Snack Teschin tongue from aubergines for the winter - photo recipe

Acuity and appearance of the salad itself "Teschin tongue"only partially due to these eggplants themselves, which perform here the role of delicious snack base. People who closely follow the changes in their figure and are familiar with the basics of dietology, should appreciate the dietary properties of eggplants with dignity and knowledge.

Agree that 28 kcal per hundred grams of product- it's very good, it's a pity only that eating blue in a pure form is not very tasty. The medical view on the eggplant is also quite benevolent.

Potassium contained in the pulp of the fruit (so) contributes to the normalization of water-salt and lipid metabolism in the human body, has a beneficial effect on the function of the heart muscle, and the presence in the eggplants of a whole complex of vitamins and trace elements make them our irreplaceable friends.

For us, of course, the fact is important that in the processproper cooking eggplant large portion of their useful properties is retained, but if we speak frankly, much more attracted to the taste of quality snacks and preparations for the winter of little blue. As you've probably already seen, the recipes are very tasty dishes of eggplant in the national cuisine of different countries, there is great variety. We will dwell on the variation of one of the popular recipes that our housewives rightly consider their property.

The recipe for a snack "tongue tongue" from aubergines

Under this common name, variousby the way of cooking: hot, cold snacks and canned preparations for the winter from eggplant. The main ingredients for cooking in all cases are almost the same (eggplants, tomatoes, garlic, salt, pepper), but the additional products, spices and appearance of dishes can vary considerably. Here is the illustrated photo of a typical recipe for "mother-in-law" for eggplant rolling for the winter.

Seasoning snacks from aubergines "teschin tongue" for the winter

For cooking you will need:

• eggplant - 4 kg;


• tomatoes of medium size - 10 pcs .;


• Bulgarian pepper - 10 pieces;


• garlic - 2 medium heads;


• Hot pepper - 3 pieces.

In addition, a glass of sugar, two tablespoons ofsalt, a glass of vegetable oil, a tablespoon of acetic essence, spices to taste. To prepare snacks take ripe, not very large eggplant, with which you need to make the following manipulations:

• cut into layers 0.5 cm thick (you can cut it across, along the fruit or at an angle - this depends on the type of snacking in the jars);


• sprinkle the sliced ​​eggplants with salt and allow them to lie for 0.5 to 1 hour to remove the natural bitterness;


• drain the juice, cleanse the salt;


• fry in vegetable oil until golden brown.

For cooking marinade (pouring) Bulgarianpepper, tomatoes, garlic cloves and bitter pepper crushed in a meat grinder (some housewives prefer pepper in slicing) and set to boil for 30 minutes. Five minutes before the readiness to add the mixture, add sugar, vinegar and spices and bring the dressing on a small fire.

In pre-prepared, sterilizedbanks lay out the ready-made ingredients: each layer of eggplant alternates with the filling. Filled cans are rolled up with sterile lids and sent to a warm place. Everything, the world snack for the winter is ready.

Author: Katerina Sergeenko