&171;Mother-in-law's tongue &187; of eggplant for winter
Once I already shared with you a variation of this preparation using zucchini, and today I propose to cook a classic - "Mother-in-law's tongue" from eggplants. This spicy, savory snack is known and loved by many - it will diversify any festive table.
Ingredients
- Eggplant - 2 kg
- Tomatoes - 5 pcs.
- Bell pepper - 5 pcs.
- Garlic - 2 heads
- Chili pepper - 1 pcs.
- Vegetable oil - 0,5 glasses
- Vinegar (9%) – 70 ml
- Sugar - 0,5 glasses
- Salt - 1 tbsp.l.
Step-by-step cooking recipe
Wash the eggplants, cut them into 1 cm thick circles, cover with salt and leave them under a slight pressure for 30 minutes so that the bitterness goes away.
Peel the bell pepper and chili pepper from the seeds and stalks, cut them arbitrarily. Cut the tomatoes into pieces. Put the vegetables through a meat grinder.
Wash the eggplants under running water, put them in a cooking pot and pour a mass of chopped tomatoes and pepper. Add salt, sugar and vegetable oil. Bring the mass to a boil over medium heat, then reduce the heat and simmer the workpiece for 20-30 minutes, stirring occasionally.
At the end of cooking, add vinegar, stir and remove the workpiece from the heat.
Pack the hot billet into sterile jars, roll it up, turn it upside down, wrap it up and let it cool. Then store the snack in a cool, dark place.
