TOP 10 best step-by-step recipes for preparing mother-in-law's tongue from eggplant for the winter

Eggplants not only provide benefits to the human body, they are also nutritious. The fleshy vegetable is often served at the table, and canning it is quite simple. Mother-in-law's tongue from eggplants, a step-by-step recipe with photos for the winter which housewives happily pass on to each other, will not leave any family member indifferent.

Features of preparing mother-in-law's tongue for the winter

The peculiarity of preparing a winter appetizer from eggplant is that it uses a spicy marinade. Its composition may vary depending on the recipe, but the pungency is always present. The workpiece is placed only in pre-sterilized small containers. Due to this, the shelf life of the preserved food increases and pathogenic bacteria are killed.

Selection and preparation of eggplants

Only fresh, not limp vegetables are selected for harvesting. “Blue” must be ripe, but at the same time have thin and elastic skin with a uniform color. They are washed thoroughly and the tails are cut off with a sharp knife. Depending on the recipe recommendations, eggplants are cut into thin rings or cubes. As a rule, from 4 to 6 rings are obtained from one fruit.

After this, the slices are generously sprinkled with salt and left to infuse for half an hour so that all the bitterness and harmful substances come out. After the allotted time, the “little blue ones” are washed, allowed to dry and begin cooking.

The best recipes for making mother-in-law's tongue at home

The blank has many variations, each of which is interesting in its own way. It can be consumed both cold and warm, and even as a salad.

Classic salad version step by step

The appetizer is used not only for serving at the family table, but also for welcoming guests. It looks very beautiful and the taste is excellent. Canning according to this recipe requires the presence of the following components:

• large eggplants – 4 kilograms;
• bell pepper – 12 pieces;
• large tomatoes of any variety - 12 pieces;
• hot chilli pepper – 4 pods;
• garlic – 15-18 cloves;
• table rock salt – 50 grams;
• Refined sunflower oil – 220 milliliters;
• granulated sugar – 210 grams;
• food vinegar - 30 milliliters.

Cooking technology:

Sterilize glass containers (it is best to make the preparation in 1 liter jars). Eggplants are cut into thin slices (or circles, if desired), sprinkled generously with salt and left to infuse for half an hour. Meanwhile, garlic, peppers and tomatoes are crushed using a blender or meat grinder.

Throw in the required amount of granulated sugar and table salt, pour in vinegar and oil, mix thoroughly. Wash the eggplants under running water and pour in the prepared dressing. Simmer everything over low heat for 1 hour, then place it in a prepared container and preserve it.

With fried eggplants

An original and extremely tasty roll is prepared from the following ingredients:

• ripe “blue” ones – 2500 grams;
• hot capsicum – 1 piece;
• garlic – 110 grams;
• sweet bell pepper – 5 pieces;
• granulated sugar – 1 cup;
• food vinegar – 1/2 cup;
• refined sunflower oil – 1 cup + for frying;
• herbs and seasonings - to taste.

Cooking method:

The “blue” ones are washed, cut into thin slices, salted generously and left to infuse for half an hour. After this time, rinse with running water, squeeze out a little and fry on both sides in a frying pan. Excess oil is removed with a paper towel or allowed to drain well.

The remaining components are twisted through a meat grinder, sugar and finely chopped herbs are thrown in, and oil and vinegar are poured in. Cook everything over low heat for 25 minutes. Place in containers prepared in advance, pour boiling liquid over each layer of eggplant. Place the jars in a wide container with water, sterilize and preserve.

From eggplants in layers

An interesting and very tasty snack is prepared from the following set of ingredients:

• fresh eggplants – 3000 grams;
• crushed garlic – 1 cup;
• tomatoes of any variety – 1000 grams;
• hot peppers – 6 pieces;
• bell pepper – 1000 grams;
• water – 0.5 cups;
• food vinegar – 1 glass;
• granulated sugar – 2 tablespoons;
• table rock salt – 1 tablespoon (+ salt “little blue” to release bitterness);
• purified sunflower oil – 1 tablespoon for each jar + for frying eggplants.

Cooking method:

The “blue ones” are thoroughly washed and cut into thin rings. They try to ensure that the rings come out approximately the same. Sprinkle the slices generously with salt, mix and leave to infuse for 1.5 hours. Tomatoes are converted into puree using a meat grinder or blender. Sweet bell peppers are washed, cut in half and cleaned of entrails. Grind through a meat grinder along with peeled garlic and add to tomato puree.

All this is poured into a large saucepan, put on fire and boiled for 5 minutes.

The eggplants are washed with running water, squeezed out, and lightly fried. Pour one tablespoon of hot dressing onto the bottom of the jar, then add several slices (3-4 pieces) of eggplant, lightly tamping them down with a fork. Then pour 4 tablespoons of dressing again and add a layer of “blue ones”. The last layer is the dressing, on top of which a tablespoon of refined vegetable oil is poured. Canned, cooled and sent to the basement.

With tomatoes and carrots

You can prepare a snack from the following set of ingredients:

• “little blue” fresh ones – 3 kilograms;
• garlic cloves – 3 pieces;
• sweet bell pepper – 1000 grams;
• young carrots – 1000 grams;
• tomatoes of any variety – 1000 grams;
• granulated sugar – 1 cup;
• table vinegar – 1 glass;
• table rock salt – 1.5 tablespoons;
• refined sunflower oil – 1 cup;
• parsley - to taste.

Cooking method:

Wash the “blue ones” thoroughly and cut them lengthwise into 8 pieces each. Wash the remaining ingredients (along with the tomatoes), peel and grind in a meat grinder, and finely chop the greens. Place all ingredients, in addition to vinegar and herbs, on the stove and cook for 15 minutes from the moment of boiling. Throw in the greens and pour in the vinegar, then boil for another 5 minutes, place in the prepared container and preserve.

Diet recipe

People who are forced to go on a diet and monitor their weight should not eat canned eggplants with a high content of vegetable oil due to their high calorie content. A dietary twist is prepared especially for them from the following components:

• table rock salt – 25 grams;
• blue ones - 2 kilograms;
• granulated sugar – 80 grams;
• sweet bell pepper – 500 grams;
• food vinegar - 70 milliliters;
• chilli pepper – 0.2 kilograms;
• medium tomatoes of any variety – 2 pieces;
• garlic - 1 head.

Cooking method:

The eggplants are thoroughly washed, cut into thin slices and filled with saline solution. Leave for 1 hour, then rinse with clean water and allow to dry. The garlic is passed through a garlic press, the tomatoes are peeled and cut into small cubes, and then poured into a saucepan. Peppers (sweet and bitter) are washed, cleaned of entrails and twisted through a meat grinder, then thrown into the tomatoes.

Put everything on the fire and cook for 25 minutes, then add salt and granulated sugar, stirring, and simmer for another 5 minutes. Throw pieces of “little blue” into the resulting mixture and cook for the same amount of time. Next, add the garlic, cook for another 5 minutes, remove from the stove and preserve.

With tomato paste

The appetizer is prepared from the following ingredients:

• fresh eggplants – 3000 grams;
• good quality tomato paste - 6 tablespoons;
• sweet bell pepper – 1000 grams;
• garlic – 15-18 cloves;
• granulated sugar – 250 grams;
• refined sunflower oil – 1 cup;
• table rock salt – 2 tablespoons;
• food vinegar - 0.5 cups.

Cooking method:

Wash the vegetables thoroughly and let dry. Peel the garlic, remove the insides of the peppers and grind them using a blender. Throw in granulated sugar, salt, pour in oil and add tomato paste. Cut the “blue ones” into thin slices, add plenty of salt and let stand for 25 minutes, then rinse, place in a suitable pan and pour in the prepared sauce.

Bring to a boil, reduce heat to low and simmer covered for 15 minutes. Turn off the heat, leave to steep for 1 hour, then pour in the vinegar and simmer a little. Place in a sterilized container and preserve.

Eggplant with cheese

You can prepare an unusual appetizer for the table from the following ingredients:

• large eggplants – 5 pieces;
• small tomatoes of any variety - 3 pieces;
• mayonnaise – 200 grams;
• any hard cheese – 100 grams;
• greens (coriander, parsley, dill are suitable) - to taste;
• table salt and ground black pepper - to taste.

Cooking method:

Wash the blue ones well and cut into thin strips lengthwise, then salt them generously with table salt and leave to brew for half an hour. After this time, rinse under running water, squeeze and fry on both sides until golden brown.

Cut the tomatoes into rings and grate the cheese on a coarse grater. Peel the garlic, squeeze it through a garlic press into the mayonnaise, add cheese, salt and pepper. Brush the eggplant with the resulting sauce, place a piece of tomato on the edge and carefully roll it up. Decorate with greens.

Especially sharp tongues

To prepare a very spicy mother-in-law tongue from eggplant you will need:

• ripe eggplants – 4000 grams;
• tomatoes of any variety – 1000 grams;
• bell pepper – 1000 grams;
• garlic – 25-30 cloves;
• hot pepper – 300 grams;
• food vinegar - 110 milliliters;
• Refined sunflower oil – 125 milliliters;
• table rock salt – 50 grams;
• granulated sugar – 40 grams.

Cooking method:

The prepared “little blue ones” are cut into plates about 5 millimeters thick, sprinkled with plenty of salt (in addition to the amount indicated in the recipe) and left for 1.5 hours. After this time, rinse the eggplants with running water and dry with a paper towel. Remove the skin from the tomatoes, peel the sweet and bitter peppers from the middle and cut into 4 equal parts.

Grind the peeled garlic, peppers and tomatoes through a meat grinder and mix well. Throw in salt and granulated sugar, add vinegar. Fry the “blue ones” in a frying pan until half cooked. Place a couple of tablespoons of sauce on the bottom of a sterilized jar, then a layer of blue ones, then sauce again, and alternate so on. The finishing touch should be the sauce.Place the jars in a wide saucepan with water and sterilize well, then preserve.

Recipe without sterilization

If there is no possibility or desire to sterilize the workpiece, then you can prepare mother-in-law’s tongue from eggplant without this procedure. You will need the following components:

• fresh eggplants – 5000 grams;
• juicy and fleshy tomatoes of any variety – 10,000 grams;
• sweet bell pepper – 10,000 grams;
• hot pepper – 3 pieces;
• garlic – 25-30 cloves;
• granulated sugar – 1 cup;
• vinegar essence (70%) – 1 tablespoon.

Cooking method:

Wash the eggplants thoroughly and cut into long strips, then sprinkle generously with salt and set aside for 15 minutes. Garlic, tomatoes and peppers are washed, peeled and chopped using any convenient method. Granulated sugar, table salt are also thrown there, oil and vinegar essence are poured in. The resulting dressing is poured into the “blue ones” and placed on medium heat. Boil for half an hour, stirring occasionally from the bottom. Place in pre-prepared jars and preserve.

Further storage of preservation

It is better to store eggplant mother-in-law tongue preparations in a cool, dark room, for example, in a basement. You can leave them in the apartment, but access to light is limited. A pantry is good for this. It is worth noting that at room temperature, the shelf life of snacks prepared with the addition of vegetable oil is reduced. In a cool place, it does not age so quickly and retains its taste longer. Preparations with sunflower oil must be consumed within 1 year.