Teschin tongue from eggplant

Eggplants - very close relatives of tomatoesand potatoes. Cultivate them first began the inhabitants of the East. They were brought to Russia several centuries ago. They are firmly rooted in the Soviet-Russian cuisine and got their second name "blue". In addition, their benefits to the body have been proven - it is a remarkable anti-edema and a good stimulant for getting rid of harmful cholesterol.

From the "blue" prepare cold appetizers, the second andeven harvesting for the winter. We suggest you get acquainted with the recipe of a mother-in-law's tongue from eggplant, which is easily prepared, looks elegant and delicious. Languages from eggplant come in different varieties: with mushrooms, and with ham, and with cheese, but the most popular ones are with tomatoes.

Teschin tongue of aubergines with tomatoes

Necessary ingredients:

eggplant - 3 pcs

tomatoes - 3 pcs

mayonnaise - 100 g

garlic - 3 cloves

salt.

Cooking method

Wash all the vegetables, clean them from the pedicels, cut "blue" on plates 0.5 cm thick.

The preparatory process is to soak the chopped eggplant in salt water for 10-15 minutes to remove bitterness.

Put them on a greased baking sheet andput in the oven for 5-10 minutes before half-ready, it is necessary to make them soft and easily curled, because the mother tongue is like a mini-roll.

In the meantime, we cut tomatoes into half rings.

Garlic squeezed and mixed with mayonnaise.

Cool the eggplant billets with garlic-mayonnaise sauce and put the tomato, turn off.

We put everything in the oven until it is ready, we cool it - we decorate with greens.

Teschin tongue from aubergines for the winter

A deposit of vitamins and minerals in the winter will become a dish of aubergines teschin tongue. The recipe for its preservation is not very different from other blanks for the winter.

Ingredients:

Eggplant - 2 kg

tomatoes - 2 kg

Bulgarian pepper - 4 pcs

sugar - 200 g

vinegar 9% - 50 g

garlic - 1 head

salt - 2 tbsp. spoons.

Cooking method

How to cook a mother tongue for storage so,to preserve as many vitamins and useful properties as possible? To do this, do not long extinguish them, use a blender to grind peppers and tomatoes. As the pepper is boiled for a long time, it must be crushed, but the tongues from the eggplants themselves should be fried.

In a saucepan mix the salt, sugar and vinegar, then add the tomato-pepper mixture; stew on low heat for no more than half an hour.

Fried "blue" billets are shipped in a saucepan with boiling sauce for 10 minutes.

Garlic finely chopped and added to the pan, mixed and poured over sterilized jars, wrapped in a blanket. Cooled cans with a mother-in-law's tongue from eggplant are put into the cellar.