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➠ Assorted vegetable salad for the winter
➠ Mother-in-law's eggplant tongue salad with tomatoes for the winter

Mother-in-law's eggplant tongue salad with tomatoes for the winter

2993

Kitchen Russian

Calorie content 46.2 kcal

Portions 3 l.

Cooking time 100 minutes

Proteins * 1.1 gr.

Fats * 2.6 gr.

Carbohydrates* 93.3 g

Mother-in-law's eggplant tongue salad with tomatoes for the winter

Content

The mother-in-law's tongue appetizer is gaining great popularity among lovers of spicy appetizers. Its remarkable taste and especially its ointment have influenced the name. Making an eggplant snack is a classic, although you can also make it with courgettes. For added spice, you can add hot pepper pod to the salad. Use gloves to cook the snack.

Ingredients

Eggplant 2 Kg Bell pepper 5 pieces. Fresh tomatoes 5 pieces. Garlic 2 pcs. Salt 1 tbsp Granulated sugar 0.5 tbsp. Vegetable oil 0.5 tbsp. Table vinegar 9% 70 ml. Chilli 1 PC.

Cooking process

Wash the eggplants with running water and cut into slices 1 cm thick. Transfer them to a separate bowl, sprinkle with salt, stir and press down with a slight pressure. Leave the eggplants for 20-30 minutes to dissipate their bitterness.

During this time, wash the tomatoes and peppers. Remove stalks and seeds from peppers. Then cut the vegetables into pieces and twist in a meat grinder with a medium wire rack, although you can also in a blender.

Rinse the eggplant circles with water and transfer to a saucepan for making jam. Pour over them with twisted tomatoes and peppers and add the calculated amount of salt, sugar and vegetable oil to the salad. Place the saucepan over medium heat and bring the mixture to a boil.

Simmer the salad over low heat for 20-30 minutes from the beginning of the boil. Do not cover the pot with a lid, it is important that some of the juice evaporates. By the end of the stewing, pour vinegar into the salad and stir, then turn off the heat. Pack the hot salad in sterile jars, laying out the eggplants first, and then fill them with marinade. Roll up the jars with boiled lids, turn upside down and cover with any "fur coat". Transfer the cooled salad to a storage location.

Happy blanks!