light_growths
nila, NEL, thank you so much for the recipe !!! Delicious !!!!!!! So I regret that I did not use the recipe earlier ((((but, for sure now I know that this is from the category of favorites in my family, I will not learn how to exhibit pictures)
nila
Svetlana, thanks for the tip! I am glad that you liked the eggplant recipe, but of course it's a pity that the eggplant season is over. But nothing's left here until next season!
I'd like to look at your eggplant tongues, so I will try to help

To post your photo on the forum, you need to go to preview.
There you will see a frame with a red inscription insert author's photo.
Stamp on the frame, and you find yourself on another page. There, emboss on the frame with the inscription select file and download the photo you need from your device.
When the photo is uploaded, click on upload file and see your photo on the page. The photo is usually not loaded instantly, you need to wait 30-60 seconds.
Now all that remains is to click on the frame with picture or preview to choose from (a picture is a large photo, a preview is a small photo with an extension). But in your case, you have only 1 loaf and few messages on the forum, so it seems only on picture you can reap.
When you click on picture apparently nothing will happen, but the link will remain. This link must be inserted into your message.
That's it, it's very simple

If something is not clear I wrote, there is a topic on the forum How to insert a photo into your message
light_growths
I'll try to insert a photo)




nila
Svetochka, something went wrong, practice again. It is possible in the topic, the link to which I gave.
light_growths
One more attempt)
Eggplant tongues in honey marinade
nila
Hurray, Svetochka, you did it!
I am very glad that you were still able to bring a bowl of your eggplants to sample! Mine are already over, and I haven't opened the ones that I put in jars yet! And I looked at your photo and already wanted to taste it again! So let it be, Thu at night
light_growths
nila, Yes, Nelichka, thank you all this !!!!!!!!!!! And for the recipe and for the photos !!!!!!!!!!!!!
Marika33
Quote: light_growth
So sorry I didn't use the recipe earlier
and I am very sorry about that.
Nelya, gave her eldest daughter a taste of eggplants prepared according to your recipe and said that it was very tasty. It is a pity that they closed a little, only 4 liters. Already 2 banks have flown away.
Thank you for the recipe!
nila
Marinka, you have 4 closed jars, and I only had 2 rolled up for testing!
Well, nothing, but now we are on an equal footing
You have already eaten 2, but I have not opened mine yet. You have 2 left and I have 2 left
Only with the difference that you have already tried your seaming, and I have not yet! Shore on the DR husband and on NG.
But I did a lot of these eggplants in season, for the hedgehoghourdaily eating and also know the taste! So we are waiting for the next season together and stocking up more))))))
Marika33
No, Nelya, I have one more can than you! I have 2 more liter cans and 1 650 gram can. And we ate 2 cans of 650 grams. There is very little left, because they are delicious, and we eat eggplants every day. Even children eat Mikhaskin's eggplants in chunks. I hid yours for now.
Yes, next year I will close them many, many!
Palych
nila, for the stupid .. Art. l salt according to the recipe - into the marinade, and pour the slices how much salt? Light or generous? And if I can't cope with cutting into longitudinal plastics, can I go into thin circles?
Prescription 5-6 pcs. eggplant is about 1kg? Will this amount of marinade be enough for 1 kg. blue?




Quote: nila
I did everything according to the recipe. Only garlic and honey were brought to a boil in the marinade.
T.Is it necessary to put the garlic in the marinade and boil to close the jars for the winter? And for "napokusat" - shift separately after dipping?
And 10 cloves don't taste very hot?





And baked in the oven ... on paper, grease it with oil and how many degrees and minutes? Should the same be turned over? Don't stick?
nila
Palych, well, why immediately "for stupid", nothing like that! On the contrary - the man in the kitchen is God!
1. Sprinkle salt on the plates generously, but without getting carried away. I take it in a handful and pour it. Eggplant will not take too much, only then drain the salted water.
2. If there is no fit for slicing, it is better to use circles. The thickness of the cut is better here so that it is not thick.
3. Yes, about 1 kg, I usually have more. the amount of marinade allows for more eggplant.
4 Adjust the garlic to taste. I eat these slices of garlic on a par with eggplants, so I add more.
If for now to eat, then just pour garlic, and if in jars for the winter, then heat treatment is of course better. It is not necessary to boil for a long time, a couple of minutes is enough.
Palych
nila, THX. About adding salt to the slices (generously), there is no recipe in the header, a bug) and I understood from the discussion that you can use apple cider vinegar and not increase the dosage. 100 ml.
Who baked for baking ... you can’t and don’t turn it over, there are TENs both above and below, 200 degrees? Focus on the slightly burning top. crust?
nila
Palych, the exact weight of the salt for adding the slices is hard to give, because the eggplants are different, the weight is different. At this point, I just kept my eye on the bitterness to go away.
And about the casserole in the oven, I wrote in the discussions. But I baked red bell pepper. I fry eggplants faster in a pan, fry on both sides. I can still fry in a PR pizza oven, but I also turn over the slices.
Palych
nila, Hi. Today we have scheduled a download for the evening. I want this and this
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=417357.0
sample recipe. You did it too. I read that the marinade remains, can I somehow adapt it for two recipes? How to organize everything correctly and competently ..
Do you have to cut off the skin?)
nila
Palych, I take off the skin in my recipe. Very convenient with a special vegetable cleaner, quick and easy. But in the recipe Mikhaska never took off the skin, she did it strictly according to her recipe. To remove or not to remove the skin is your choice, here I cannot decide for you.
And I didn't quite understand about the marinade. Do you want to add the remaining micrinoad from Mikhaska's recipe to my recipe? It's also your right, but then it will be a completely different recipe, although I think that it should also taste bad. I still had the marinade when I cooked the blue ones according to Mikhaski, but I left it and added it to the next batch when I made it a few days later. And sometimes I didn’t have enough marinade, and I added oil and vinegar directly to the pan for cooking. And the remaining oil, when I realized that I would not close the blue ones anymore, I fried potatoes on it in the Princess, and when I made a vegetable stew, I stewed vegetables in it.
Palych
Quote: nila
Eggplant will not take too much, only then drain the salted water.
We have some wrong eggplants ... salty turned out that kapets (((
In order.
Cut into thin slices, removing the peel with a potato peel. I tried mandalina, and specials. graters - very thin plates, they glow straight. The wife cut into slices with her hands.
I fell asleep generously with salt and stood for half an hour (sometimes stirring it with my hands in a large bowl). Marked, soaked on a towel. She offered to rinse! I did not agree (((
One batch was spread on a baking sheet in the oven on paper and butter, and the rest was fried in batches on a grill pan. The spices are the same, I replaced vinegar with apple cider 150ml. and garlic 4 but very large cloves. Everything fit into a 950g screw jar up to the shoulders, filled with a new sour marinade.
Anna67
Quote: Palych
salty turned out that kapets (((
Palych, it's definitely the eggplant to blame. I also once got caught: only in that recipe it was said to soak in salt water and rinse, and not pour. It turned out like yours.
Then I read somewhere that the purchased store does not need this preliminary processing, they say they are not bitter and are not at all the same as before ...
nila
Palych, I can't wash it! I just don't always visit the forum, and I could not track it in the feed ..
But I don't even know what to tell you about salt. It is clearly that you are carried away by her, and if I wrote to you generously, it does not mean that from the heart. How do you usually salt a dish? Taste! I also added to you in the same place so that you would not get carried away, if you cannot determine the amount of salt by eye, then you have to try. It can be seen that the female "handful" is different from the male "handful". But be that as it may, it was necessary not to interfere with them for 30 minutes, but to hold and drain all the separated salted juice. I never try, I don't stir much, and I don't drain the juice either. I just take the top plates and overcook in the pan! All! Eggplants have never been salty. They can absorb the vinegar flavor with a little more vinegar, but they never were salty. Was salt added to the marinade without a slide? And what was the salt?
Palych
nila, normal, large ... scooped up with a palm and ... generously). Then he blotted each tongue on a towel on both sides and pressed it onto oiled paper.
nila
Palych, well, you yourself have answered your own question! You only have 5 or 6 eggplants, even if they are large. But scooping up salt for this amount of eggplant with your palm is clearly a lot. It was not necessary to keep it for half an hour, but for 10 minutes and then rinse. Your wife told you right. Now I don't even know what to do. Can bake sweet peppers and add to your eggplant. So that the pepper draws off the excess salt. Or make an eggplant type of caviar by adding peppers and tomatoes.
Palych
nila, 20 minutes. and are already closed. In winter, we will try different options for resuscitation. I tried what little remained. I suppose with them then rolls with fillings, such as cheese, egg, garlic. Let's think of something.
Palych
They opened a jar ... tin (((, sho herring), I thought it would not work in rolls, it would spread out, very thin. Mixed with pickled cucumbers, they turned out sweet (on lemon) and onions ... we'll see.
nila
Palych, Yeah! Nothing to say but advice - next time read the recipe carefully. And if you already decided to improvise, then at least try it!
Try to punch with a blender, mix with onions, carrots and, if there are zucchini or more buckles in the freezer, and stew. Get caviar. Or buy a suitable vegetable mix
Palych
Nelya, but mixed with radish daikon, onions, sweet cucumbers ... I thought the rolls did not work, they were thin, they would spread out.
nila
Yes, these rolls surrendered to you. Rolls won't hide salt, just because they don't mix with anything. And the filling will be by itself, even if not salted. And the salty base of the roll will remain salty. It is necessary to chop salted eggplants and mix with unsalted ones. Then something else can work out. And it is advisable to extinguish everything together, then the salt will be evenly distributed over all the products. I offered you vegetable caviar, you can also make a stew or sauté, which meat to stew with these eggplants.
And then see for yourself. There may be an option with daikon, but I think that the blue ones still need to be chopped finely with a knife, the daikon does not tolerate heat treatment. But cucumbers are unlikely to improve the taste. Even sweet cucumbers are still usually sour. And to the salty one there is also the sweet and sour taste of cucumbers, plus the spicy taste of daikon and onion, it will generally be a brain explosion
Your wife can think of something better.
Although I realized long ago that you are asking everything in detail, torturing the author of the recipe. A person tries to explain everything to you in detail, to chew, and then you still do it your way. For you, even your wife is probably not an authority
metel_007
Eggplant tongues in honey marinade, Nelya, where I was before: girl-q: once in the Crimea, food was like tongues, but I didn't know how to cook, thank you very much for the recipe Eggplant tongues in honey marinadeI poured it with marinade, I'm waiting for it to cool down and in the refrigerator
nila
metel_007, Olga, thanks for the detailed report, and for the wonderful pictures. And that I was not too lazy to report on the topic.
Yesterday I also made a double portion of these tongues, we will enjoy together!
Palych
Nelya, as there your two banks for the winter, and did not open?
Quote: marika33
The most important thing, of course, is that my husband liked it.
I have the opposite problem). I liked the taste of baked vegetables, yesterday we made peppers in the oven, now we bought both peppers and eggplant, I want to bake everything and combine it together, as I see you did it (2 pages) as a result? Do you need to sterilize cans for storage?
And almost on the topic ... wants to do the filling with tomato juice ... have you tried it? There are many recipes about peppers (lecho), but I can't find blue evens about pouring ... or are they not filled with tomato? If I replace water in your recipe with juice?))
nila
Palych, about those 2 banks and what I can't say, honestly, I don't even remember where they went. Probably she took her daughter to her. I have so many of those closures that my husband and I don't eat everything.
It is desirable to sterilize, so it is safer.
And at the expense of filling the eggplant with tomato, I will not say anything either. You can fill the blue with tomato, why not? A bunch of recipes both in paper sources and on the web. But the question is that this will be a completely different recipe. I don't make such malates, we don't like tomato filling. Therefore, even a thought in my head was not something to change in such a cardinal way in the recipe.
But what you should do is your right! I don’t bear any responsibility only for the final result
Palych
Nelya, not from a good life, these replacements, I want to use a preservative at a minimum - vinegar. Although I replace it with apple or lemon, but ... but tomato juice, as I understand it, will allow you to give up acids, right?
If strictly according to your recipes. In principle, I like preservation in brines like yours, not in oil. Fat is undesirable. It’s easier and cheaper.
Your marinade for blue and for peppers is slightly different in composition. Water, muxus and spices are almost the same, but for example there is only a spoonful of oil in this, and for peppers 200 ml and sugar and honey for pepper 3 times more, salt in two. Why? Do you need more peppers? And if you combine eggplants and peppers in one jar, mix, then what composition of the marinade did you take?
nila
Igor, tomato will not allow you to give up acids. You still need vinegar, but less of course is possible. But tomatoes themselves are acidic, which is why I do not boil salads in tomato sauce. But I repeat once again that with tomato it will be a completely different recipe. Look for a recipe for Mother-in-law's language, I have it, but there is no time now to search through my Talmuds. There, like tongues are poured with tomato. But replacing alcohol vinegar with apple cider is quite possible. Apple cider vinegar plus honey would be an excellent preservative. But I don't even know honey and tomato ... I haven’t tried it. About the proportions of the marinade, and it seems that I made the eggplant according to the recipe. Well, about sterilization - I still think it is safer to sterilize. I did it without sterilization, but I keep everything in a cold basement, and 3 of you in the apartment.
Palych
Nelya, that there are a lot of recipes, I found the simplest one, eggplants (they write better white ones), and 2 tbsp per liter of juice. l salt and tooth give that they do not explode)))

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