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Among festive table decorations, vegetable dishes stand out for their excellent taste, nutritional value and original design. The popular appetizer of mother-in-law's eggplant tongue can take center stage at any celebration. There are several recipes, but the most popular is the traditional method of preparation.
Mother-in-law's eggplant tongue appetizer consists of fried vegetable slices with various fillings inside. An interesting option is a recipe for mother-in-law’s tongue salad from eggplants for the winter. The following is a step-by-step method for quickly preparing and preparing salad.
How to prepare mother-in-law's tongue salad from eggplant
The classic mother-in-law's tongue from eggplant is very easy to prepare, and the taste of the dish is always excellent. Preparation does not take much time, and you will need much fewer ingredients than for the usual caviar:
- 2 eggplants;
- 2 medium tomatoes;
- 100 g of ready-made mayonnaise;
- greens (preferably spicy);
- seasonings and salt to taste.
The technology for preparing mother-in-law's tongue salad from eggplant according to the classic recipe can be done even by novice cooks. A step-by-step description of the process with photos will help with this:
- Wash the eggplants thoroughly and cut into thin slices.
- Place in layers in a glass or plastic container and sprinkle with salt. Leave for 15-20 minutes to release the juice.
- Pour oil into a frying pan and heat it up. Roll the slices in flour and fry on both sides.
- It is not recommended to fry eggplants too much to prevent them from burning.
- Place the fried vegetable strips on a plate to cool.
- Next up is the tomatoes. They must be evenly cut into slices.
- 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.
- In the meantime, place the eggplant tongues that have cooled on a dish and brush them with mayonnaise on one side. To add piquancy, you can pre-mix mayonnaise with grated cheese and chopped garlic.
- Place tomatoes on each strip of vegetable.
- Salt and pepper the appetizer, 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 mayonnaise pattern. The option with a whole sprig of parsley or cilantro looks great.
- The appetizer can be served.
The classic recipe is the most popular. But the salad option for the winter is not so well known. Meanwhile, there are several ways to make mother-in-law’s tongue from 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 the holiday table as a cold appetizer.
How to cook mother-in-law's tongue from eggplant for the winter
The recipe for the winter version is slightly different from the traditional one.There are several ways to seal for long-term storage. The most popular are the following 2 options.
No roasting
Ingredients:
- eggplants 4 kg;
- large tomatoes 10 pcs.;
- sweet pepper 10 pcs.;
- vegetable oil 1 cup;
- table salt 50 g;
- sugar 200 g;
- 4 garlic heads;
- hot pepper 3 pods;
- vinegar 30 ml.
The last 3 ingredients will add piquancy to the salad and allow the appetizer to last longer.
If desired, garlic and hot pepper can be omitted 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 release, along with which the bitterness from the future snack disappears.
Grind the remaining vegetables in a meat grinder or blender. Add butter, sugar, salt, vinegar to the resulting mixture and mix thoroughly.
Place the eggplant slices in a saucepan, pour in a mixture of chopped vegetables and spices and simmer for 30 minutes.
Place the prepared sharp mother-in-law's tongue into jars, roll up the lids and wrap warmly until it cools.
Roasted
This snack recipe differs in that the main ingredient is pre-fried. The ingredients can be taken as before, just add more greens. The calorie content of the workpiece will increase slightly.
The preparatory stage for the main ingredient remains the same - cut the vegetables, add salt and leave to release the juice. Drain the liquid and fry each circle until golden brown on both sides.
At this time, you should chop the remaining vegetables and mix them with spices, vinegar and chopped herbs. Place the mixture on the stove and simmer for half an hour.
Ready mother-in-law's tongue salad Place in jars, distributing eggplants and filling evenly. Sterilize the workpiece in water for an additional 15 minutes. Then roll it up, wrap it, 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, prepared for the winter, looks.
