Mother-in-law eggplant tongue for the winter: cooking recipes step by step with photos and videos

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.

Features of preparing mother-in-law's tongue for the winter

A special feature of the 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

Only fresh, not sluggish vegetables are selected for harvesting. "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 s alt and left to infuse for half an hour so that all the bitterness and harmful substances come out. After the allotted time, the "little blue ones" are washed, allowed to dry and start cooking.

The best mother-in-law's 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

Appetizer is used not only for serving to the family table, but also for welcoming guests. Looks very nice and tastes great. Canning according to this recipe requires the presence of the following components:

large eggplant - 4 kilograms;
Bulgarian sweet pepper - 12 pieces;
large tomatoes of any variety - 12 pieces;
spicy pepper - 4 pods;
garlic - 15-18 cloves;
cooking rock s alt - 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 circles, if desired), sprinkled with plenty of s alt 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 s alt, 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 lay it out in cooked dishes and preserve.

With fried eggplant

Original and extraordinarily tasty seaming is prepared from the following ingredients:

ripe "blue" - 2500 grams;
spicy pepper - 1 piece;
garlic - 110 grams;
bell pepper sweet - 5 pieces;
granulated sugar - 1 cup;
food vinegar - 1/2 cup;
refined sunflower oil - 1 glass + for frying;
greens and seasonings - to taste.

Cooking method:

“Blue” is washed, cut into thin circles, s alted 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.

Eggplant in layers

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

fresh eggplant - 3000 grams;
pressed garlic - 1 cup;
tomatoes of any variety - 1000 grams;
chili pepper - 6 pieces;
Bulgarian sweet pepper - 1000 grams;
water - 0.5 cup;
food vinegar - 1 cup;
granulated sugar - 2 tablespoons;
cooking rock s alt - 1 tablespoon (+ s alt "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 s alt, 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.

Pour all this 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.

With tomatoes and carrots

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

“blue” fresh - 3 kilograms;
garlic cloves - 3 pieces;
bell pepper sweet - 1000 grams;
young carrot - 1000 grams;
tomatoes of any variety - 1000 grams;
granulated sugar - 1 cup;
table vinegar - 1 glass;
cooking rock s alt - 1.5 tablespoons;
refined sunflower oil - 1 cup;
parsley - to taste.

Cooking method:

"Blue" wash well 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.

Diet recipe

People who are forced to diet and watch 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 spin is prepared from the following components:

cooking rock s alt - 25 grams;
blue - 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 press, 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.

Put everything on fire and boil for 25 minutes, after which they throw in s alt 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 throw in the garlic, cook for another 5 minutes, remove from the stove and preserve.

With tomato paste

The appetizer is prepared from the following ingredients:

fresh eggplant - 3000 grams;
good quality tomato paste - 6 tablespoons;
sweet Bulgarian pepper - 1000 grams;
garlic - 15-18 cloves;
granulated sugar - 250 grams;
refined sunflower oil - 1 cup;
cooking rock s alt - 2 tablespoons;
food vinegar - 0.5 cups.

Cooking method:

Vegetables thoroughly wash and dry.Peel the garlic, remove the insides from the peppers and chop them with a blender. Throw in granulated sugar, s alt, pour in oil and put tomato paste. Cut the “blue ones” into thin plates, s alt abundantly and let stand for 25 minutes, then rinse, transfer to a suitable pan and pour over the prepared sauce.

Boil, reduce heat to a minimum 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 snack for the table from the following ingredients:

large eggplant - 5 pieces;
small tomatoes of any variety - 3 pieces;
mayonnaise - 200 grams;
cheese of any hard varieties - 100 grams;
greens (coriander, parsley, dill will do) - to taste;
s alt and black pepper - to taste.

Cooking method:

Rinse the little blue ones well and cut into thin strips along, then generously s alt with table s alt 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, throw cheese, s alt and pepper in the same place. Lubricate the eggplants with the resulting sauce, put a piece of tomato on the edge and gently roll up the roll. Decorate with greenery.

Especially sharp tongues

To cook 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;
chili pepper - 300 grams;
food vinegar - 110 milliliters;
refined sunflower oil - 125 milliliters;
cooking rock s alt - 50 grams;
granulated sugar - 40 grams.

Cooking method:

Prepared "blue ones" are cut into plates about 5 millimeters thick, sprinkled with plenty of s alt (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 s alt 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.

Recipe without sterilization

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

fresh eggplant - 5000 grams;
juicy and fleshy tomatoes of any variety - 10,000 grams;
sweet bell pepper - 10,000 grams;
chili pepper - 3 pieces;
garlic - 25-30 cloves;
granulated sugar - 1 cup;
acetic essence (70%) - 1 tablespoon.

Cooking method:

Eggplants are thoroughly washed and cut into long strips, then sprinkled generously with s alt and set aside for 15 minutes. Garlic, tomatoes and peppers are washed, peeled and crushed by any convenient method. Sugar, table s alt 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. Arranged in pre-prepared jars and preserved.

Further preservation storage

Eggplant mother-in-law blanks are best stored 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 is worth noting that at room temperature, the shelf life of snacks cooked with vegetable oil is reduced. In a cool place, it does not age so quickly and retains its taste longer. It is necessary to use preparations with sunflower oil within 1 year.