Eggplants are on the tables of Europeans from the Middle East, and since then these vegetables are deservedly popular with many nations who have learned to cook truly luxurious dishes from them. Moreover, eggplants are not only tasty, but also useful, because they contain fiber, pectin, organic acids, valuable vitamins and minerals, as well as natural sugar.
Mother-in-law of eggplant - general principles and methods of cooking
One of the most popular eggplant dishes is “Teschin language”. There are many recipes for it today, however, the most familiar are the so-called “tongues”, made from roasted thin slices of eggplant, cut along the length. Such plates are folded in two, and a variety of stuffing is put inside the stuffing - most often these are sliced tomatoes with garlic, pepper, mayonnaise, etc.
Teschin eggplant tongue - the best recipes
Recipe 1: Eggplant's Teschin tongue - a traditional recipe
This recipe for mother-in-law tongues is considered classic, and the finished dish looks exactly the way we used to see it. It is very tasty, and looks great on any table, but it is not difficult to cook it.
Ingredients:
2 medium sized eggplants;
2 medium tomatoes;
100 gr. mayonnaise;
bunch of greens (spicy);
to taste salt and pepper.
Preparation Method:
1. Cutting the eggplants in length on thin plates, sprinkle them with salt and let them stand so that the bitterness is gone from the eggplants with the released juice. Then, roll in flour, fry them in vegetable oil. 2. Cut the tomatoes into slices. After the eggplant plates have cooled, we put a circle of tomato on each, salt, pepper well, pour mayonnaise, sprinkle with herbs and garlic (it is necessary that the tongue be sharp). After that, fold the plate in half.
3. Cut a corner of a bag of mayonnaise, squeeze the mayonnaise into the resulting tongues, and decorate with greens on top, and serve the dish on the table.
Recipe 2: Canned eggplant tongue
The dish “Teschin language is very popular” among lovers of spicy. However, not everyone knows that this wonderful salad can be rolled up for the winter. We offer you one of the options for such blanks. The mother-in-law tongue in the form of preservation is an excellent appetizer, an additive to the garnish and the garnish itself, and any hostess can cook it.
Ingredients:
4 kg of eggplants;
10 tomatoes (large);
10 bell peppers;
4 heads of garlic;
3 bitter peppers;
200 gr. Sahara;
50 gr. salts;
200 gr. rast. oils;
30 vinegar.
Preparation Method:
1. Sterilize the jars.
2. Cut the eggplants into circles and, with salt, leave them for about half an hour so that the bitterness is gone.
3. Grind tomatoes with garlic, Bulgarian and bitter pepper in a meat grinder or blender, add sugar, vegetable oil and salt with vinegar, mix thoroughly.
4. Fill the eggplant mixture with the mixture and simmer everything for about half an hour.
5. Putting the dish in the jars, roll them and cover with a warm blanket. This is necessary to obtain a richer taste of salad.
Recipe 3: Teschin tongue from eggplant - preservation for the winter
Another recipe for canned mother-in-law languages. The dish is very spicy and vitaminous, so it comes in very handy in winter. Ingredients:
2 kg of medium eggplants;
2 kg of tomatoes;
0.5 kg of sweet bell peppers;
4 red hot peppers;
200 gr. Sahara;
100 gr. vinegar 9%;
1 garlic;
2 tbsp. l salt.
Preparation Method:
1. Slice the tomatoes. Sweet and hot peppers grind in a blender. Mix everything in a saucepan, add sugar, salt and vinegar, then heat to boil, cook for about half an hour.
2. Cut the eggplants into tongue plates that are about 0.5 cm thick, then put them in tomato sauce and cook for about half an hour.
3. Chop the garlic in the garlic and add it to the pan, mix and fold the resulting salad into sterilized jars, then immediately roll them up with sterile lids and place them on a flat surface upside down. Then we warm the blanket and leave to cool.
Recipe 4: Teschin tongue from eggplants with fried onions
This appetizer is spicy and very tasty, and at the same time it is very quickly prepared, so this recipe is very popular.
Ingredients:
2 medium eggplants;
4 medium tomatoes;
2 onions;
1 hot pepper;
three garlic cloves;
to taste the salt.
Preparation Method:
1. Cut the eggplants along the length of the plates and immerse them in cold salted water for half an hour so that the bitterness is gone.
2. Grind tomatoes in a meat grinder or blender.
3. Fry the eggplant plates in vegetable oil, then, finely chop the onion, and fry it. Then, adding grated tomatoes to them, simmer a little.
4. At the end of the stewing, add chopped hot peppers to the frying pan along with salt and greens, and send the garlic last. 5. Put the eggplants on a flat dish and grease them with spicy sauce.
Recipe 5: Teschin tongue from eggplant with cheese
In general, this dish is prepared, like everybody's familiar tongue, but grated cheese gives it a completely new sound, while not depriving the piquancy for which we love eggplant tongues.
Ingredients:
5 small eggplants;
3 medium tomatoes;
200 gr. mayonnaise;
bunch of greens;
to taste salt and pepper.
Preparation Method:
1. We cut the eggplants into slices and, after salting, leave for about half an hour, so that the eggplants put juice and lose their bitterness.
2. Then fry them in vegetable oil (if desired, you can bake in the oven to make the dish less calorie).
3. Cut the tomatoes into thin slices, grate the cheese. Squeeze garlic into mayonnaise and add red pepper and grated cheese.
4. Lubricate the obtained mayonnaise fried eggplant circles, cover them with a circle of tomatoes, and again put an eggplant circle.
Mother-in-law of eggplant - useful tips from experienced chefs
After frying, the eggplant plates should be laid out on a sieve or on a paper towel, so that the eggplant has glass of excess oil.
