Mother-in-law’s tongue from eggplants with tomatoes for the winter

Mother-in-law's tongue from eggplants with tomatoes for the winter


“Mother-in-law’s tongue” of eggplant will be appreciated by lovers of spicy snacks! Burning vegetable preparation with a spicy taste and spices in winter will complement meat dishes well. It can also be served at the table and as an independent dish. I share a simple recipe.

Step by step cooking recipe

Rinse the eggplant, cut into slices 1.5-2 cm thick, sprinkle with 1 tbsp. salt and leave for 25-30 minutes to remove the bitterness.

Peel the bell peppers from seeds and stalks, cut into slices.

Prepare the tomatoes. On each, make a cross-shaped incision, place for 1 minute in boiling water, and then in cold water. Remove the skin from the tomatoes and chop as desired.

Pass tomatoes and peppers through a meat grinder.

Place the resulting mass in a cooking pot, add sugar, 1.5 tbsp. salt, ground red pepper and vegetable oil. Mix everything well, bring to a boil and boil over medium heat for 10 minutes.

Rinse the eggplants from salt under running water and lightly dry. Dip the eggplant “tongues” into the boiling vegetable sauce, mix gently and simmer on low heat for 10-15 minutes after boiling.

When the eggplant softens, add chopped garlic, stir and simmer over low heat for another 5 minutes.

A couple of minutes before readiness, add vinegar, mix, cover the workpiece with a lid and simmer for 2-3 minutes.

Pack the boiling snack in pre-sterilized jars, roll up, turn upside down, wrap and leave to cool completely. Store the cooled workpiece in a cool dark place.

Ekaterina Parshina

Recipe added:

Ekaterina Parshina

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