The mother-in-law's tongue salad is considered one of the most popular preparations for the winter, made from eggplant. The combination of bell pepper, tomato and garlic gives the recipe an exquisite taste.
It is necessary
- –Fresh eggplants (3, 5 kg);
- –Fresh tomatoes (9-10 pcs.);
- –Bulgarian pepper (9 pcs.);
- - garlic (4 heads);
- –Shot peppers (4 pcs.);
- - vegetable oil (220 ml);
- –Salt (2, 5 tbsp. L.);
- –Sugar (200 g);
- –Acetic 9% (140 g).
Instructions
Step 1
All vegetables must be prepared first. To do this, take the eggplants, rinse well and cut the stem with a sharp knife. Next, cut the eggplants into circles, at least 7 mm thick.
Step 2
Place all chopped eggplants in a clean, deep container and season with salt. Stir well and set for 20 minutes. During this time, juice will stand out from the vegetables and bitterness will go away.
Step 3
Wash the bell peppers, remove the seeds from the inside and cut into large pieces. Peel the garlic from the top husk and divide into wedges. Remove the skin from the tomato. To do this, put the vegetables in a bowl, pour boiling water over and leave for a while. Then peel off the skin with a sharp knife. Free hot peppers from seeds and chop.
Step 4
Twist all cooked vegetables in a meat grinder until mushy. Be sure to stir the vegetable mixture thoroughly at the end, adding salt, vinegar and sugar.
Step 5
Remove the eggplant from a bowl of salt, rinse. Pour the vegetable mixture over the eggplant and simmer for 30-40 minutes. Put the sterilized jars on the table, fill with salad and roll up with clean lids. Place the mother-in-law's tongue salad under a thick cover and wait until it cools completely. Store the workpiece in a cool place throughout the winter.
