“Mother-in-law's tongue” from eggplant with tomatoes for winter
“Mother-in-law's tongue” from eggplant will be appreciated by lovers of spicy snacks! A burning vegetable preparation with a piquant taste and spices in winter will complement meat dishes well. It can also be served to the table as an independent dish. I share a simple recipe.
Ingredients
- Eggplant - 1 kg
- Tomatoes - 1 kg
- Bell pepper - 350 g
- Garlic - 50 g
- Vegetable oil - 100 ml
- Vinegar (9%) – 50 ml
- Ground red pepper - 1,5 tsp.
- Sugar - 100 g
- Salt - 2,5 tbsp.l.
Step-by-step cooking recipe
Wash the eggplants, cut into circles 1.5-2 cm thick, sprinkle with 1 tablespoon of salt and leave for 25-30 minutes to remove the bitterness.
Peel the bell pepper from the seeds and stalks, cut into slices.
Prepare the tomatoes. Make a cross-shaped incision on each one, place it in boiling water for 1 minute, and then in cold water. Peel the tomatoes and slice them randomly.
Pass tomatoes and peppers through a meat grinder.
Place the resulting mass in a cooking pot, add sugar, 1.5 tbsp salt, ground red pepper and vegetable oil. Mix everything well, bring to a boil and boil over medium heat for 10 minutes.
Wash the eggplants from the salt under running water and lightly dry them. Lower the eggplant “tongues” into the boiling vegetable sauce, mix gently and boil over low heat for 10-15 minutes after boiling.
When the eggplants are softened, add the chopped garlic, stir and cook over low heat for another 5 minutes.
A couple of minutes before cooking, add vinegar, stir, cover the workpiece with a lid and press for 2-3 minutes.
Pack the boiling snack in pre-sterilized jars, roll it up, turn it upside down, wrap it up and leave it to cool completely. Store the cooled workpiece in a cool, dark place.
