“Mother-in-law's tongue” from eggplant with tomatoes and pepper for winter
Lovers of eggplant preparations have at least once cooked “Mother-in-law's tongue” - a delicious spicy snack that flies away in two counts in winter. There are a lot of recipes on the web, I love this one because eggplants are pre-baked in the oven. It turns out even tastier, I recommend it!
Ingredients
- Eggplant - 2 kg
- Tomatoes - 2 kg
- Bell pepper - 500 g
- Garlic - 2 heads
- Hot red pepper - 2 pcs.
- Vegetable oil - 150 ml
- Vinegar (9%) – 125 ml
- Sugar - 250 g
- Salt - 2 tbsp.l.
Step-by-step cooking recipe
Wash the eggplants, remove the tails, cut into cubes together with the peel.
Place the prepared eggplants on a baking sheet lined with parchment and greased with vegetable oil, sprinkle with a small amount of vegetable oil and send them to a preheated 220 ° C oven for 30 minutes. During the baking process, turn the pieces over so that the eggplants are baked evenly.
Peel the garlic, Bulgarian and hot pepper and cut it arbitrarily. Also chop the tomatoes.
Chop the prepared vegetables with a blender until smooth or pass through a meat grinder.
Put the vegetable puree in a cooking pot, add salt and sugar, bring to a boil and cook, stirring, for 15-20 minutes.
Place the baked eggplants in the boiling sauce and pour in the vinegar. Mix everything carefully and cook over low heat for 2-3 minutes.
Pack the boiling billet into pre-sterilized jars, roll it up, turn it upside down, wrap it up and leave it to cool completely. Store the cooled eggplants in a cool, dark place.
