Mother-in-law eggplant tongue for the winter - 8 best recipes

Mother-in-law's eggplant tongue salad for the winter is a great appetizer that goes well with any meat dish. We have compiled a selection of the 8 best recipes with photos step by step so that you can appreciate the whole variety of cooking options for this unusual spicy dish.

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

This is a fairly simple, but at the same time, an interesting option for cooking eggplant. Winter salad turns out to be moderately spicy and very aromatic.

Cooking time: 24 hours

Servings: 4-6

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  In this recipe, it is important to properly prepare the eggplant. To do this, wash them well under running water. Cut off the part where the stalk was, and cut the eggplants into circles no more than 1 centimeter wide. Transfer the eggplant slices to a deep, large 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 drain the juice a little, and unnecessary bitterness comes out of them. After 30-40 minutes, remove the eggplant pieces from the pan and rinse with enough running water to completely rinse off the salt. Set the washed eggplant aside.
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  Wash the pepper and cut it in half, remembering to cut off the place where the stalk is attached. Carefully remove the seeds and cut each half of the pepper into 2-4 pieces. Also peel hot peppers from the stalk and seeds, cut into small circles.
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  Now you need to peel the garlic from the husk, having previously disassembled it into cloves. Rinse the peeled garlic in cold water.
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  Tomatoes need to be peeled, but wash them well in cold water first. Then make a cross-shaped incision on top and alternately dip the tomatoes in boiling water, then in cold water for a few minutes. After such manipulations, you should easily be able to clean them.
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  Pass all peeled and chopped vegetables, except eggplant, through a meat grinder. The smell in the kitchen will be unimaginable! Then, alternately add a glass of sugar, 2 tablespoons of salt to the vegetable puree. Also pour in 150 milliliters of vinegar and a glass of vegetable oil. Now mix all the components thoroughly until they acquire a uniform consistency.
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  Transfer the puree to a saucepan and put it on fire. Now you need to bring the vegetables to a boil. Do not turn on the strongest fire at once, it is better to do everything on medium. After the vegetables have boiled, gently add the eggplant rings to the pan. Stir, reduce heat to low and simmer salad for about 30-40 minutes. While the salad is cooking, rinse the jars thoroughly and then steam them for 15 minutes.
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  Put 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 with some warm blanket or blanket. Wait for the salad jars to cool completely. A delicious, spicy, aromatic salad of Mother-in-law's tongue is ready!

Spicy appetizer of eggplant mother-in-law tongue with garlic

At your dacha you have a harvest for eggplants, and you are puzzling over what to cook from them? Try this wonderful, savory, tasty and aromatic Mother-in-law's tongue appetizer. We assure you that she will become a frequent guest at your table.

Ingredients:

• Eggplant - 10 kg
• Bulgarian 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 - just under 1 cup
• Bay leaf (dried) - 10 pcs.
• Allspice - 6-8 peas

Cooking process:

1. Wash the eggplants and cut off the part where the stalk is attached. Take a large saucepan, put whole eggplants in it, add ½ cup salt and cover with water so that it completely covers the vegetables. Place the saucepan 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 are tender, they are ready.
2. Cut the cooled boiled eggplants into long thin plates. Put them on a baking sheet, cover with a cutting board on top, on which place a jar of water. Eggplant slices should spend 4-5 hours under the weight. After that, fry the pieces of eggplant in a little vegetable oil and cool. You need to fry until the eggplants acquire a pleasant golden hue.
3. Peel the garlic, and rinse the sweet and hot peppers and remove the stalks and seeds from them. Cut the peppercorns into 4 pieces, then grind the garlic and two peppers in a meat grinder (a blender or food processor works for the same purpose).
4. Rinse the parsley and chop finely. Add to chopped vegetables. Add half a glass of salt, sunflower oil, allspice and 10 bay leaves there. Mix all ingredients well.
5. In sterilized jars up to 1 liter, lay the eggplant and sauce in layers. Place the lids over the jars and place the jars in a large saucepan. Pour enough water into the pot so that the cans are almost completely covered (leave 2 to 3 centimeters to the edge). After the water in the saucepan boils, boil the canned snack in boiling water for 20 minutes.
6. Gently remove hot jars from water and seal with lids. It is necessary to cool such a workpiece exclusively upside down, covering it with a warm blanket.

Bon Appetit!

Fried eggplant mother-in-law's tongue for the winter

The eggplant prepared according to this recipe has an incredible taste and aroma. Mother-in-law's tongue for the winter has a pronounced tomato taste with a small garlic speck.

Ingredients:

• Tomatoes - 500 g
• Eggplant - 2 kg
• Garlic cloves - ½ cup
• Bulgarian pepper - 500 g
• Granulated sugar - 1 tbsp. l.
• Vinegar (9%) - 0.5 cups
• Bitter 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 eggplant. To do this, rinse them in cold water and then cut off the ponytail. Now you need to cut all the eggplants into rings about 3-5 millimeters thick. Place the sliced ​​eggplants in a large saucepan and sprinkle with enough salt. Stir and let the eggplant sit for about 2 hours. During this time, all the bitterness should go away.
2. Rinse the tomatoes under running water, cut into 2 parts and cut out the place where the stalk was. Rinse the bell peppers and then remove the seeds and stalks. If the pepper is large, then cut it into 4 parts, a small pepper will be enough to cut it in half. Peel and cut the hot pepper in the same way as bell pepper. Peel the garlic cloves. Now you need a meat grinder or blender (but a meat grinder is still preferable). Swirl garlic, tomatoes, and both peppers through it. You will get a vegetable mass that resembles adjika in its aroma and appearance.
3. Transfer the ground vegetables to a saucepan, add 1 tablespoon of sugar and half a glass of vinegar to them.Stir well and bring vegetables to a boil. When they start to simmer, reduce heat and let simmer for about 7 minutes. Turn off the stove.
4. Heat the frying pan and brush with a little refined sunflower oil. Fry the eggplant on both sides until almost cooked.
5. If you have not yet had time to prepare the banks, then now is the time to do it. You can keep them in the oven at a temperature of 100-150 ° C, you can sterilize them in a microwave oven, or you can steam them for 15 minutes.
6. You can start filling the cans. To do this, alternately lay out a layer of adjika, a layer of fried eggplant, a layer of adjika, a layer of eggplant, etc. note that the last layer should be adjika. Before closing the jars with lids, add one tablespoon of unscented vegetable oil to each of them.
7. To prevent the seaming from exploding and deteriorating, you need to cool it properly. To do this, turn over all the jars with the lids down, and upside down, cover them with something warm (blanket, towel, blanket) and leave in this form for 12 hours.

Bon Appetit!

A simple recipe for an eggplant appetizer Mother-in-law 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 to be 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 it.

Ingredients:

• Tomatoes - 1.9-2 kg
• Sweet bell pepper - 0.5-0.6 kg
• Unscented sunflower oil - 150 ml
• Eggplant - 2 kg
• Hot pepper - 1-2 pcs.
• Granulated sugar - 1 glass
• 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 stalk and cut the eggplants into small cubes (about 7 centimeters long and about 5 centimeters thick). Line a baking sheet with foil and grease the foil with vegetable oil. Turn on the oven to heat up to 220 ° C. Pieces of eggplant, put on foil, skin side up, sprinkle with vegetable oil and bake in the oven for 30-40 minutes. During cooking, you can turn the eggplant cubes over 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 stalks and cut each tomato into 4-6 pieces, depending on its size.
3. Wash sweet bell peppers under running water, cut off the tops with a stalk, and then remove the seed box. Rinse the inside of the peppers and cut into 4 pieces. Rinse hot peppers, remove the stalk and seeds.
4. Disassemble the garlic into cloves, peel it off.
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. It is necessary to cool such a seaming upside down, be sure to wrap it up with a warm blanket.

Bon Appetit!

Salad mother-in-law's tongue of 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 bears the intriguing name - Mother-in-law's language. Such an appetizer is prepared quickly and simply, and you can enjoy its taste until spring.

Ingredients:

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

Cooking process:

1. First you need to wash the pepper. Remove the place where the stalk is attached, cut the pepper in half, and then peel it from the seeds. Cut the halves of the peppers into slices, sticks, or whichever is more convenient for you. Place the chopped peppers in a blender bowl. Do the same with hot pepper.
2. Wash the tomatoes, remove the stalk and cut into small cubes. Add the tomato slices to the blender bowl.
3. Turn on the blender and chop the vegetables. In the absence of a blender, it may well be replaced by a meat grinder. You should have a homogeneous, fairly liquid vegetable mass. Transfer it to a saucepan and put it on fire. When the mass 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 minimum and let the vegetables simmer for about 25 minutes.
4. While you have time, prepare the eggplant. They need to be washed under running water and cut off a little from the side where the stalk is attached. Using a sharp knife, slice the eggplant into thin slices.
5. When the specified 25 minutes have passed, transfer the eggplant plates to the vegetable puree. Wait for the vegetables to boil again and simmer them over low heat with constant stirring for 25 minutes.
6. Peel and chop the garlic cloves. This can be done either with a knife or a special press, or by rubbing 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 with soda and hold the jars over the steam. Put the prepared salad in clean jars and immediately seal the jars with lids. Now wrap the hot salad jars tightly with a blanket or blanket and wait until they cool completely. After about 12 hours, the jars should cool down and can be stored in a cool place.

Enjoy your meal!

Delicious mother-in-law's tongue salad with eggplant and zucchini for the winter

Surely you have already tried the version of the mother-in-law salad with zucchini and the version with eggplant. But have you tried to combine both eggplant and zucchini in one salad? No? Then this recipe is for you!

Ingredients:

• Tomatoes - 1 kg
• Eggplant - 2 kg
• Bulgarian 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 aromatic and delicious salad, prepare your eggplant. This vegetable tends to be bitter, therefore, you need to proceed as follows. Wash the eggplants in cold water, and then cut them into circles that should not be more than 1 centimeter thick. Place the sliced ​​eggplants in a large, large saucepan and sprinkle with enough salt. Stir the eggplants to distribute the salt evenly. Leave them on for about 1 hour and then rinse them in cold water.
2. Wash the bell peppers and hot peppers, peel and chop in random order.
3. Peel carrots and onions, rinse and cut into 2-3 pieces.
4. Wash the tomatoes, cut the stalk and cut the tomatoes into small pieces.
5. Zucchini must be rinsed and peeled and peeled (if you are using young vegetables, you do not need to do this), cut into large cubes.
6. Peel the garlic cloves.
7. Take a large saucepan and grind the peppers, garlic, zucchini, carrots, and tomatoes into it. If you don't have a meat grinder, you can try chopping vegetables with 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 the ingredients thoroughly and put the pan on the fire. After the salad has boiled, reduce heat to low and let simmer for about 25-30 minutes.
9. Add the eggplant rings to the salad, mix thoroughly and simmer the salad over the fire for about 30 minutes.
10. While the salad is cooking, prepare the jars for preservation (it is better to use small jars): wash them and steam in a water bath for 15 minutes. Put the prepared salad in dry jars and roll up immediately.
11. In order for the preservation process to complete correctly, you need to turn the jars with the lids down, cover with a blanket and do not touch until they cool completely. In the future, you need to store the workpiece in a dark, fairly cold place.

Enjoy your meal!

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

Try this interesting version of the famous "Mother-in-law's language" winter salad. One of the main ingredients of this salad is tomato paste, which gives it its unique taste and texture.

Ingredients:

• Eggplant - 3 kg
• Tomato paste - 0.7 kg
• Granulated sugar - 1 glass
• Table salt - 2 tbsp. l.
• Sweet bell pepper - 1 kg
• Vinegar (70%) - 1 tbsp. l.
• Bitter pepper - 2 pcs.
• Garlic - 100 g
• Refined sunflower oil - 1 glass

Cooking process:

1. Wash the bell peppers and remove the seeds. Rinse 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 enough salt over the eggplant and let sit 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 with a sharp knife or press. Peel the bitter pepper from seeds and stalks, and chop finely and finely.
4. Transfer the chopped vegetables to 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 to this. Knead all ingredients thoroughly until they are evenly distributed. Put the saucepan with the salad on the stove, turning on the heat at full power and with occasional stirring, bring the vegetables to a boil. After boiling the salad, 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, the jars had to be prepared. They are washed in hot water with the addition of soda, and then boiled for a couple of 10-15 minutes. Divide the cooked hot salad into clean, dry jars. Roll up the cans, turn them over and cover them tightly with a warm blanket. When Mother-in-law's tongue has completely cooled down, put it in a cool place out of sunlight for further storage.

Enjoy your meal!

Step-by-step recipe for mother-in-law salad eggplant tongue with onions

A very interesting version of the mother-in-law language. Onions give the dish a rich flavor and aroma.

Ingredients:

• Onions - 500 g
• Eggplant - 0.7 kg
• Tomatoes - 0.5 kg
• Odorless 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, the first thing to do is the eggplant. They need to be washed thoroughly and then peeled. Cut the peeled eggplants lengthwise into 2-3 parts, and then fry in a pre-heated frying pan in a small amount of vegetable oil.
2. While the eggplants are being fried, you need to remove the husks from the onions, and cut the onions themselves lengthwise and chop them into thin half rings. The onions should also be fried in a little oil until the onions acquire a golden color and softness.
3. Soak the dill in cold water with salt for 10 minutes. After that, rinse the herbs well under running water and put them in a colander to drain excess liquid. Chop the dried dill and mix with the fried onions. Add 10 grams of salt there and mix well.
4. The tomatoes need to be washed and cross-shaped cuts are made on top.Then, alternately dip each tomato into a pot 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 that, the tomatoes need to be transferred to a blender bowl and chopped to the state of tomato juice.
5. Grind the black and allspice peas using a coffee grinder. Add the resulting mixture to the tomato puree. Pour the remaining salt and 20 grams of granulated sugar there. Stir well and put the saucepan over the fire. When the tomatoes come to a 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 the winter salad. It is most convenient to use cans with a volume of no more than 1 liter.
7. When the tomato juice and spices have boiled well, pour some juice over the jars, and then lay out the eggplant slices, onions and chopped dill in layers. At the end, fill the jars with tomato juice to the top. Place the lids on top of them and place the mother-in-law's tongue cans in a large, roomy saucepan. Pour enough water into it so that it almost reaches the shoulder of the cans. When the water comes to a boil, reduce the heat slightly and simmer the salad for about 60 minutes.
8. Roll up the cans with tin lids and turn over. In order for the conservation 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!