Canning is a great way to preserve the flavor and beneficial properties of vegetables during the long winter months. One of the most popular homemade options is “mother-in-law’s tongue,” made from eggplant.
What we will tell you
Useful properties of eggplants.
gastroenterologist, hepatologist, therapist
“Mother-in-law’s tongue has few beneficial properties, because it is a fried canned food. However, the ingredients contain many beneficial elements.”
The nutritional value of eggplant is that it is low in carbohydrates, low in calories and a good source of fiber.
The vegetable contains many antioxidants that have anti-inflammatory properties. These substances help reduce the risk of brain and heart disease and obesity. The fiber in eggplant helps regulate blood sugar and insulin levels and helps reduce weight by increasing the feeling of satiety.
Eggplants also contain folic acid, vitamin C and large amounts of calcium and phosphorus.
These minerals are essential for building and maintaining healthy bones and teeth.
Photo: istockphoto.com/Say-Cheese
One of the ingredients of Mother-in-Law’s Tongue is garlic. It is rich in natural phytoncides, which have an antioxidant and disinfectant effect.
This product stimulates the gastrointestinal tract and can be used as an appetizer before larger meals.
The dish also includes tomatoes and sweet and hot peppers. They have a rich nutritional composition: they contain vitamins, minerals and antioxidants that are important for the body.
Prepare ingredients
Before you start cooking “mother-in-law’s tongue” with eggplant, you need to carefully select the ingredients. The vegetables must be fresh, elastic, without rot or damage. This affects not only the taste of the finished product, but also its properties.
Photo: istockphoto.com/Angelika Mostova
Another important step is the preparation of jars and lids. Jars must be pre-sterilized to prevent the development of bacteria and ensure long-term storage of the product.
Step-by-step instructions for preparing “mother-in-law’s tongue” with eggplant
Preparing this dish is a rather laborious process, but in the winter months it will bear fruit and become an adornment of your table.
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Ingredients:
eggplants – 2 kg; hot peppers – 2-3 pcs.; sweet peppers – 5 pcs.; medium tomatoes – 5 pcs.; salt; – 2 tbsp.
Preparation
Step 1: Prepare the eggplants
Wash the eggplants and cut off the stem. Cut the vegetables into rings and place them in a deep bowl. Sprinkle generously with non-iodized coarse salt, mix and leave to sit for half an hour.
This process removes the bitterness.
After the time has passed, the eggplants should be rinsed with cold water.
Photo: istockphoto.com/repinanatoly
Step 2. Prepare peppers and garlic
We clean the bell peppers and hot peppers from the stem and seeds, wash them well and cut them into pieces. Peel the garlic.
Step 3: Prepare the tomatoes
To peel tomatoes, pour boiling water over them for a minute and then place them in cold water for 2-3 minutes. After this process, the skin should come off easily.
Step 4. Chop vegetables
We put the bell peppers and hot peppers, as well as the garlic and tomatoes through a meat grinder until we obtain a vegetable puree.
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Step 5. Make the sauce
Transfer the vegetable puree to a saucepan and place on the heat. Add vegetable oil, vinegar, salt and sugar. Stir and bring to a boil.
Step 6. Stew eggplants
When the puree boils, add the eggplants to the pan and cook everything over low heat for about half an hour.
Photo: istockphoto.com/al62
Step 7. Preparing the jars
We sterilize jars and lids in any way that suits you best. This can be done using an oven, microwave or steamer.
Step 8. Pour and join
Put the prepared “Mother-in-law’s tongue” into sterilized jars and roll up the lids. We turn the jars upside down, then wrap them in something warm, like blankets, and leave them until they cool completely.
“Mother-in-law’s tongue” is ready! Enjoy your meal!
Storage of the finished product.
According to Andrei Yakushev, it is best to store canned food in a dark room to avoid exposure to sunlight, which promotes oxidation. It should be a well-ventilated room without stagnant air and with a temperature of 10 ℃ or more, for example a basement or a pantry.
Under such conditions, the product can be stored for up to a year.
Meanwhile, it is not recommended to store an open jar for more than three days, because there is a risk of food poisoning.
If the conditions of preparation and storage are violated, the greatest risk is foodborne illness. This is an acute condition in which waste products of pathogenic bacteria enter the body and cause unpleasant symptoms such as diarrhea, abdominal pain, nausea, vomiting, and sometimes with an increase in body temperature.
Photo: istockphoto.com/ArtMarie
In addition, if canned food is prepared incorrectly and storage conditions are violated, there is a risk of developing a dangerous disease – botulism. It manifests itself primarily as visual impairment. Then neurological symptoms and clouding of consciousness appear.
When the bacteria that produce botulinum toxin enter a vial, they multiply well in anaerobic conditions (i.e. without oxygen) and then enter the human body. These bacteria do not withstand high temperatures, so sterilizing the vials is essential.
Where can canned foods be used?
“Mother-in-law’s tongue” made from eggplant can be used not only as a snack, but also as an addition to various dishes. It perfectly complements salads, side dishes, goes well with meats, and can also be an ingredient for pizzas or pastas.
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