Aunt's tongue salad of eggplant for winter: step-by-step recipe

Canning is a great way to preserve the flavor and health benefits of vegetables for the long winter months. One of the popular options for homemade preserves is “Aunt’s tongue” made from eggplant.

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What we will tell you about

Useful properties of eggplants

Gastroenterologist, hepatologist, therapist.

“Aunt’s tongue” has few useful properties, because it is a fried canned food. However, the ingredients contain many useful elements.”

The nutritional value of eggplant is that it is low-carbohydrate, low-calorie and a good source of fiber.

The vegetable contains many antioxidants that have anti-inflammatory properties. These substances help reduce the risk of brain disease, heart disease and obesity. The fiber in eggplant helps to regulate blood sugar and insulin levels, as well as weight loss by increasing feelings of satiety.

Eggplants also contain folic acid, vitamin C and high amounts of calcium and phosphorus.

These minerals are essential for building and maintaining healthy bones and teeth.

Among the ingredients in Mother-in-law’s Tongue is garlic. It is rich in natural natural phytoncides, which have antioxidant and sanitizing effects.

This product stimulates the gastrointestinal tract, can be used as an aperitif before a heavier meal.

The dish also includes sweet and hot peppers, tomatoes. They have a rich nutritional composition: they contain important vitamins, minerals and antioxidants for the body.

Preparing the ingredients

Before you start cooking “Mother-in-law’s tongue” from eggplants, you need to carefully select the ingredients. Vegetables should be fresh, elastic, without rot and damage. This affects not only the taste of the finished product, but also its properties.

Also an important stage is the preparation of jars and lids. Jars should be pre-sterilized to prevent the development of bacteria and ensure long storage of the product.

Step-by-step instructions for cooking “Mother-in-law’s tongue” from eggplants

Cooking the dish is a rather labor-intensive process, but in the winter months it will pay off in full, becoming a decoration on your table.

Ingredients:

eggplants – 2 kg;
hot pepper – 2-3 pcs;
sweet pepper – 5 pcs;
medium-sized tomatoes – 5 pieces;
garlic – 2 heads;
vegetable oil – 100 ml;
sugar – 100 g;
table vinegar – 70 ml;
salt – 2 tablespoons.

Preparation

Step 1: Preparation of eggplants

Wash eggplants and cut off their stalks. Cut the vegetables into rings and put them in a deep bowl. Sprinkle liberally with coarse neiodized salt, stir and leave for half an hour.

This process allows you to remove the bitterness.

After the expiration of time, eggplants should be rinsed under cold water.

Step 2: Preparation of peppers and garlic

Clean sweet and hot peppers from the stalks and seeds, rinse thoroughly and cut into pieces. Peel garlic.

Step 3: Prepare tomatoes

To remove the skin from the tomatoes, pour boiling water over them for a minute, and then place them in cold water for 2-3 minutes. After this process, the skins should come off easily.

Step 4: Chopping vegetables

We pass through a meat grinder sweet and hot peppers, as well as garlic and tomatoes to get a puree of vegetables.

Step 5: Prepare the sauce

Transfer the vegetable puree to a saucepan and put it on the fire. Add vegetable oil, vinegar, salt and sugar. Stir and bring to a boil.

Step 6: Stewing eggplants

When the puree boils, add eggplants to the pot and stew everything for about half an hour on low heat.

Step 7: Prepare the jars

Sterilize the jars and lids in any way convenient for you. You can do this using the oven, microwave or steam.

Step 8. Pouring and rolling

Put the prepared “Mother-in-law’s tongue” in sterilized jars and roll up the lids. Turn the jars upside down, then wrap them in something warm, such as blankets, and leave them until they cool down completely.

“Mother-in-law’s tongue” is ready! Enjoy your appetite!

Storage of the finished product

According to Andrey Yakushev, canned food is best stored in a dark room to avoid sunlight, which contributes to oxidation. It should be a well-ventilated room without stale air with a temperature of 10℃ or more, such as a cellar or pantry.

Under such conditions, the product can be stored for up to a year.

Meanwhile, it is not recommended to store an open jar for more than three days, because there is a risk of food poisoning.

If the conditions of preparation and storage are violated, the biggest risk is food toxicosis. This is an acute condition when the products of pathogenic bacteria enter the body and cause unpleasant symptoms – such as diarrhea, abdominal pain, nausea, vomiting, sometimes with an increase in body temperature.

Also with improper preparation of canned food and violation of storage conditions there is a risk of developing a dangerous disease – botulism. It is manifested first of all by visual impairment. Then joins neurological symptoms, mental confusion.

When the bacteria producing botulinum toxin get into the jar, they multiply perfectly in anaerobic conditions (that is, without oxygen) and then get into the human body. These bacteria can not withstand high temperatures, so sterilizing the jars is essential.

Where canned food can be used

“Aunt’s tongue” from eggplants can be used not only as an appetizer, but also as an additive to various dishes. It will perfectly complement salads, side dishes, perfectly combined with meat, and can also become an ingredient for pizza or pasta.