Salad "Mother-in-law's tongue" from eggplant for the winter: cooking rules and recipes for a side dish appetizer in a jar

Culinary specialists use eggplants, also known as blue ones, for cooking stews, salads, side dishes for meat, vegetables, and fish. Therefore, the purple fruit is called a vegetable, despite the fact that in a scientific way it is a berry.

Preparation for conservation: what to consider

Raw eggplant contains a hazardous substance - solanine. It is this component that gives the vegetable a bitter taste. There is little toxin in young fruits; it can easily be destroyed with salt and heat treatment. But in overripe vegetables there is a lot of solanine, and it is difficult to remove it: such eggplants must be thrown away, otherwise severe poisoning cannot be avoided. It is important to choose the right fruit in order to cook from the little blue winter salad “Mother-in-law's tongue”.

How to choose blue ones

Choosing the fruits, you need:

• inspect the skin of the eggplant - the surface of the fetus should be glossy, shiny, without dents, scratches, stains or other defects;
• buying medium-sized vegetables - small, most likely, did not ripen, large - overripe;
• press on the fetus at the base - a recess will appear on the surface, which will disappear almost immediately (there is no hole - the eggplant is unripe, the dent remains - ripe);
• pick up a little blue - the vegetable of the “correct” ripeness seems harder than it actually is;
• pay attention to the "tail" - a dry, rotten, shriveled peduncle can be found only in a spoiled or overripe fruit.

How to eliminate bitterness

Most modern varieties of eggplant are not bitter, however, it is desirable to treat the blue ones with salt in any case: such “procedures” will help vegetables to be stored longer, and they will not allow too much fat to be absorbed during the conservation process. In addition, it would be a pity if a bitter fruit “spoils” the bitter fruit. If there are three ways to destroy solanine.

1. Boil in salt water. Dip the sliced ​​slices into a boiling salt solution (a tablespoon per liter of boiling water), cook for five to ten minutes. You can boil whole vegetables, after making several holes in them with a fork or a toothpick.
2. Soaking in brine. Dilute a tablespoon of salt in a liter of cold water, immerse chopped eggplant for 40-60 minutes, rinse the vegetables with running water.
3. Salting. Cut blue ones, sprinkle with a large amount of salt (raw fruits do not absorb it more than necessary), leave for one to two hours, rinse with cold water.

What to cook and how to process products

A popular savory appetizer is sliced ​​eggplant in a vegetable fill. However, the classic execution of the dish, undergoing changes, over time "overgrown" with many variations. There are also simplified versions. Therefore, the salad “Mother-in-law's tongue” from eggplant for the winter can be prepared even by a hostess with modest cooking experience. It is only important to choose the right recipe based on your own abilities and taste preferences. You can even cook "Mother-in-law's tongue" from eggplant for the winter without sterilization, or cook it in the oven, slow cooker.

Ingredients

Traditionally, a winter salad is prepared from:

• eggplant;
• Tomatoes
• hot and sweet peppers;
• garlic
• vegetable oil;
• vinegar
• salts;
• Sahara.

In alternative recipes, some products are changed to others, for example:

• eggplant - to zucchini;
• tomatoes - on tomato paste.

Or additional ingredients are introduced:

• carrot;
• greenery;
• seasonings and spices.

Slicing options

Traditionally, eggplant for the workpiece is cut into lengths on plates about 1 cm thick, called slices. However, in order to save time, some housewives prefer to cut blue circles - this does not affect the taste of the salad, but such slices are completely different from the “tongues”. Other vegetables can also be chopped in different ways: either all the components are grinded with a meat grinder, or cut with a knife.

Heat treatment of fruits

Before preserving the blue ones, the fruits:

• fried - this is a classic version: each “tongue” is fried on both sides in a flavourless vegetable oil until browning;
• bake in the oven - more useful and less laborious method: sliced ​​fruits are laid out on a greased baking sheet, sent to an oven preheated to 200 ° C for 20-25 minutes;
• not subjected to heat treatment - vegetables retain their shape, but taste more solid, with this method, it is necessary to peel the eggplant.

Handling tara

For home preservation to be stored for a long time, sterilization is necessary.

Preparation of cans and lids

1. Wash containers with soda or laundry soap.
2. Place the container upside down on a wire rack or on a baking sheet.
3. Put in a cold or slightly warm oven.
4. Gradually heat to 150-160 ° C.
5. Get out the cans when they are completely dry.
6. Lids must also be sterilized. To do this, pour boiling water over them, or boil for 15 minutes.

Sterilization of workpieces

1. Cover the bottom of the large pan with a cloth.
2. Put jars with blanks in the container, covering them with lids (but not twisting).
3. Pour water into the pan along the shoulders of the cans.
4. Boil, keep on low heat for 25 minutes cans of 0.5 l, 40 minutes - 0.65 l, hour - 1 l.

"Wrap" before storage

1. Screw cans with blanks.
2. Place upside down on a baking sheet or on a pallet.
3. Wrap blanks with blanket, plaid, old coat.
4. After a day, place the jars in the intended storage location.

Traditional eggplant salad salad recipe for winter

Features The recipe for "Mother-in-law's tongue" from fried eggplant allows the use of baked blue ones.

Would need:

• eggplant - 4 kg;
• Bulgarian pepper - 1 kg;
• tomatoes - 1 kg;
• chili pepper - three to five pods;
• garlic - five large heads;
• vinegar - one glass;
• sugar - one glass;
• salt - two tablespoons.
• vegetable oil.

Procedure

1. Cut blue ones, get rid of bitterness, sprinkled with salt.
2. Fry the slices.
3. Turn tomatoes, sweet and hot peppers (without seeds) into a homogeneous mass using a meat grinder.
4. Combine the vegetable mixture with sugar and salt, pour vinegar. Boil, keep on low heat for five minutes.
5. In a sterilized jar, put a tablespoon of pasta, then a layer of eggplant, slightly squeezing the vegetables with a spoon. Continue to lay the workpiece in layers until the container is full - the last layer must be sauce.
6. Pour a spoonful of vegetable oil on top, sterilize the workpiece in a steam bath.
7. Roll up the can.

Culinary fantasies on the topic

You can cook "Mother-in-law's tongue" from eggplant for the winter:

• following the classic recipe;
• experimenting with products and technology;
• using the author's variations of cooking.

With carrots

Features Preservation is prepared without sterilization, so you need to lay out the workpiece in cans hot.

Would need:

• eggplant - 3 kg;
• tomatoes - 1 kg;
• carrots - 1 kg;
• Bulgarian pepper - 1 kg;
• garlic - three cloves;
• vegetable oil - one glass;
• vinegar 9% - one glass;
• sugar - one glass;
• salt - one or two tablespoons;
• parsley - medium bunch.

Procedure

1. Blue cut into slices, get rid of bitterness in any way.
2. Grind all the other vegetables with a meat grinder.
3. Place the eggplant in a saucepan, pour the mashed potatoes, vegetable oil, stir in salt and sugar, wait until it boils, simmer for a quarter of an hour.
4. Pour in the vinegar, fill in finely chopped greens, simmer over low heat for another five minutes.
5. Distribute into sterile jars, tighten.

No frying

Features To make “Mother-in-law's tongue” for aubergines without sterilization and roasting for the winter, you need to replace this process with prolonged stewing.

Would need:

• eggplant - 1 kg;
• Bulgarian pepper - 1 kg;
• tomatoes - 1 kg;
• hot pepper - three to five pods;
• garlic - five heads;
• vegetable oil - 250 ml;
• vinegar 9% - 150 ml;
• sugar - one glass;
• salt - two tablespoons.

Procedure

1. Remove the peel from the blue ones, cut into slices, and relieve bitterness in any way.
2. Grind tomatoes without peel, garlic, pepper (hot and Bulgarian) without seeds, grind with a meat grinder.
3. Pour oil, vinegar into the paste, add salt and sugar.
4. Put the little blue ones into a large pot, pour the tomato and pepper paste.
5. Wait for boiling, simmer the workpiece on a quiet fire for 30-40 minutes, stirring constantly.
6. Distribute the workpiece in sterile jars, tighten.

Pickled rolls

Features To make snacks, you need to prepare four sterilized liter jars in advance. The workpiece will be ready for use a week later.

Would need:

• eggplant - 4 kg;
• garlic - four to five heads;
• vegetable oil - 0.5 l;
• vinegar - a glass;
• sugar - 150 ml;
• salt - a quarter cup;
• black pepper peas.

Procedure

1. Blue cut into plates, relieve bitterness, fry on both sides.
2. In each jar put six peas of pepper, four to five cloves of garlic, six teaspoons of sugar, two teaspoons of salt and three tablespoons of 9% vinegar.
3. Roll each eggplant slice into a roll and place in a jar. Fill containers so that 3-4 cm are left to the edge.
4. Pour boiling water.
5. Steam sterilize.
6. Roll up.

Without tomatoes

Features Without a tomato appetizer "Mother-in-law's tongue" from eggplant for the winter is prepared in small volumes. Get three half-liter cans.

Would need:

• eggplant - three fruits;
• Bulgarian pepper - four;
• chili - half the pod;
• garlic - five cloves;
• water - 250 ml;
• vegetable oil - 30 ml;
• 9% vinegar - a tablespoon;
• sugar - one and a half tablespoon.

Cooking

1. Cut eggplants into layers, relieve bitterness, fry until browned.
2. Pepper (sweet and spicy) free from seeds, together with garlic, pass through a meat grinder.
3. Pour water, vinegar and oil into the vegetable puree, add salt and sugar.
4. In a sterile half-liter jar, put two or three slices of eggplant, pour two or three tablespoons of sauce. Continue to lay the salad in layers until the container is full.
5. Sterilize in a steam bath.
6. Roll up.

With tomato paste

Features The specifics of the workpiece are that blue and Bulgarian pepper are cut into cubes.

Would need:

• blue ones - 3 kg;
• sweet pepper - 1 kg;
• tomato paste - 700 ml;
• garlic - 100 g;
• hot pepper - two pods;
• sunflower oil - a glass;
• vinegar essence - a tablespoon;
• sugar - one glass;
• salt - two tablespoons.

Cooking

1. Cut blue ones into cubes, get rid of bitterness.
2. Grind pepper with a knife, crush garlic with a press.
3. Products, in addition to vinegar essence, combine in a saucepan, cook over medium heat for half an hour.
4. Introduce the essence, mix.
5. Distribute into sterile jars, roll up.

According to whatever recipe, the mother-in-law salad of eggplant for the winter was not prepared, the preparation is good both as an independent dish and in the company of meat, chicken, fish, potatoes and other dishes.

Reviews: “We ate ourselves, treated friends and relatives”

They prepared "Mother-in-law's tongue" for the winter, and having opened one can for testing, we realized that we definitely would not survive our preparations until winter - we ate ourselves, treated friends and relatives, everyone was delighted !!!!! I had to make another batch with doubled recipe !!!!!!!!

Marina, http://home-restaurant.ru/zagotovki-na-zimu/teshhin-yazy-k-iz-baklazhanov-na-zimu/

Good and most importantly original, recipe. It is very similar to the one that my grandmother did with one difference: a hundred she peeled off the tomato and roasted peppers, the roasted peppers give this salad a smack smack. Grandmother fried eggplant, so they will remain whole in a salad, and then stuffed them with garlic. When the salad was later taken out, the eggplant looked like a sausage with slices of fat, and my grandmother didn’t lay hot pepper, because the garlic was sharp enough, although we often ate it as children.

lua.kopotilova, https://1000.menu/cooking/2290-salat-teshchin-yazjk-iz-baklazhanov-konservirovannji

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