Delicious winter salad “Mother-in-law’s tongue” made from eggplant for the winter

So, you need to purchase in advance:

5 kg of eggplants, make sure they are not overripe;

0.5 sweet bell pepper;

1 cup garlic;

4 things. hot pepper;

2 cup sunflower oil;

1 cup vinegar;

1 cup sugar;

4 liters of tomato juice.

How to cook mother-in-law's tongue from eggplant for the winter

The first thing you need to do is wash the tomatoes and remove the stems. For harvesting, I buy only homemade meaty varieties of tomatoes, because they are very aromatic and give more juice.

Wash the blue ones, cut off the “butts”, cut into four or eight or twelve pieces. Look at the size of the eggplant; the larger it is, the more parts you need to cut.

Add salt and let stand for 1 hour. Let the bitterness go away, be sure to rinse off excess salt.

Prepare the bell pepper. Clean it from the insides and cut it into four parts.

Peel the garlic and hot pepper.

Spin the tomatoes in a juicer.If the tomatoes are small, then throw them in whole; if they are large, then be sure to cut them into several parts, otherwise you will splash the entire kitchen.

Grind bell pepper, garlic and hot pepper in a meat grinder.

Add garlic, hot pepper, sunflower oil, vinegar, sugar to the resulting tomato, bring to a boil, add eggplant and boil for 20 minutes.

Fold into liters banks and roll up. I wash the jars with soda, very thoroughly, and let the water drain.

The recipe is simple and easy to prepare, and the taste is simply delicious. You won’t be ashamed to put a salad called Mother-in-law’s tongue prepared for the winter on an exquisite holiday table.