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Among the decorations of the festive table, vegetable dishes stand out for their excellent taste, nutritional value and original design. A popular mother-in-law snack, the eggplant tongue can take center stage at any celebration. There are several recipes for it, but the most popular is the traditional way of cooking.
Mother-in-law's appetizer eggplant tongue is a fried vegetable plate with various fillings inside. An interesting option is a recipe for mother-in-law's eggplant tongue salad for the winter. The following is a way to quickly prepare and prepare salad step by step.
How to make mother-in-law salad eggplant tongue
It is very easy to prepare a classic mother-in-law tongue from eggplant, and the taste of the dish is always excellent. Cooking does not take much time, and the ingredients are much less than for the usual caviar:
- 2 eggplants;
- 2 medium tomatoes;
- 100 g ready-made mayonnaise;
- greens (preferably spicy);
- seasonings and salt to taste.
The technology of preparing a mother-in-law salad from eggplant according to a classic recipe is within the power of even novice cooks. A step-by-step description of the process with a photo will help with this:
- Wash the eggplants thoroughly and cut into thin slices.
- Place in a glass or plastic container in layers and sprinkle with salt. Leave it on for 15-20 minutes to let the juice stand out.
- Pour oil into the pan, warm up. Dip the plates in flour, fry on both sides.
- It is not recommended to deeply fry the eggplants so that they do not burn.
- Place the toasted vegetable strips on a plate to cool.
- Next, you should do the tomatoes. They must be evenly cut into circles.
- It is advisable that the tomatoes in the mother-in-law's tongue appetizer do not look too rough. Therefore, it is preferable to cut them as thin as possible.
- Put the eggplant tongues that have cooled down in the meantime on a dish, grease them with mayonnaise on one side. To add spice, you can pre-mix mayonnaise with grated cheese and chopped garlic.
- Place tomatoes on each strip of vegetable.
- Season the appetizer with salt and pepper, you can sprinkle with chopped garlic and spicy herbs. Fold each plate in half.
- As a decoration, you can sprinkle the appetizer with chopped herbs or make a pattern of mayonnaise. The option with a whole sprig of parsley or cilantro looks great.
- The appetizer can be served on the table.
The classic recipe is the most popular. But the version of the salad for the winter is not so well known. Meanwhile, there are several ways to make a mother-in-law tongue out of eggplant for the winter. The canned dish will serve as an excellent side dish for meat and fish dishes, and it can also be served on a festive table as a cold snack.
How to cook mother-in-law eggplant tongue for the winter
The recipe for the winter version is slightly different from the traditional one. There are several ways of seaming for long-term storage. The most popular are the following 2 options.
No roasting
Ingredients:
- eggplant 4 kg;
- large tomatoes 10 pcs.;
- bell peppers 10 pcs.;
- vegetable oil 1 cup;
- table salt 50 g;
- sugar 200 g;
- 4 garlic heads;
- bitter pepper 3 pods;
- vinegar 30 ml.
The last 3 ingredients will add spice to the salad and keep the snack longer.
If desired, garlic and hot pepper can be excluded from the recipe.
You should start by preparing the main ingredient. Cut the eggplants into circles, sprinkle with salt and wait 30 minutes for the juice to stand out, along with which the bitterness leaves the future snack.
Grind the rest of the vegetables in a meat grinder or blender. Add oil, sugar, salt, vinegar to the resulting mixture and mix thoroughly.
Place the eggplant slices in a saucepan, cover with a mixture of chopped vegetables and spices and simmer for 30 minutes.
Spread the ready-made sharp mother-in-law's tongue in jars, roll up the lids and wrap warmly until it cools.
Roasted
This appetizer recipe differs in that the main ingredient is pre-fried. The components can be taken in the same composition, just add more greens. The calorie content of the workpiece will increase slightly.
The preparatory stage for the main ingredient remains the same - cut vegetables, cover with salt and leave to extract juice. Drain the liquid, fry each circle until a golden blush appears on both sides.
At this time, you should chop the rest of the vegetables and mix them with spices, vinegar and chopped herbs. Place the mass on the stove and simmer for half an hour.
Ready mother-in-law's tongue salad put in jars, evenly distributing the eggplant and pouring. Sterilize the workpiece for an additional 15 minutes in water. Then roll it up, wrap it up, and after cooling, put it away for storage. From the photo you can see how appetizing the eggplant salad of mother-in-law's tongue, cooked for the winter, looks.
