Mother-in-law's tongue made from zucchini (eggplant), which is nothing more than a salad harvested for the winter, was nicknamed so, probably because of its sharpness. Definitely for savory lovers. When preparing winter preparations, both zucchini and eggplants are used, it turns out equally tasty.
Mother-in-law's tongue from zucchini
Ingredients:
- zucchini - 5 pcs. medium size (about 1, 2-1, 5 kg each);
- fresh tomatoes - 5-6 pcs.;
- sweet bell pepper - 5 pcs. different color;
- fresh apples - 5 pcs.;
- hot pepper - 2 pcs.;
- onions - 5-6 pcs.;
- garlic - 3 heads;
- tomato paste - 0.5 kg;
- vegetable oil - 0.5 l;
- vinegar 9% - 10-12 tablespoons;
- granulated sugar - 6 tablespoons;
- salt - 1, 5 tablespoons
You can use refined olive oil or sunflower oil, or you can use unrefined scented mustard oil, flaxseed oil, or rapeseed oil. It all depends on your taste preferences.
Wash the zucchini, peel the skin (if it is soft, you can not peel it), remove the seeds and cut into rings or half rings. Cut the bell pepper lengthwise, remove the partitions with seeds and cut into thin slices. Wash the apples, divide into 4 parts, remove the core and cut into thin slices. Peel the onion and chop finely with a knife. Place all prepared ingredients in a saucepan and stir.
Wash the tomatoes, dip in boiling water for half a minute, remove the skin and chop, preferably in a blender. Attach finely chopped hot peppers and garlic, passed through a garlic, to them. Pour the vegetable mixture into a saucepan with the resulting liquid mass. Cover with a lid and leave to soak for an hour and a half. Then put the pot over high heat. As soon as it boils, reduce heat to low and simmer for 30-40 minutes. Meanwhile, combine the tomato paste, vegetable oil, vinegar, granulated sugar and salt, pour into a saucepan and simmer after boiling for another 5 minutes.
Spread the hot salad in pre-prepared jars (sterilized or thoroughly washed and treated from the inside with boiling water), roll up with metal lids and wrap it in a blanket or old fur coats. After a day, take it out and put it in a permanent storage place.
Salad "Mother-in-law's language" is well stored at room temperature, which is a big plus for city dwellers who do not have an underground or a hole.
Mother-in-law eggplant tongue
Ingredients:
- eggplant - 3 kg;
- fresh tomatoes - 2.5 kg;
- sweet bell pepper - 6 pcs.;
- hot pepper - 2 pcs.;
- garlic - 3 heads;
- vegetable oil - 200 ml;
- granulated sugar - 150 g (6 tablespoons);
- salt - 60 g (2 tablespoons);
- vinegar 9% - 5-6 tablespoons;
- fresh herbs to taste.
Peel the eggplants, cut into slices, put in a bowl, add a little salt and leave for 15-20 minutes. In the meantime, prepare the rest of the vegetables.
Wash the tomatoes, dip them in boiling water for a few seconds and remove the skin from them. Wash the bell pepper, remove the stalk and seeds. Divide the garlic into cloves and peel them. Grind all vegetables with a blender. In the absence of this household appliance, pass the vegetables through a meat grinder.
Return to the eggplant. By this time they have to give their bitter juice. Remove them on a clean napkin, dry with another napkin on top. Heat vegetable oil in a skillet and fry the eggplant in it. The recipe allows replacing the process of roasting eggplants by baking them in the oven until golden brown at a temperature of 180-200 ° C.
Pour vegetable oil into the vegetable mixture, chopped in a blender or passed through a meat grinder, add salt, sugar, vinegar, chopped hot peppers and fresh herbs. Bring to a boil and add the sautéed eggplants. Stir and simmer over low heat for 20-30 minutes. Then put the salad in prepared clean jars, roll up the lids, wrap and let cool naturally. You can store it at room temperature.
