Spicy eggplant appetizer for the winter - “Mother-in-law’s tongue”: a simple recipe.

For 10 kg of eggplant you will need - 0.5 kg of sweet pepper, 200 grams of fresh chilli pepper, 200 grams of garlic, half a liter of vegetable oil, a bunch of parsley, about a glass of salt (you need to use coarse salt), 10 bay leaves, allspice peas.

Preparing eggplant stock for the winter.

Wash the eggplants and, removing the stems, boil in pre-salted water. When cooking, use half the required salt. The readiness of eggplants is determined by their softness.

We cut them lengthwise and put them under a press.

When the water has drained from them (this will take approximately 5 hours), cut the eggplants lengthwise (along the long side) into pieces. The number of parts depends on the size of the vegetable.

Place the eggplants in a frying pan with heated vegetable oil and fry them until golden brown. Place the finished fried eggplants in a large saucepan until cool.

Now how to make hot pepper sauce.

For the sauce you need: peel sweet peppers, hot peppers and garlic and grind in a meat grinder. Add the remaining salt and add sunflower oil. Don't forget about vinegar and spices.

Mix all ingredients thoroughly.

Place the eggplants compactly in jars, adding sauce between the layers. Top a full jar with hot pepper sauce.

Sterilize jars filled with a spicy eggplant snack for about 15-20 minutes. After sterilization, seal the jars hermetically and turn them upside down until cooled.

Both liter and half-liter jars are suitable for blanks.

Eggplant preparation “Mother-in-law’s tongue” in pepper sauce is a good appetizer, a side dish for meat, and simply delicious with potatoes.