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➠ Eggplant salad for the winter "Mother-in-law's language"

Eggplant salad for the winter "Mother-in-law's language"

892

Kitchen Russian

Calorie content 96.2 kcal

Portions 2 p.

Cooking time 1 d.

Proteins * 1.1 gr.

Fats * 2.6 gr.

Carbohydrates* 23.3 gr.

Eggplant salad for the winter Mother-in-law's tongue

Content

Such an interesting name hides a spicy eggplant appetizer with Bulgarian and hot peppers. Eggplants are cut into slices, fried until light golden, and then rolled in a spicy filling of tomatoes, peppers and garlic.

Ingredients

Eggplant 2 Kg Fresh tomatoes 5 pieces. Bell pepper 5 pieces. Garlic 2 pcs. Chilli 3 pcs. Granulated sugar 100 g Salt 1 tbsp Table vinegar 9% 70 ml. Vegetable oil 200 ml.

Cooking process

Sort the vegetables and wash.

Pour a small amount of vegetable oil into the pan. Cut the eggplants into slices without removing the peel. Fry the vegetable over medium heat in oil until lightly browned.

Cut seed boxes from bell peppers, remove partitions. Cut sweet and hot peppers into cubes and scroll through a meat grinder or chop in a blender. Chop the tomatoes and peeled garlic until puree and add to the peppers. Pour in granulated sugar and salt, pour in vinegar.

Rinse glass jars, previously washed with soda, sterilize. Boil the lids. Put a layer of eggplant on the bottom, then pour a layer from the fill. So fill the jars to the top.

Sterilize the eggplant salad for about 20 minutes, if the jars have a volume of 1 liter, then half an hour.

Roll up the cans with lids, turn them upside down so that the lids finally fall into place and are additionally sterilized. Wrap the salad in a warm towel and let cool gradually. Eat spicy "Mother-in-law's tongue" with meat dishes and hot side dishes.

Bon Appetit!