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Eggplants for winter "Mother-in-law's Tongue"
In anticipation of the cold, it's time to think about winter preparations, and what could be tastier and more original than eggplants for winter "Mother-in-law's Tongue"? Eggplants, pickled in aromatic spices, turn out as tender as a tongue, hence the name. This dish will be a wonderful addition to the main table and will add piquancy to your winter dinners. With our recipe, preparing eggplants "Mother-in-law's Tongue" for winter will become a simple and exciting task. Enjoy the taste of summer in winter!
Preparation time: 70 minutes + 8 hours for cooling.
Ingredients
Show ingredients
- eggplants – 1 kg;
- red meaty tomatoes – 450 g;
- bell pepper – 350-400 g;
- garlic – 1 medium head;
- hot pepper – 1 large or 2 small;
- white sugar – 50 g;
- odorless vegetable oil – 60 ml;
- 9% vinegar – 35 ml;
- rock salt for brine – 12 g;
- rock salt to remove bitterness from eggplants – 25 g.
Preparation
- Prepare the ingredients – the quantities are calculated for a medium level of spiciness. For fans of spicy seasonings, the amount of bitter pepper can be increased by 0.5-1 pod.
- Cut the stem off the eggplants, then slice them into circles 0.75-1 centimeter thick. Place them in a large bowl.
- To remove bitterness inherent in this vegetable, mix the slices with salt and let sit for half an hour. During this time, the circles will be covered with drops of bitter liquid.
- In the meantime, you can prepare the vegetables for the marinade. Remove the stem and seed pod from the bell pepper.
- Cut the pepper into large pieces, convenient for grinding. For the hot pepper, cut off just the tail, leaving the insides with seeds – this will make the flavor more pungent. Cut the tomatoes into 2-4 pieces, and simply peel the garlic.
- Grind all the prepared slices in a meat grinder or blender to get a slightly liquid puree-like mass.
- After the specified time, rinse the eggplants in cold water and squeeze out the moisture. Transfer the slices to a pot.
- Pour the tomato mixture over them.
- Add salt, vegetable oil.
- Next, add the vinegar.
- Mix everything well.
- Place the pot over medium heat and simmer for 30 minutes from the moment of boiling, remembering to periodically lift the lower layers of the eggplants up, so that all pieces heat evenly. Prepare clean glass jars with lids that need to be sterilized by any convenient method.
- Distribute the hot eggplants along with the marinade into the jars, ensuring no air bubbles form inside. Screw on the lids.
- Turn the jars upside down and cover with a warm blanket, leaving in this position for 8 hours.
Move the eggplants for winter "Mother-in-law's Tongue" to a dark cool place – sealing will be best preserved until the next harvest. Although it can also be stored at room temperature. Such spicy circles along with the aromatic marinade can simply be placed on bread, and it will be very tasty. And as a snack to various dishes – this preparation is simply delightful.
