Mother-in-law's eggplant tongue with tomatoes and garlic for winter
Surely you have tried this snack and did not dare to cook it yourself. I do not dispute that the process is laborious, but the effort is worth it! Mother—in-law's eggplant tongue with tomatoes and garlic is a dish that everyone will admire!
Ingredients
- Eggplant - 2 kg
- Tomatoes - 500 g
- Bell pepper (medium) – 2 pieces
- Onion - 300 g
- Hot red pepper - 1 pod
- Garlic - 100 g
- Vegetable oil - 200 ml
- Vinegar - 50 ml
- Ground black pepper - 0,5 tsp.
- Sugar - 1 tsp.
- Salt - 50 g
Step-by-step cooking recipe
Cut eggplants lengthwise into plates and pour salted water for 20 minutes.
Place the eggplants sequentially in a frying pan and fry on both sides until golden brown.
Peel garlic, chop and mix with salt.
Rub each eggplant with a fragrant mixture and roll into rolls.
Finely chop tomatoes, peeled bell peppers and onions. Peel the hot pepper from the seeds and chop.
Fry the onion in oil for 3-5 minutes.
Add tomatoes, Bulgarian and hot pepper, ground pepper, sugar. Simmer for 10 minutes.
Put the roast and rolls in layers in the jars.
Sterilize for 20 minutes, add vinegar and roll up.
