"Teshchin tongue" from aubergine for the winter is the ideal preparation for lovers of savory snacks with ostrinkoy, which has gained unprecedented popularity due to excellent taste and nutritional characteristics. Effective culinary experiments of enterprising housewives became the basis for the appearance of new versions of the dish.
How to cook aubergines for the winter "Teshchin language"?
To prepare "Teshchin language" for the winter it is possible, using in practice numerous checked recipes and receiving at the same time a classic snack or delicacy cooked with a deviation from the generally accepted rules. Knowing some of the secrets will help improve the taste of the workpiece.
- Quality young eggplants do not need preliminary preparation and are simply cut by longitudinal slices, brusochkami or circles.
- More mature fruits after slicing are soaked in salted water or simply sprinkled with salt for a few minutes, after which they are washed and wrung out from moisture. This technique will help get rid of the bitterness inherent in overripe specimens.
- Self-sterilization of ukuporennyh and warmly wrapped containers, left until complete cooling, will ensure the ideal preservation of the workpiece under any conditions.
Eggplant "Teshchin tongue" for the winter without sterilization
The simplest version of the snack is the prepared "Teshchin language" for the winter without sterilization. This method is performed with raw eggplants without pre-frying them or baking them. To preserve the integrity of vegetable slices, it is better to prepare salad in small portions in a wide vessel with a thick bottom.
Ingredients:
- eggplant - 2 kg;
- tomatoes and Bulgarian peppers - 1 kg each;
- garlic - 2 heads;
- hot pepper - 2 pcs .;
- sugar - 150 g;
- salt - 50 g;
- oil and vinegar - 100 ml each.
Preparation
- Twist the tomatoes, garlic and two kinds of pepper, boil for 10 minutes, adding salt, butter and sugar.
- Add eggplant, boil for 20 minutes.
- Pour in the vinegar and after 5 minutes the delicious "Teschin tongue" is sealed from the eggplant for the winter .
Sharp eggplant for the winter "Teshchin tongue"
"Teshchin tongue" salad from aubergines, the recipe for the winter of which will be described as follows, for fans of especially hot appetizers. Pods of bitter pepper in this case are replaced by sharper chilli peppers, which are not previously cleaned from seeds, giving that same unforgettable characteristic taste.
Ingredients:
- eggplant - 2 kg;
- tomatoes - 2 kg;
- sweet pepper - 0,5 kg;
- garlic - 2 heads;
- chili pods - 4 pcs .;
- sugar - 200 g;
- salt - 60 g;
- oil, vinegar - 100 ml each.
Preparation
- Chop the sweet peppers, tomatoes and chili, add salt, sugar and oil, boil for 30 minutes.
- Lay eggplants, boil for 15 minutes.
- Stir garlic, pour in the vinegar, boil for 2 minutes.
- Cork salad for the winter "Teshchin tongue" in sterile cans.
"Teshchin tongue" from baked eggplants for the winter
Especially delicious, rich and fragrant is the prepared "Teshchin tongue" from baked eggplants for the winter . The fruit is conveniently cut in this case into four longitudinal lobes, which must then be placed on the oiled baking tray with one of the slices down. One kg of vegetable sliced can be placed on one sheet.
Ingredients:
- eggplant - 1 kg;
- tomatoes - 1 kg;
- sweet pepper - 250 g;
- garlic - 1 head;
- hot pepper - 1-2 pcs .;
- sugar - 0.5 cup;
- salt - 30 g;
- oil - 75 ml;
- vinegar - ¼ cup.
Preparation
- Slice the eggplants, put them on a baking sheet, pour oil and bake for 30 minutes at 220 degrees.
- Grind tomatoes, garlic and peppers in a blender or grinder.
- Add butter, salt and sugar, boil for 20 minutes.
- Lay hot eggplant slices, pour vinegar, boil for 2-3 minutes.
- Cork "Teshchin tongue" from baked eggplants for the winter in sterile cans.
"Teshchin tongue" with tomato paste for the winter
If you have everything for an appetizing spicy billet, except ripe fresh tomatoes, you can use the following recipe. In this case, a snack of eggplant "Teshchin tongue" for the winter is prepared with tomato paste. With a low juiciness of vegetables in the container during cooking, you can add a little purified water.
Ingredients:
- eggplant - 1,5 kg;
- tomato paste - 350 g;
- sweet pepper - 0,5 kg;
- garlic - 1 head;
- hot pepper - 1 piece;
- sugar - 0.5 cup;
- salt - 30 g;
- oil - 125 ml;
- vinegar - ¼ cup.
Preparation
- Bulgarian pepper is ground in a blender with hot pepper and garlic.
- Add oil, salt, sugar, paste and, if necessary, a little water.
- Boil the vegetable mass for 20 minutes.
- Eggplants are rolled in the tomato "Teshchin tongue" for the winter in sterile cans.
"Teshchin tongue" without vinegar for the winter
Snack "Teshchin tongue" for the winter can be prepared without the participation of vinegar. Preservative and acid-containing component, balancing the taste, in this case is lemon juice. Two lemons for a specified number of products is enough. Squeezing the juice, you must necessarily strain it from the bones.
Ingredients:
- eggplant - 3 kg;
- tomatoes - 3 kg;
- sweet pepper - 0,5 kg;
- garlic - 2 heads;
- hot pepper - 1-2 pcs .;
- sugar - 150 g;
- salt - 60 g;
- oil - 250 ml;
- lemons - 2 pcs.
Preparation
- Grind tomatoes and sweet pepper, boil for 15 minutes with salt, butter and sugar.
- Add eggplant, boil for 20 minutes.
- Stir the lemon juice, garlic and hot pepper.
- After 5 minutes, "Teshchin tongue" is sealed from eggplants without vinegar for the winter in cans.
"Teshchin tongue" from fried eggplant for the winter
Prepare eggplants fried for the winter "Teshchin language" can be, adhering to the recommendations from the following recipe. Avoid excessive fatty snacks and excessive oil absorption during frying can be pre-soaked aubergine slices after cutting for half an hour in salted water.
Ingredients:
- eggplant - 2 kg;
- tomatoes and Bulgarian peppers - 0.5 kg each;
- garlic - 2 heads;
- hot pepper - 2-3 pcs .;
- sugar - 50 g;
- salt - 30 g;
- oil - to taste;
- vinegar - 0.5 cup.
Preparation
- Twist tomatoes, two kinds of pepper and garlic, mix with vinegar, sugar, boil for 5-10 minutes.
- Eggplants soaked in salt water, squeezed, dried and browned from two sides in oil.
- Put the ruddy slices in sterile jars, pouring the layers with a tomato spicy mixture.
- Sterilize the containers for 15 minutes, cap.
"Teshchin tongue" through the meat grinder for the winter
The next version of the workpiece for lazy or time-less housewives. In addition, there are many eaters who will more like the delicate texture of a similarly made delicacy. Caviar from eggplants "Teshchin tongue" is prepared for the winter by grinding the components with the help of a meat grinder.
Ingredients:
- eggplant - 2,5 kg;
- tomatoes and Bulgarian peppers - 1 kg each;
- garlic - 1 head;
- hot pepper - 1-2 pcs .;
- salt, sugar, butter - to taste;
- vinegar - 3 tbsp. spoons.
Preparation
- Eggplants boil or bake in the oven until soft.
- Aubergine flesh, peppers, tomatoes and garlic are passed through the meat grinder.
- Boil the vegetable mass for 30-40 minutes, seasoning in the process to taste, after which they cork "Teshchin tongue" from eggplants for the winter in the jars.
Salad for the winter with rice "Teshchin tongue"
Prepare blue for the winter "Teshchin tongue" can be added with rice, which will increase the nutritional value of snacks and expand the scope of its use. This dish is quite suitable for self-feeding or supplementing compositions from meat, fish. Saturation taste will give a preliminary baking of the base vegetable.
Ingredients:
- tomatoes - 2.5 kg:
- eggplant - 1,5 kg;
- Bulgarian pepper - 1 kg;
- onions and carrots - 0.5 kg each;
- rice - 1 glass;
- garlic - 1 head;
- hot pepper - 1-2 pcs .;
- oil - 1 glass;
- salt - 60 g;
- sugar - 150 g;
- vinegar - 100 ml.
Preparation
- The meat grinder is twisted with tomatoes, two kinds of pepper, garlic, onions and carrots.
- Add butter, salt and sugar, boil for 15 minutes, pour washed rice.
- Eggplants are cut into bars or mugs, baked on a baking sheet at 200 degrees to softness, laid in a total container as the rice is ready.
- Pour in the vinegar, spread the salad in sterile jars, cap.
"Teshchin language" with mayonnaise for the winter
Cooked aubergines "Teshchin tongue" with garlic for the winter according to the following recipe differ from the versions presented above and the technique of performance and the final taste characteristics. Fried vegetable slices in this case are supplemented with mayonnaise, garlic slicing and sealed after a long sterilization.
Ingredients:
- eggplant - 2 kg;
- garlic - 2 heads;
- oil - 1 glass;
- mayonnaise - 500 g;
- salt - to taste.
Preparation
- Eggplants are salted, and after 30 minutes, they are dried and fried from two sides in a frying pan.
- Lay the slices in jars, pouring mayonnaise, mixed with garlic.
- The vessels with the preform are sterilized for 1 hour, capped.
"Teshchin tongue" with onion - recipe for winter
Unconventional recipe for snacks for the winter "Teshchin language", performed with the addition of onion, will please with a new interesting taste and original design. Longitudinal eggplant slices, flavored with garlic, in this case folded with rolls and alternate in a jar with fried onions and tomatoes.
Ingredients:
- eggplant - 2 kg;
- onion - 0,5 kg;
- tomatoes - 0,5 kg;
- garlic - 1 head;
- hot pepper - 1-2 pcs .;
- oil - 150 ml;
- salt - 40 g;
- pepper, coriander - to taste;
- vinegar - 70 ml.
Preparation
- Slice the eggplants into slices, fry each in oil, season with garlic and roll with a roll.
- Fry the onions, add the tomatoes, salt, pepper, coriander, vinegar.
- Stack rolls and fry in cans, alternating layers.
- Sterilize the containers for 1 hour, roll up the lids.
Eggplant "Teshchin tongue" for the winter without tomatoes
Another delicious original salad "Teshchin tongue" from eggplant for the winter, can be prepared, based on the recommendations below. The recipe is unique in the absence of tomatoes. The lack of juiciness in this case is compensated by the addition of a portion of water. When stored in the cold, the sterilization step of the workpiece can be omitted.
Ingredients:
- eggplant - 2 kg;
- Bulgarian pepper - 1 kg;
- garlic - 2 heads;
- hot pepper - 1-2 pcs .;
- oil - 150 ml;
- water - 0,5 l;
- salt - 60 g;
- sugar - 3 tbsp. spoons;
- vinegar - 40 ml.
Preparation
- Fry eggplants in oil on both sides.
- Grind in a blender two kinds of pepper and garlic, add water, salt, sugar, vinegar and boil for 15 minutes.
- Put the ruddy slices of the vegetable in the jars, pouring the sauce over them.
- Sterilize the containers for 15 minutes and cap the "Teshchin tongue" from the eggplant for the winter.
"Teshchin language" in the multivark for the winter
"Teshchin tongue" salad for the winter, a simple recipe of which will be outlined next, is prepared with the help of a multivariate device. Due to the correct uniform heating, the slices remain in shape, soaked in the flavors of hot garlic sauce. Even without frying the eggplant, the snack is above all praise.
Ingredients:
- eggplant - 1,5 kg;
- tomatoes - 1 kg;
- sweet pepper - 3 pcs .;
- garlic - 1 head;
- hot pepper - 1 piece;
- oil - 100 ml;
- salt - 30 g;
- sugar - 70 g;
- vinegar - 100 ml.
Preparation
- Grind peppers, garlic and tomatoes, pour the mashed potatoes into the bowl.
- Add the oil, salt, sugar, bring to a boil in the "Varka" mode.
- Lay the eggplant slices, again give the content to boil and transfer the device to "Quenching" for 20-30 minutes.
- Pour in the vinegar and spread the salad over sterile jars, cap.