Mother-in-law's Tongue Eggplant Salad for Winter
This winter "Mother-in-Law's Tongue" salad is made with medium-sized, seedless, and not overripe eggplants. Try this recipe with photos. First, the vegetables are cut into long strips, fried, and then rolled together with the most aromatic yet pungent garlic, which is mixed with salt. These spicy vegetable rolls in a jar are then layered with tomato and onion pieces, which are then fried in a pan until soft. This unusual combination of vegetables makes the "Mother-in-Law's Tongue" salad absolutely delicious.
To ensure your salad lasts all winter on your pantry shelves, not only wash the jars thoroughly but also sterilize them using your favorite method. The fastest way is in the microwave. Simply microwave the jars, set the power to maximum, and set the time for 1 minute.
Ingredients:
- a kilogram of home-grown young eggplants,
- 2 home-grown tomatoes,
- 1 onion,
- 3 cloves of garlic,
- a couple of peppercorns,
- 100 milliliters of vegetable oil,
- 50 milliliters of vinegar,
- 15 grams of salt.
How to prepare Mother-in-Law's Tongue salad for the winter
To prepare the "Mother-in-Law's Tongue" salad, begin by thoroughly washing all the eggplants. Next, using a sharp knife, leave the skin on (unless the eggplants are young), and slice the vegetables into slices. The slices should be neither too thin nor too thick. Ideally, they should be no more than 6-7 millimeters thick.
Heat oil in a frying pan, reduce heat to medium, and add the eggplant slices. Fry them until soft, but not golden, for about half a minute on each side.
Peel the garlic, press it through a press, and combine it with salt.
Spread the fried eggplant slices with the resulting spicy filling. If you like spicy appetizers, coat the vegetables more generously with the garlic filling. Roll the slices into rolls.
Wash and dice the tomatoes. Peel the onion and cut it into half rings or, similarly, into cubes. Fry the vegetables for 2 minutes in the same pan you used to fry the eggplant.
Place peppercorns at the bottom of the jar. Then add a layer of eggplant rolls.
Place some tomatoes and onions as the next layer.
Now simply repeat the order of laying out the vegetables until the jar is full.
Add a tablespoon of vinegar to each 0.5-liter jar. Sterilize the salad for 7 minutes, then seal the jars with lids.
