Mother-in-law's eggplant tongue for the winter: step-by-step cooking recipes with photos and videos

Hello everyone friends. A salad with a funny name, fried eggplant, mother-in-law's tongue, is prepared from various vegetables. The appetizer can be served immediately or made into delicious homemade canned food. We suggest making a delicious preparation – “Mother-in-law’s tongue” from eggplants for the winter. There are several recipe options for preparing this dish, so every housewife can choose the one that suits her.

Classic appetizer “Mother-in-law’s tongue” with eggplant and tomatoes

I suggest you try the most delicious recipe for the classic snack “Mother-in-Law’s Tongue.” The pungent taste and rich vegetable aroma are an ideal combination for the winter table.

To prepare 6 - 7 liters of stock it takes me:

Eggplants – 4 kg;
Tomatoes – 1 kg;
Bell pepper – 1 kg;
Hot chilli pepper – 150 g;
Garlic – 5 heads;
Vegetable oil 125 ml;
9% vinegar – 100 ml;
Sugar – 100 g;
Salt – 40 g.

Preparation:

How to cook: I cut off the stalks of washed eggplants, cut them into equal slices, place them in a saline solution for 60 minutes, then rinse them with running water and place them on a sieve to remove excess liquid.
I clean the washed hot and sweet peppers from the core with seeds and pass them through a meat grinder.
I cut out the stem of washed tomatoes, make a cross-shaped cut on the opposite side, dip the fruit in boiling water and blanch for about 5 minutes. Next, I transfer it to cold water to cool quickly, take it out, peel it and put it through a meat grinder.
Add the crushed pepper mixture to the resulting mass and mix well. I add peeled chopped garlic, vinegar, oil, salt and sugar to it, mix and send to a low heat until it boils.
I add eggplants to the boiling sauce and simmer for about half an hour, stirring occasionally.
I distribute the hot salad into sterilized jars, roll up the steamed lids and let cool at room temperature.
My classic eggplant roll is stored wonderfully at room temperature (up to 24°).

"Mother-in-law's tongue" with onions and herbs

A wonderful recipe from my golden collection will help you cook eggplants quickly and tasty. The result is a complete dish with a pleasant sauce that can be used to season the side dish.

To get 1 liter of preparation with tomatoes I take:

Small blue ones – 700 g;
Onion – 550 g;
Tomatoes – 500 g;
Dill and parsley – 30 g;
Black peppercorns – 3 pcs.;
Allspice peas – 3 pcs.;
Vegetable oil – 140 ml;
Sugar – 20 g;
Salt – 20 g.

Step by step recipe:

I clean the young washed fruits from the stems and peel, cut them in half lengthwise and fry them on both sides.
I cut the peeled onion into half rings and fry in the remaining oil until transparent.
I mix the washed and dried greens with onions and 8 g of salt.
I blanch the washed tomatoes in hot water for 3 minutes, peel them, and grind them using a blender or meat grinder.
I mix the pepper crushed in a mortar with tomato juice, add salt and sugar and boil for half an hour.
I pour a small amount of the resulting sauce into the bottom of sterilized jars, lay out eggplants with onions and herbs in layers to the top of the jar, and fill with sauce.

“Note to the housewife”: to fill all the voids in the jar with sauce, use the handle of a tablespoon to move the vegetables, pouring in the dressing.

I cover the filled jars with steamed lids, place them in a pan with warm water and sterilize them for about an hour.
I carefully take it out and seal it tightly. I turn it upside down and wrap it up. I store the cooled preparations in the pantry.

It's easy to cook and very tasty to eat.

Baked eggplant appetizer “Mother-in-law’s tongue” for the winter

A wonderful recipe for everyone’s favorite “Mother-in-law’s tongue” made from baked eggplants. It's very quick and easy to prepare, and incredibly delicious to eat.

To get about 4 liters of twist I usually take:

Tomatoes – 2 kg;
Bell pepper – 0.5 kg;
Hot chilli pepper – 3-4 pcs.;
Blue – 2 kg;
Garlic – 2 heads;
9% vinegar – 125 ml;
Vegetable oil – 150 ml;
Sugar – 200 g;
Salt – 2 tablespoons.

Preparation:

How to cook: remove the edges of washed eggplants, cut the fruit in half, then lengthwise into four parts. I pour oil onto a baking sheet, place the resulting pieces and pour a small amount of oil on top, put them in an oven preheated to 220° for half an hour.
After finishing baking, I turn the pieces over and leave them in the turned off oven so that they do not cool down.
To prepare the dressing for the little ones, I grind washed and peeled garlic cloves with tomatoes and peppers using a blender or meat grinder. I pour the resulting mixture into a saucepan, add salt, add sugar and cook for 20 minutes after boiling.
Carefully place the eggplants into the boiling dressing, add vinegar and cook over low heat for 3 minutes.
I place hot winter salad in pre-sterilized jars, evenly distributing pieces of vegetables and dressing. I roll it up with sterile lids, turn it over, wrap it up and keep it there until it cools completely. Then I store it in the pantry.
“Note to the housewife”: recipes for preparing eggplants for the winter without sterilization, namely “Mother-in-law’s tongue,” have several secrets that I want to share.
To remove the bitterness from the blue ones, you need to cut them and, together with the peel, soak them for at least half an hour in a saline solution prepared from 1 liter of water and a tablespoon of salt, then rinse and dry.
You should take meaty tomatoes, because they make more tomato puree.
To obtain a more spicy preservation, hot peppers can be used together with seeds, since they contain all the heat.

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.

Blue "Mother-in-Law's Tongue" in spicy adjika

“Mother-in-law’s tongue” cooked in spicy adjika is very tasty. The pleasant vegetable aroma combined with a spicy taste goes perfectly with meat dishes and side dishes.

For 4 liters of seaming I needed:

Eggplants – 4 kg;
Tomatoes – 1 kg;
Bell pepper – 1 kg;
Hot chilli pepper – 6 pcs.;
Peeled garlic – 1 cup;
9% vinegar – 1 glass;
Vegetable oil - for frying;
Sugar – 2 tablespoons;
Salt – 1 tablespoon.

Preparation:

How to make: I cut washed and peeled eggplants into circles, salt them and leave them in a bowl to remove bitterness. Then I wash, dry and fry until half cooked on both sides.
For adjika, I chop washed and peeled tomatoes, peppers, garlic with a blender or using a meat grinder, place in a saucepan, add salt, add sugar and vinegar, bring to a boil and boil for 5 minutes.
I put adjika in layers in sterilized jars, then eggplants, lightly pressing with a spoon. Thus, I fill the jar to the top. The last layer should be adjika, which I fill with one spoon of oil.
I roll up the boiled lid on the jar, turn it over, and put it under the blanket. I store the cooled preserves in the basement.
Eggplant appetizer with adjika is the most favorite delicacy in my family.

Traditional recipe for “Mother-in-law’s tongue” eggplant salad for the winter

Peculiarities. The recipe for “Mother-in-law’s tongue” from fried eggplants also allows the use of baked blue ones.

Required:

eggplants – 4 kg;
bell 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

Cut the blue ones, remove the bitterness, sprinkle with salt.
Fry the slices.
Grind tomatoes, sweet and hot peppers (without seeds) into a homogeneous mass using a meat grinder.
Combine the vegetable mixture with sugar and salt, pour in vinegar. Boil, keep on low heat for five minutes.
Place a tablespoon of paste into a sterilized jar, then a layer of eggplant, pressing the vegetables down a little with a spoon. Continue laying out the workpiece in layers until the container is full - the last layer must be the sauce.
Pour a spoonful of vegetable oil on top and sterilize the workpiece in a steam bath.
Roll up the jar.

After frying the blue ones, you need to wait until the excess oil drains from them, spreading the slices in a colander or on paper towels. It is better to take overripe and juicy, sweet varieties of tomatoes for harvesting.

Eggplant tongues with carrots and spicy sauce

Required components:

Blue ones, carrots and onions - 1 pc.

Garlic – 1 clove.

Salt - to taste.

Vegetable oil for frying.

Preparation:

Wash the eggplants, cut them into lengthwise slices, and place them in a saline solution (1 tablespoon of salt per liter of water). After twenty minutes, when the vegetables have given up all their juice and bitterness, they need to be squeezed out and fried in vegetable oil on both sides.
Transfer the fried slices to a napkin so that it absorbs any remaining fat.
Peel the onion, chop finely, sauté in oil. Peel the carrots, grate them on a coarse grater and fry with the onions. Frying time 5 minutes. During this time, the carrots will become soft.
While the vegetables are roasting, you can prepare the garlic: peel it and pass it through a press. Mix grated garlic with mayonnaise and add this mixture to the pan with onions and carrots, mix well and remove from heat.
Coat each layer of blue ones with the cooled sauce and fold in half. Eggplant tongues with onions and carrots in spicy sauce are ready.
This savory appetizer is truly delicious and can be served with any side dish or meat dish.

Eggplant tongues with cheese and garlic

To prepare this delicious dish you will need:

Little blue ones – 350 g.
Refined vegetable oil for frying blueberries – 50 ml.
Egg – 1 pc.
Hard cheese, preferably Dutch, – 60 g.
Mayonnaise – 40 ml.
Garlic – 3 cloves.
Salt.

Preparation:

First you need to prepare the fruits: rinse, trim the tails, cut into longitudinal slices. For those who do not like bitterness in blues, they need to be well salted and left for half an hour. Then rinse under running water and squeeze lightly.
Heat a frying pan, add oil and fry the sliced vegetables on both sides until golden brown. Eggplants can be fried without adding oil, then they will be more healthy.
After all, as you know, during the frying process this vegetable absorbs a lot of oil. Before frying, the blue ones are coated with oil on both sides using a brush.
To soften fried vegetables, they need to be placed in a plastic bag for a quarter of an hour.
Boil the egg, cool and grate with the cheese on a fine grater, mix both components thoroughly. Peel the garlic, pass through a garlic press and add to the egg-cheese mixture. Pour mayonnaise over this mixture and stir.
Coat each blue plate with the prepared coating and fold in half. Eggplant appetizer with cheese and garlic is ready. This festive dish will become a favorite delicacy on any table.

Recipe for especially hot “Mother-in-law’s tongue” made from eggplant

What you need (for 3 l):

eggplants – 2 kg;
tomatoes – 0.5 kg;
sweet pepper – 0.5 kg;
garlic – 3 heads;
hot pepper – 150 g;
table vinegar – 120 ml;
vegetable oil – 60 ml;
salt - teaspoon;
sugar - a tablespoon.

How to cook:

Prepare the vegetables as directed in the previous recipe.
Fry the eggplants on both sides.
Grind the remaining vegetables by turning them through a meat grinder.
Sterilize the jars.
Mix the vegetable puree with the remaining oil, salt, sugar and vinegar.
Pour a few spoons of tomato sauce into each jar, lay out a few slices of eggplant, pour in the sauce again and lay out the “tongues” until they and the sauce are finished. You need to pour the sauce into the top layer. The jars must be filled to the very brim.
Lay a cloth on the bottom of a large saucepan, place jars of snacks in it, and cover them with boiled lids. Pour water up to the hangers of the jars. Place on low heat.
Sterilize the jars for 20-30 minutes depending on their capacity (0.5 l or 1 l).
Using special tongs, remove the jars from the pan, roll them up and turn them over. Cover with a winter blanket.

After a day, the snack can be stored in the pantry or other place where you usually store supplies for the winter.

Eggplant tongues in Georgian

This original, beautiful-looking and piquant-tasting dish is a real delicacy that will appeal to many.

To prepare it you will need:

Medium blue ones – 3 pcs.
1 onion.
Walnut kernels – 100 g.
A couple of sprigs of cilantro and parsley.
Sunflower oil for frying vegetables.
Garlic – 2 teeth.
Khmeli-suneli seasoning.
Salt, ground black pepper.
Table bite – 5 drops.

Preparation:

For this recipe, it is advisable to use young fruits with thin skin and small seeds, then the dish will turn out tender.
Wash the blue ones thoroughly, remove unnecessary elements, cut into longitudinal layers, salt well and set aside for half an hour. Then rinse and squeeze lightly.
Fry the slices on both sides in vegetable oil. Transfer to a towel to drain off any remaining fat.
The next stage is the most interesting - preparing the nut sauce.
Peel the onion, cut into small cubes and sauté in a frying pan with a little oil. Pass the peeled garlic through a press, chop the washed greens and nuts.
Combine all ingredients in one container. Add all the spices, salt and vinegar to this mixture. The resulting mass is too thick, so it should be diluted with a small amount of boiled warm water.
Transfer this mixture to a deep container and beat with a blender for several minutes. The result should be a thick, homogeneous sauce.
Spread a thin layer of nut sauce over each piece and fold in half. Georgian eggplant appetizer is ready. It can be eaten separately or served with poultry, pork or beef.

The perfect snack recipe with a lid

And you know, the calculation turned out to be correct - the preparation won over all my guests at the festive table. And thanks to the special method of cutting the tongues, the finished eggplants remained intact and did not fall apart when I placed them on a plate.

In addition, “mother-in-law’s tongue” eggplants are prepared for the winter without sterilization, which greatly simplifies the entire process of preserving eggplants as a whole. The recipe below makes spicy eggplants, but if you don’t like spicy dishes, you can safely reduce the amount of hot pepper to one pod.

Have I intrigued you? Then welcome to my kitchen, where I will show you in detail how to prepare this delicious preserve, and then you will share your impressions. Agreed?

Required ingredients:

2 kg eggplant;
2 kg tomato;
500 grams of bell pepper;
3-4 hot peppers;
1 cup of sugar;
? glasses 9% vinegar;
150 ml. vegetable oil;
2 tbsp. salt;
2 heads of garlic.

*Glass 250 ml

Yield: about 4 l. ready-made preservation

Preparation:

To prepare “mother-in-law’s tongue” from eggplants, the first thing we will do is prepare the eggplants themselves: wash them, cut off unnecessary parts, and then cut them into strips like the ones in my photo. Each piece must have skin.
Next, pour vegetable oil onto a baking sheet and place the eggplant tongues on the baking sheet for further baking in the oven. Please note: the side without the skin touches the baking sheet so that our eggplants have a golden brown crust.
Exactly 1 kg fits on a standard 50*50 cm baking sheet. eggplant. Drizzle the eggplants on top with a small amount of vegetable oil, and place the baking sheet in a preheated oven at 220 degrees for 30 minutes.
Keep an eye on the eggplants; you may need to turn them over to ensure they cook evenly.
It is best to leave the finished eggplants in the oven - we will need them hot.

Winter salad "Mother-in-law's tongue" from eggplant with tomato sauce

A simplified method of preparation, with tomato paste. You don't have to cook the sauce separately; simply dilute the pasta with water.

Ingredients:

Little blue ones - 1.5 kg.
Tomato paste – 350 gr.
Bell pepper – 500 gr.
Garlic - head.
Hot chili - pod.
Salt – 30 gr.
Sugar – ½ cup.
Table vinegar - ¼ cup.
Oil – 125 ml.

Cooking method:

Remove seeds from both peppers and puree them in a blender along with the head of garlic.
Add spices. Dilute the tomato with water and pour into the pan. Add oil.
Add chopped eggplants to the pan (cutting into circles or cubes is acceptable). Cook after boiling for approximately 30 minutes.
Pour in the vinegar and simmer over low heat for another 3-5 minutes.
Place the “tongue” in jars sterilized the day before and roll it up. After cooling slowly under the blanket, take it to the cellar.

Recipe with tomatoes and fried eggplants

The second version of the appetizer is prepared with tomatoes and pre-fried eggplants.

1 kg of eggplants;
1 kg of bell pepper (preferably red);
1 kg of ripe tomatoes;
1 pod of hot pepper;
5 cloves of garlic;
250 ml vegetable oil;
150 ml table vinegar;
1 cup of sugar;
2 tablespoons sugar.

Preparation:

Cut the washed eggplants into elongated slices about 0.5 cm thick. Fill them with salted water and leave for 20-30 minutes. Then drain the water, wash the eggplants and dry them well.
Heat 2-3 tablespoons of vegetable oil in a frying pan and fry the eggplants in batches. During frying you have to add oil. Place the eggplants on a plate.
We remove the skins from the tomatoes; to do this work, you must first scald them with boiling water and then pour them over with cold water. After such exposure, the skin comes off easily. Peeled tomatoes and bell peppers (without seeds) are passed through a meat grinder, or you can use a blender.
Pour the remaining oil from frying the eggplants into the resulting mass, add sugar and salt. Let's boil. Remove the foam from the boiling mass, reduce the heat greatly and continue cooking for half an hour. Then dip the fried eggplants into the tomato sauce.
Continue simmering for another 15 minutes. Then add chopped garlic, finely chopped hot pepper, and pour in vinegar. Let it simmer for another 5 minutes. We pack the hot vegetable mass into sterile jars and immediately seal it tightly. Cool the jars “under the fur coat”.

Spicy salad “Mother-in-law’s tongue” with tomatoes

Men love it “hot”, so there is a special recipe for a spicy snack for them.

We take:

Eggplants – 4 kg.
Tomatoes – 10 pcs.
Bell pepper – 10 pcs.
Garlic heads – 5 pcs.
Hot pepper – 3-5 pcs.
Salt – 2 large spoons for the marinade + 3 spoons for the blue ones.
Granulated sugar - glass.
Oil - a glass.
Vinegar 9% - 150 ml.

How to prepare:

Rinse the vegetables. Cut off the edges of the eggplants and cut the rest into circles. If the variety is bitter, add salt and leave for a quarter of an hour. Then drain the brine, rinse the workpieces, removing the bitterness. Transfer to a saucepan for cooking salad.
Remove the seeds from sweet and hot peppers. Peel the garlic.
Scald the tomatoes and quickly plunge into ice water. Peel off the skin.
Place the garlic, both types of peppers, and tomatoes in a separate bowl and puree using a blender. place in a saucepan with blueberries.
Add sugar and 2 tablespoons of salt. Pour in vinegar and oil. Mix the contents thoroughly.
Bring to a boil over moderate heat. Reduce power and simmer for half an hour.
Distribute into sterile jars in advance and seal. Place it on your butt and wrap it warmly. A day later, when the mother-in-law’s tongue has cooled down, take it to the basement.

“Mother-in-law’s tongue” with finger-licking baked eggplants

You can prepare an appetizer with vegetables that have previously been baked in the oven. It turns out so delicious that you will lick your fingers.

2 kg of eggplants;
500 rub. red bell pepper;
1 kg of tomatoes;
3-5 cloves of garlic;
1 pod of hot pepper;
75 ml table vinegar;
0.5 cups vegetable oil;
0.5 cups sugar;
1 tablespoon salt;
25 ml table vinegar (9%).

Preparation:

We wash the peppers, but do not peel them. Prick the tomatoes several times with a toothpick, cut the eggplants into thick slices (1-1.5 cm thick).
Place the vegetables in a single layer on a baking sheet lined with foil (if you don't mix everything in at once, you'll need to cook in batches).
Lightly salt the eggplants and sprinkle all the vegetables with vegetable oil. Place the pan in the oven and bake at 200 degrees until the vegetables are soft. As a rule, this takes 20 minutes.
We take out the baking sheet. Place the peppers and tomatoes in a bowl, cover with a lid, and leave to cool. Remove the skin from the cooled baked vegetables and grind through a meat grinder.
Add garlic passed through a press to the tomato-pepper mass, pour in the remaining oil, add sugar, salt and vinegar.
Place baked eggplants in clean, dry half-liter jars, layering them with tomato and pepper filling. Place the jars in a pan for sterilization, covering with a lid.
Pour in warm water and bring it to a boil. Boil for 15 minutes. Then remove the jars one by one, immediately close them and place them on the lids. When all the cans are rolled up, wrap them in a blanket so that the canned food cools slowly.

“Mother-in-law’s tongue” with baked eggplants

Experts believe that the most delicious mother-in-law salads for the winter are made with fried, or even better, baked eggplants. In this case, the vegetable must be cut not into circles, but certainly into slices, that is, into tongues.

Compound:

Little blue ones – 1 kg.
Tomatoes – 1 kg.
Sweet pepper – 250 gr.
Hot pepper – 2 pods.
Garlic - head.
Salt – 30 gr.
Granulated sugar - ½ cup.
Table vinegar - ¼ cup.
Oil – 75 ml.

How to cook:

Cut the blue tongues and place on a baking sheet. Place on the middle rack of the oven to bake for 30 minutes. The temperature in the oven is 220 o C.
At the same time, use a blender to puree the tomatoes, both types of peppers (removing the seeds), and the garlic head.
Add salt and sugar to the vegetable puree, pour in the oil. Bring the mixture to a boil. Reduce heat and simmer for 20 minutes.
Add baked tongues to the puree. Pour in the vinegar and gently stir the contents.
Boil over high heat for literally 2-3 minutes. Distribute into glass containers and seal.