Tasty and bright appetizer of eggplant "Teschin tongue" for the winter is an original version of a vegetable preparation. Salad can be made from different products. However, it is from the blue ones that it turns out to be especially rich and piquant. It is not surprising that many hostesses are looking for the best mother-in-law eggplant recipes for the winter. After all, such an appetizer makes a particularly appetizing winter dinner. Salad can be spread on bread toast or added to boiled potatoes. In any form, spicy eggplants "Teschin tongue" are good for the winter. Their spicy taste will perfectly dilute even the most familiar food!

The classic version of the salad "Teschin language" with eggplant for the winter

The original hot salad "Teschin tongue" from eggplant for the winter is prepared quite simply. It is unlikely that hostesses can have problems. Incredibly tasty spicy eggplants according to the recipe "Teshin's tongue" for the winter go well with vegetables, meat, fish. This salad is no less attractive as an independent snack.

Ingredients

To make a snack for spicy lovers, you need to prepare the following set of ingredients:

• eggplant - 3.5 kg;
• garlic - 4 heads;
• tomatoes - 10 pcs.;
• granulated sugar - 1.5 tbsp.;
• bell pepper - 10 pcs.;
• vinegar 9% - 150 g;
• hot pepper - 4 pcs.;
• vegetable oil - 1.5 tbsp.;
• salt - 2.5 tbsp. l.

Cooking process

So, how to cook eggplant "Teschin tongue" for the winter? You don't need to invent anything. The main thing is to follow the proposed recipe.

1. First you need to wash the eggplant. The stems are cut off.

1. The fruits are chopped into rings.

1. The cutting is transferred to a large bowl. From above, the circles are generously covered with coarse salt. The mass is mixed and left for 30 minutes. This time is enough to remove bitterness. After half an hour, the eggplant slices should be washed under cold water.

1. Both types of peppers must be washed, cleaned of "tails" and seeds, washed, cut into slices.

1. Garlic should be divided into cloves and peeled.

1. Now we need to prepare the tomatoes. You will need to remove the skin from the tomato. The easiest way to do this is to pour over the vegetables with boiling water and soak them in it for 5 minutes, then transfer them to cold water for 2 minutes.

1. Then the sliced ​​\u200b\u200bpeppers must be scrolled with tomatoes and garlic.

1. The resulting slurry should be poured into a saucepan. The container is placed on the stove. Sugar and salt are poured into the sauce. Vinegar and sunflower oil are also added. Everything is thoroughly mixed.

1. In the puree, when it begins to boil thoroughly, you need to shift the eggplant. The mass is stewed for about 30 minutes with low heat.

1. Now, in sterilized jars, you need to put "Teschin's tongue" from eggplant for the winter. It is sealed with metal lids. Banks must be turned upside down and wrapped in something warm.

"Teschin language" from eggplant layers for the winter

The original, bright, tasty preparation for the winter "Teshin's tongue" from eggplant requires patience and diligence from the housewives. However, such a spicy spicy vegetable salad is definitely worth it. Such an appetizer will certainly become a "hit" of the table, regardless of the time of year.

Ingredients

To make this version of canned homemade vegetables and spices, you need to prepare the following products:

• eggplant - 3 kg;
• garlic - 1 tbsp.;
• tomatoes - 1 kg;
• hot pepper - 6 pods;
• bell pepper - 1 kg;
• water - 0.5 st.;
• vinegar - 1 tbsp.;
• sugar - 2 tbsp. l.;
• salt - 1 tbsp. l. (+ for salted eggplant);
• vegetable oil - 1 tbsp. l. per jar + for frying.

On a note! From the specified amount of products, about 7 cans with a capacity of 500 ml are obtained.

Cooking process

The essence of preparing snacks is quite simple.

1. Eggplants must be sorted out, take only whole, without dents and rot. They must be thoroughly washed and cut into neat even circles. They should be generously salted and left in a large bowl for 1-1.5 hours.

1. While the eggplants are being salted, it is necessary to prepare the dressing for the appetizer, which is essentially very similar to adjika. To do this, you need to select good tomatoes. They need to be mashed.

Note! It is better to take tomatoes of fleshy and juicy varieties to get a lot of juice.

1. Sweet peppers are washed. They must be freed from membranes, stalks and seeds. Vegetables are cut in half.

1. The husk is removed from the garlic. He washes with water.

1. In a meat grinder or in a food processor, you need to chop the pepper and garlic with the tomato mass. Also, in the scroll, you need to put a hot pepper, which was previously peeled from the stalks and seeds. This is one of the most important parts of the recipe with a photo for cooking eggplant "Teschin tongue" for the winter.

1. The resulting mixture is poured into a large basin. It must be put on the stove. The preparation should boil. It is enough to boil the filling for 5 minutes.

1. Now we need to return to the main component - eggplant. They should be fried in a pan with vegetable oil. You can not bring them to full readiness.

1. Now you need to pour into each sterilized jar a large spoonful of hot dressing. On top you will need to lay out 3-4 slices of blue ones. Press the eggplants down a little with a spoon so that the sauce completely covers them.

1. Next, you need to pour another 1-2 large spoons of pepper filling. Thus, each jar is filled in layers.

On a note! The last layer is to put a dressing, on top of which 1 large spoon of sunflower oil is poured.

It remains only to twist the jars, turn them over and put them under a warm “coat” of scarves, old jackets, blankets or blankets. They must be left under it until thoroughly cooled. This will allow the blue ones to be well fed with the sauce, which will make the taste of the finished dish more saturated. Such eggplant tongues with tomatoes for the winter will certainly get the highest praise from tasters!

Mother-in-law's tongue from fried eggplant for the winter

Appetizer "Teschin tongue" from eggplant with garlic for the winter is made according to different recipes. But there are real culinary masterpieces. This option is one of those! The Mother-in-law's tongue recipe from eggplant for the winter, in which it is proposed to fry most of the vegetables, turns out to be especially fragrant and rich. If you open a jar with such a salad in winter, you will immediately remember all the colors and aromas of summer.

Ingredients

To prepare this dish for the future you will need:

• eggplant - 5 pcs.;
• garlic - 1 head;
• bell pepper - 5 pcs.;
• tomatoes - 5 pcs.;
• chili pepper powder - 1 tsp;
• ground black pepper - 2 tsp;
• vegetable oil - as needed;
• salt - to taste.

Cooking process

In the preparation of this recipe, eggplant "Teschin tongue" is quite simple.

1. The first thing to do is eggplant. They should be washed and cut into circles. Blue rings are fried in a pan, on the bottom of which a little vegetable oil is poured. The cut should be well cooked. You can determine the degree of readiness by the presence of an attractive golden hue on both sides of each circle.

On a note! If older eggplants are taken, then they should be peeled off or soaked for 20 minutes in salted water before frying. This will get rid of bitterness.

1. Next up is the peppers. They should be thoroughly washed, cut off the stalks from them, remove the seeds. Vegetables are cut into large pieces and also fried with vegetable oil in a pan. The slices should become soft and acquire a slight blush.

1. Tomatoes are next. They are washed and cut into circles, like blue ones. Tomatoes also need to be lightly fried on each side.

Eggplants not only benefit the human body, they are also nutritious. A fleshy vegetable is often served at the table, and it is quite simple to preserve it. Mother-in-law's tongue with eggplant, a step-by-step recipe with a photo for the winter of which the housewives are happy to pass on to each other, will not leave indifferent any member of the family.

A feature of preparing a winter eggplant snack is that it uses a spicy marinade. Its composition may vary depending on the recipe, but the pungency is always present. The workpiece is laid out only in a pre-sterilized container of a small volume. Due to this, the shelf life of preservation is increased, pathogenic bacteria are killed.

Selection and preparation of eggplant

For harvesting, only fresh, not sluggish vegetables are selected. "Blue" should be ripe, but at the same time have a thin and elastic skin that has a solid color. They are thoroughly washed, ponytails are cut with a sharp knife. Depending on the recommendations of the recipe, eggplants are cut into thin rings or cubes. As a rule, from 4 to 6 rings are obtained from one fruit.

After that, 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 “blue ones” are washed, allowed to dry and start cooking.

The best mother-in-law tongue recipes at home

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

Classic salad step by step

The appetizer is used not only for serving to the family table, but also for meeting guests. Looks very nice and tastes great. Canning according to this recipe requires the following components:

• large eggplants - 4 kilograms;
• Bulgarian sweet pepper - 12 pieces;
• large tomatoes of any variety - 12 pieces;
• hot peppers - 4 pods;
• garlic - 15-18 cloves;
• refined sunflower oil - 220 milliliters;
• granulated sugar - 210 grams;
• food vinegar - 30 milliliters.

Cooking technology:

Sterilize glass containers (it is best to make a blank in 1 liter jars). Eggplants are cut into thin plates (or circles, if desired), sprinkled with plenty of salt and left to infuse for half an hour. Meanwhile, garlic, peppers and tomatoes are chopped with a blender or meat grinder.

They throw in the required amount of granulated sugar, table salt, pour in vinegar and oil, mix thoroughly. Eggplants are washed under running water and pour in the prepared dressing. Stew everything over low heat for 1 hour, after which they are laid out in cooked dishes and canned.

An original and unusually tasty seaming is prepared from the following ingredients:

• ripe "blue" - 2500 grams;
• hot pepper - 1 piece;
• garlic - 110 grams;
• Bulgarian sweet pepper - 5 pieces;
• granulated sugar - 1 cup;
• food vinegar - 1/2 cup;
• refined sunflower oil - 1 cup + for frying;
• greens and seasonings - to taste.

Cooking method:

The “blue” ones are washed, cut into thin circles, salted abundantly and left to infuse for half an hour. After this time, they are washed with running water, squeezed a little and fried on both sides in a 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 greens are thrown there, oil and vinegar are poured in. Cook everything over low heat for 25 minutes. Arrange in a container prepared in advance, spill each layer of eggplant with boiling liquid. Put the jars in a wide bowl of water, sterilize and preserve.

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

• crushed garlic - 1 cup;
• tomatoes of any variety - 1000 grams;
• hot peppers - 6 pieces;
• water - 0.5 cups;
• food vinegar - 1 cup;
• granulated sugar - 2 tablespoons;
• table salt - 1 tablespoon (+ salt "blue" to release bitterness);
• refined sunflower oil - 1 tablespoon for each jar + for frying eggplant.

Cooking method:

"Blue ones" are thoroughly washed and cut into thin rings. They try to make the rings come out approximately the same. The slices are sprinkled with plenty of salt, mixed and left 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 the insides. Twist 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 boil for 5 minutes.

Eggplants are washed with running water, squeezed, lightly fried. At the bottom of the jar, pour one tablespoon of hot dressing, then put a few slices (3-4 pieces) of eggplant, lightly tamping them with a fork. Then 4 tablespoons of dressing are poured again - and a layer of "blue ones" is placed. The last layer is dressing, on top of which a tablespoon of refined vegetable oil is poured. Canned, cooled and sent to the basement.

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

• "blue" fresh - 3 kilograms;
• garlic cloves - 3 pieces;
• Bulgarian sweet pepper - 1000 grams;
• young carrot - 1000 grams;
• granulated sugar - 1 cup;
• table vinegar - 1 cup;
• table salt - 1.5 tablespoons;
• parsley - to taste.

Cooking method:

Wash the “blue ones” thoroughly and cut lengthwise into 8 pieces each. Wash the rest of the ingredients (together with tomatoes), peel and twist in a meat grinder, and finely chop the greens. All components, in addition to vinegar and herbs, put on the stove and cook for 15 minutes from the moment of boiling. Throw greens and pour in vinegar, then boil for another 5 minutes, arrange in prepared containers and preserve.

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

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

Cooking method:

Eggplants are thoroughly washed, cut into thin plates and poured with saline. Leave for 1 hour, then rinse with clean water and allow to dry. The garlic is passed through the garlic maker, the skin is removed from the tomatoes and cut into small cubes, after which they are poured into the pan. Peppers (sweet and bitter) are washed, cleaned from the insides and twisted through a meat grinder, then thrown to the tomatoes.

They put everything on fire and boil for 25 minutes, after which they throw salt and granulated sugar, stirring, simmer for another 5 minutes. Pieces of “blue ones” are thrown into the resulting mixture and boiled for the same amount of time. Then the garlic is thrown, boiled for another 5 minutes, removed from the stove and preserved.

With tomato paste

The appetizer is prepared from the following ingredients:

• fresh eggplant - 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 salt - 2 tablespoons;
• food vinegar - 0.5 cups.

Cooking method:

Wash the vegetables well and let dry. Peel the garlic, remove the insides from the peppers and chop them with a blender. Throw in granulated sugar, salt, pour in oil and put tomato paste. Cut the “blue ones” into thin plates, salt abundantly and let stand for 25 minutes, then rinse, transfer to a suitable pan and pour over the prepared sauce.

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

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

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

Cooking method:

Rinse the little blue ones well and cut into thin strips along, then salt liberally 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 the garlic into mayonnaise, throw cheese, salt and pepper in the same place. Lubricate the eggplants with the resulting sauce, put a piece of tomato on the edge and gently roll up the roll. Decorate with greenery.

Particularly sharp tongues

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

• ripe eggplant - 4000 grams;
• tomatoes of any variety - 1000 grams;
• Bulgarian sweet pepper - 1000 grams;
• garlic - 25-30 cloves;
• hot chilli pepper - 300 grams;
• food vinegar - 110 milliliters;
• refined sunflower oil - 125 milliliters;
• table rock salt - 50 grams;
• granulated sugar - 40 grams.

Cooking method:

Prepared "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, clean the sweet and bitter peppers from the middle and cut into 4 equal parts.

Twist the peeled garlic, peppers and tomatoes through a meat grinder and mix well. Throw salt and granulated sugar there, add vinegar. "Blue" fry in a pan until half cooked. At the bottom of a sterilized jar, put a couple of tablespoons of sauce, then a layer of blue ones, then sauce again, and so alternate. The final must be the sauce. Put the jars in a wide pot of water and sterilize well, then preserve.

Prescription without sterilization

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

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

Cooking method:

Eggplants are thoroughly washed and cut into long strips, then generously sprinkled with salt and set aside for 15 minutes. Garlic, tomatoes and peppers are washed, peeled and crushed by any convenient method. Sugar, table salt are also thrown there, oil and vinegar essence are poured in. The resulting dressing is poured over the “blue ones” and put on medium heat. Boil for half an hour, stirring occasionally from the bottom. Arrange in pre-prepared jars and preserve.

Further storage of conservation

Eggplant mother-in-law blanks are best kept in a cool, dark room, such as a basement. You can leave them in the apartment, but the access of light to conservation is limited. Well suited for this closet. It should be noted 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 qualities longer. It is necessary to use blanks with sunflower oil within 1 year.

Very tasty and spicy preparation for the winter. In general, the name "Teschin tongue" is not only blue, cut in the form of tongues, and canned in adjika, this name is assigned to any spicy dish. But the most famous under this name are ordinary spicy eggplants, as a cold snack, and canned zucchini "Teschin tongue". The eggplant option is not so common, so for someone, maybe it will be a discovery. It is not so easy to prepare a preparation for the winter "Teschin tongue" from eggplants, but the result exceeds all expectations.
By the way, eggplant is a very useful vegetable, it is not only closed in adjika, they are dried, but they also make excellent caviar.

Ingredients

• Eggplant - 3 kilograms;
• Juicy tomatoes - 2 kg;
• Garlic - 1 cup;
• Sweet pepper - 1 kg;
• Hot pepper - 5 pcs.;
• Vinegar - 100 ml;
• Vegetable oil (for frying and 1 tablespoon per jar)
• Sugar - 4 tablespoons;
• Salt (in adjika) - 1.5 tbsp. + salt eggplant.

Time to cook eggplant for the winter "Teschin language" - 4 hours.
The number of servings is 7-8 jars of 500 ml.

Cooking

We carefully examine the eggplants, sort them out, select whole, not crumpled fruits without rot. Wash well, cut into circles across - if the eggplant is large, or diagonally - if the eggplant is small or medium. Salt well, and leave in a saucepan for an hour and a half, so that the eggplant drains.


Next, for our “Mother-in-law’s tongue”, we begin to prepare a spicy dressing for eggplant, this dressing can be called adjika.
We sort out the tomatoes, remove the crumpled and spoiled fruits, wash the whole and strong, cut (if necessary) for grinding - in a combine or through a meat grinder. Tomatoes need to be juicy and fleshy to give a lot of juice.


We take out the stalk, seeds and membranes from sweet pepper, wash well, cut into halves.


We clean the garlic from the husk, wash it under running water.


All the vegetables needed for adjika (tomatoes, garlic, bell peppers) are transferred to the combine bowl, or chopped with a meat grinder. In the process of grinding, carefully add hot pepper (we first clean it from seeds and stalks), it is better to avoid direct contact with hands, face, and if they occur, then rinse thoroughly with soap and water.

Pour the ready-made adjika for the "Mother-in-law's tongue" into a saucepan, add salt, sugar and bring to a boil over a fire. 5 minutes of boiling will be enough. Our adjika is ready. At the end of cooking, add vinegar.


Fry eggplant in a pan in vegetable oil. It is not necessary to fry until fully cooked. Instead of frying in a pan, eggplants can be baked in the oven, but they also need to be slightly oiled.


We sterilize the jars in a steam bath (you can also do this in the oven or in the microwave), stand one jar for 5-7 minutes. Dip the lids in boiling water.


Pour a tablespoon of hot adjika into the bottom of the jar. Place 3-4 eggplant slices on top. We press a little with a spoon so that the eggplants drown a little in adjika.


Top with 1-2 tablespoons of the spicy dressing. Repeat all the above steps until all the ingredients are gone.


The last layer should be adjika, pour 1 tablespoon of sunflower oil on top. We roll up the jars, turn over and wrap until completely cool. When warm, eggplants are better saturated with adjika, and the longer they “warm up”, the stronger and richer their taste.
It turns out we have a delicious, fragrant, and spicy eggplant preparation for the winter!

Just delicious, what delicious salads are obtained with eggplant tongue recipes from the site site. Is it possible to resist dishes with tomatoes, bell peppers, garlic and herbs. Variations with and without preservation, for long-term storage or immediate serving.

Strictly speaking, eggplant is a berry, and not a vegetable at all, as many used to think. It originally grew as a wild plant in southern and southeastern countries. And already in the fifth century AD, it began to be actively cultivated by man. Eggplant came to Europe only in the fifteenth century. And received public recognition and began to be actively grown only by the end of the nineteenth. They can have a cylindrical elongated shape or pear-shaped.

The five most commonly used ingredients in eggplant tongue recipes are:

Recipe without preservation:
1. Cut the eggplant lengthwise into thin slices.
2. Salt, let stand so that the bitterness goes away.
3. Rinse and dry.
4. Pour oil into the pan.
5. Fry the plates until cooked on both sides.
6. Squeeze garlic and mix with mayonnaise. You can add ground black pepper.
7. Lubricate the fried "tongues" with mayonnaise mixture.
8. Cut the tomatoes into flat slices.
9. Put on one part of the eggplant, cover the second.
10. Fix the resulting structure with a skewer.

Five of the fastest recipes:

Helpful Hints:
. The spiciness of the appetizer is easy to regulate by the amount of hot pepper and garlic.
. Finely chopped greens or small sprigs of whole dill can be added to the mayonnaise mixture.
. Together with a tomato, you can put a cucumber or bell pepper on the tongue.
. Instead of skewers, the food can be fastened with toothpicks.