Eggplants came to the tables of Europeans from the Middle East, and since then these vegetables have been deservedly popular among many peoples who have learned to cook truly luxurious dishes from them. Moreover, eggplants are not only tasty, but also useful, because they contain fiber, pectin, organic acids, valuable vitamins and minerals, as well as natural sugar.
Mother-in-law eggplant tongue - general principles and cooking methods
One of the most popular eggplant dishes is Mother-in-law's Tongue. There are many recipes for it today, however, the most familiar are the so-called "tongues" made from fried thin plates of eggplant, cut lengthwise. Such plates are folded in two, and a varied filling is put inside the filling - most often these are sliced tomatoes with garlic, pepper, mayonnaise, etc.
Mother-in-law eggplant tongue - best recipes
Recipe 1: Mother-in-law eggplant tongue - traditional recipe
This recipe for mother-in-law languages is considered classic, and the finished dish looks exactly the way we used to see it. It is very tasty, and looks great on any table, and cooking it is not at all difficult.
Ingredients:
2 medium-sized eggplants;
2 medium tomatoes;
100 gr. mayonnaise;
a bunch of greens (spicy);
to taste salt with pepper.
Cooking method:
1. Cutting the eggplant in length into thin plates, sprinkle it with salt and let it stand so that bitterness leaves the eggplant with the juice that has stood out. Then, roll in flour, fry them in vegetable oil.
2. Cut the tomatoes into circles. After the eggplant plates have cooled, put a circle of tomato on each, salt, pepper well, pour with mayonnaise, sprinkle with herbs and garlic (you need to keep the tongue sharp). After that we fold the plate in half.
3. Cutting off a corner of a bag of mayonnaise, squeeze out the mayonnaise with flourishes in the resulting languages, and decorate with greens on top, and serve the dish on the table.
Recipe 2: Mother-in-law canned eggplant tongue
The dish "mother-in-law's tongue is very popular" among spicy lovers. However, not everyone knows that this beautiful salad can be rolled up for the winter. We offer you one of the options for such blanks. Mother-in-law's tongue in the form of preservation is an excellent snack, an addition to the side dish and actually the side dish, and any housewife can cook it.
Ingredients:
4 kg of eggplant;
10 tomatoes (large);
10 bell peppers;
4 heads of garlic;
3 bitter peppers;
200 gr. Sahara;
50 gr salts;
200 gr. rast. oils;
30 vinegar.
Cooking method:
1. We sterilize the banks.
2. Cut the eggplants into slices and, salt, leave them for about half an hour to leave the bitterness.
3. Grind tomatoes with garlic, bell and hot peppers in a meat grinder or blender, add sugar, vegetable oil and salt with vinegar, mix thoroughly.
4. Pour eggplant with the mixture and simmer everything for about half an hour.
5. Having laid the dish in jars, roll them up and cover them with a warm blanket. This is necessary to get a more saturated taste of the salad.
Recipe 3: Mother-in-law eggplant tongue - preservation for the winter
Another recipe for canned mother-in-law languages. The dish turns out very sharp and vitamin, so it comes in handy in the winter.
Ingredients:
2 kg medium eggplant;
2 kg of tomatoes;
0.5 kg sweet bell peppers;
4 red hot peppers;
200 gr. Sahara;
100 gr. vinegar 9%;
1 garlic;
2 tbsp. l salt.
Cooking method:
1. Cut into pieces the tomatoes. Grind sweet and hot peppers in a blender. We mix everything in a pan, add sugar, salt and vinegar, then, heating to a boil, cook for about half an hour.
2. We cut the eggplants into reed plates having a thickness of about 0.5 cm, then place them in tomato sauce and cook for about half an hour.
3. Grind the garlic in the garlic and add to the pan, mix and put the resulting salad into sterilized jars, then immediately roll them with sterile lids and put them on a flat surface upside down. Then we warm with a blanket and leave to cool.
Recipe 4: Mother-in-law tongue of eggplant with fried onions
This appetizer is spicy and very tasty, and at the same time it cooks very quickly, so this recipe is very popular.
Ingredients:
2 medium eggplant;
4 medium tomatoes;
2 onions;
1 hot pepper;
three cloves of garlic;
to taste the salt.
Cooking method:
1. We cut the eggplants lengthwise into plates and immerse them for half an hour in cold salted water so that the bitterness disappears.
2. Grind tomatoes in a meat grinder or blender.
3. Fry the eggplant plates in vegetable oil, then, finely chopping the onion, also fry it. Then, adding grated tomatoes to them, simmer a little.
4. At the end of the stew, add chopped hot pepper to the pan along with salt and herbs, and the last to send garlic.
5. Spread the eggplant on a flat dish and generously grease them with hot sauce.
Recipe 5: Mother-in-law tongue of eggplant with cheese
On the whole, this dish is prepared like a tongue familiar to mother-in-law, however, grated cheese gives it a completely new sound, while not depriving the piquancy for which we love mother-in-law from eggplant.
Ingredients:
5 small eggplants;
3 medium tomatoes;
200 gr. mayonnaise;
a bunch of greenery;
to taste salt with pepper.
Cooking method:
1. Cut the eggplant into slices and, salt, leave for about half an hour so that the eggplant let out the juice and lose bitterness.
2. Then we fry them in vegetable oil (if you wish, you can bake in the oven to make the dish less caloric).
3. Cut the tomatoes into thin circles, grate the cheese. Squeeze garlic into mayonnaise, and add red pepper and grated cheese there.
4. Lubricate the fried eggplant slices with mayonnaise, cover them with a tomato circle, and again put the eggplant circle on top.
Mother-in-law eggplant tongue - useful tips from experienced chefs
After frying the eggplant plates, put them on a sieve or on a paper towel so that the glass of eggplant has excess oil.
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