

4. Separate the garlic into cloves and peel off the husks.

5. Pass all prepared vegetables through a meat grinder. If you don’t really want to mess with it, then you can use a blender for the same purposes.

6. Transfer the resulting vegetable mass to a saucepan, adding a glass of granulated sugar to it. Stir well and bring the mixture to a boil. When the adjika boils, reduce the heat and cook for about 30 minutes. Towards the end of cooking, add eggplants to the pan, mix gently and boil them in adjika for 2-3 minutes.

7. In pre-sterilized jars, evenly distribute “Mother-in-Law’s Tongue” so that the jars are filled to the very top. Seal the jars with lids. You need to cool such a roll upside down, be sure to wrap it in a warm blanket.

Bon appetit!

Mother-in-law's tongue salad from eggplant with peppers and tomatoes

Autumn is rich in a variety of vegetables and everyone wants to enjoy these vitamin gifts for as long as possible. So that nothing is lost, you can prepare an interesting vegetable salad for the winter, which has an intriguing name - Mother-in-law's tongue. This appetizer is prepared quickly and simply, and you can enjoy its taste until spring.

Ingredients:

• Tomatoes – 1 kg
• Eggplants – 1 kg
• Sweet bell pepper – 0.25 kg
• Vinegar – 50 ml
• Garlic cloves – 6 pcs.
• Table salt – 1 tbsp. l.
• Hot pepper – 0.5-1 pcs.
• Granulated sugar – 100 g

Cooking process:

1. First you need to wash the pepper. Remove the stem section, cut the pepper in half, and then remove the seeds. Cut the pepper halves into pieces, sticks, or whatever you prefer. Place the chopped peppers in a blender bowl. Do the same with hot pepper.

2. Wash the tomatoes, remove the stem and cut into small cubes. Add the tomato pieces to the blender bowl.

3. Turn on the blender and chop the vegetables. If you don’t have a blender, a meat grinder can easily replace it. You should get a homogeneous, fairly liquid vegetable mass. Transfer it to a saucepan and put it on fire. When the mixture boils, pour 50 milliliters of vinegar into it, add a teaspoon of salt and 100 grams of granulated sugar. Mix everything well. Now you need to reduce the heat to almost a minimum and let the vegetables simmer for about 25 minutes.

4. While you have time, prepare the eggplants. They need to be washed under running water and cut off a little on the side where the stalk is attached. Using a sharp knife, slice the eggplants into thin slices.

5. When the specified 25 minutes have passed, transfer the eggplant slices to the pan with the vegetable puree. Wait for the vegetables to boil again and simmer them over low heat, stirring constantly, for 25 minutes.

6. Peel the garlic cloves and chop them. This can be done either using a knife or a special press, or by grating the garlic on a fine grater. 5 minutes before the end of the specified time, add chopped garlic to the eggplants in tomato sauce.

7.While the vegetables were stewing, it was necessary to wash the jars with soda and hold them over steam. Place the prepared salad into clean jars and immediately seal the jars with lids. Now wrap the hot jars of salad tightly with a blanket or blanket and wait until they cool completely. After about 12 hours, the jars should have cooled down and can be stored in a cool place.

Enjoy your meal!

Delicious salad Mother-in-law's tongue with eggplants and zucchini for the winter

Surely you have already tried the version of Mother-in-law’s tongue salad with zucchini and the version with eggplant. But have you tried combining both eggplants and zucchini in one salad? No? Then this recipe is for you!

Ingredients:

• Tomatoes – 1 kg
• Eggplants – 2 kg
• Bell pepper – 0.5 kg
• Carrots – 0.2 kg
• Zucchini – 2 kg
• Onions – 0.2 kg
• Hot pepper – 1 pc.
• Garlic cloves – 6-8 pcs.
• Granulated sugar – 0.2 kg
• Vinegar (9%) – 80 ml
• Table salt – 1 tbsp. l.
• Vegetable oil (odorless) – 120 g

Cooking process:

1. Before you start preparing this flavorful and delicious salad, prepare the eggplants. This vegetable tends to taste bitter, so you need to do the following. Wash the eggplants in cold water and then cut them into circles, the thickness of which should not exceed 1 centimeter. Place the chopped eggplants in a large, capacious saucepan and sprinkle with enough salt. Stir the eggplants until the salt is evenly distributed. Leave them for about 1 hour and then rinse in cold water.

2. Wash the bell and hot peppers, remove seeds and chop in random order.

3. Peel the carrots and onions, rinse and cut into 2-3 parts.

4.Wash the tomatoes, trim the stem and cut the tomatoes into small pieces.

5. Zucchini needs to be washed and peeled and seeds removed (if you are using young vegetables, you don’t have to do this), cut into large cubes.

6. Peel the garlic cloves.

7. Take a large saucepan and grind peppers, garlic, zucchini, carrots and tomatoes into it through a meat grinder. If you don't have a meat grinder, you can try chopping vegetables using a blender.

8. Pour 120 grams of sunflower oil and 80 milliliters of vinegar into the resulting vegetable mass, add a tablespoon of salt and 200 grams of granulated sugar. Mix all ingredients thoroughly and place the pan on the fire. After the salad boils, reduce the heat to low and let it simmer for about 25-30 minutes.

9. Add eggplant rings to the salad, mix thoroughly and simmer the salad on the fire for about another 30 minutes.

10. While the salad is cooking, prepare jars for preservation (it is better to use small jars): wash them and steam in a water bath for 15 minutes. Place the finished salad in dry jars and roll up immediately.

11. In order for the preservation process to be completed correctly, you need to turn the jars over with their lids down, cover them with a blanket and do not touch them until they have cooled completely. In the future, the workpiece should be stored in a dark, fairly cool place.

Enjoy your meal!

Winter salad Mother-in-law's tongue from eggplant with tomato paste

Try preparing this interesting version of the famous winter salad “Mother-in-Law's Tongue”. One of the main ingredients of this salad is tomato paste, which gives it a unique taste and texture.

Ingredients:

• Eggplants – 3 kg
• Tomato paste – 0.7 kg
• Granulated sugar – 1 cup
• Table salt – 2 tbsp. l.
• Sweet bell pepper – 1 kg
• Vinegar (70%) – 1 tbsp. l.
• Hot pepper – 2 pcs.
• Garlic – 100 g
• Refined sunflower oil – 1 cup

Cooking process:

1. Wash the sweet pepper and remove the seeds. Wash the inside of the pepper and cut into small strips. The thickness of the strips should not exceed 5 millimeters. Cut the pepper strips into small pieces.

2. Rinse the eggplants thoroughly and then cut into rings about 1 centimeter thick. Sprinkle the eggplants with enough salt and let them sit like that for about 30 minutes. During this time, bitterness should come out of the blue ones. Rinse off the salt and cut the eggplant slices into small cubes.

3. Peel and chop the garlic using a sharp knife or press. Also remove seeds and stems from the hot pepper and chop it finely.

4. Place the chopped vegetables in a saucepan and stir. Add 700 grams of tomato paste, half a glass of sugar, a tablespoon of salt and half a glass of vegetable oil. Knead all ingredients thoroughly so that they are evenly distributed. Place the saucepan with the salad on the stove, turn the heat on at full power and, stirring occasionally, bring the vegetables to a boil. After the salad boils, reduce the heat and simmer, remembering to stir it from time to time, for 35 minutes. When the vegetables are completely cooked, turn off the heat and add half a tablespoon of vinegar to the salad.

5. While the salad was cooking, it was necessary to prepare the jars. They are washed in advance in hot water with the addition of soda, and then steamed for 10-15 minutes. Distribute the finished hot salad into clean, dry jars. Roll up the jars, turn them over and cover them tightly with a warm blanket.When Mother-in-law's tongue has completely cooled, put it in a cool place out of sunlight for further storage.

Enjoy your meal!

Step-by-step recipe for Mother-in-law's tongue salad with eggplant and onions

A very interesting version of Mother-in-law's language. Onions give the dish a rich taste and aroma.

Ingredients:

• Onion – 500 g
• Eggplants – 0.7 kg
• Tomatoes – 0.5 kg
• Unscented vegetable oil – 140 ml
• Black pepper – 3 peas
• Fresh dill – 30 g
• Table salt – 20 g
• Granulated sugar – 20 g
• Allspice – 3 peas

Cooking process:

1. So, first of all, let's deal with the eggplants. They need to be washed thoroughly and then peeled. Cut the peeled eggplants lengthwise into 2-3 pieces, and then fry in a pre-heated frying pan in a small amount of vegetable oil.

2. While the eggplants are frying, you need to remove the skins from the onions, and cut the onions themselves lengthwise and chop into thin half rings. The onion also needs to be fried in a small amount of oil until the onion becomes golden and soft.

3. Soak the dill in cold water with salt for 10 minutes. After this, rinse the greens well under running water and place in a colander to drain excess liquid. Chop the dried dill and mix with fried onions. Add 10 grams of salt there and mix well.

4. Wash the tomatoes and make cross-shaped cuts on top. After this, lower each tomato one by one into a pan of hot water for about 2.5 minutes. After such manipulations, the peel can be easily removed. Cut the peeled tomatoes into small pieces. After this, the tomatoes need to be transferred to a blender bowl and chopped until tomato juice is obtained.

5.Using a coffee grinder, grind the black peppercorns and allspice. Add the resulting mixture to the tomato puree. Add the remaining salt and 20 grams of granulated sugar there. Mix well and place the pan with the puree on the fire. When the tomatoes boil, reduce the heat and let the juice simmer for about 30 minutes.

6. At this time, wash and boil the jars that you will fill with winter salad. It is most convenient to use jars with a volume of no more than 1 liter.

7. When the tomato juice and spices are well boiled, pour a little juice into the jars, and then layer the eggplant pieces, onions and chopped dill. Finally, fill the jars to the top with tomato juice. Cover them with lids and place the jars with Mother-in-law's tongue in a large and capacious saucepan. Pour enough water into it so that it almost reaches the hanger of the cans. When the water in the pan boils, reduce the heat slightly and simmer the salad for about 60 minutes.

8. Roll up the jars with tin lids and turn them over. In order for the preservation process to proceed correctly, you need to cover the jars with a blanket. It is in this state that they should cool down.

Enjoy your meal!