Mother-in-Law's Tongue Eggplant Rolls with Tomatoes for Winter
An incredibly delicious and vibrant festive appetizer! Mother-in-Law’s Tongue Eggplant Rolls with Tomatoes for Winter are unique and beautiful bites that will decorate any table. Made from accessible seasonal ingredients, they are wonderfully flavorful!
Updated : 05 August, 2025
Easy
More than 1 hour.
Ingredients
6
Eggplant
3
Onion
6
Tomato
150 milliliters
Vegetable oil
1 tablespoon
Salt
to taste
Peppercorns
3 teaspoon
Vinegar
50 grams
Garlic
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can increase or decrease the amount of onions, tomatoes, and garlic according to taste. Use long-shaped eggplants - they roll better.
Step 2
Peel the onions. Rinse onions and tomatoes, then pat dry with paper towels.
Step 3
Set one tomato aside. Cut the rest in half and remove the stem core. Slice thinly. Cut onions into half- or quarter-rings.
Step 4
Heat 2-3 tbsp (about 40-50 ml) of refined vegetable oil in a skillet. Add onions and sauté until translucent.
Step 5
Add the sliced tomatoes to the skillet.
Step 6
Stir and simmer over medium heat for 10-15 minutes, stirring occasionally to prevent burning.
Step 7
Wash and dry the eggplants. Cut off the stems. Slice lengthwise into thin strips (“tongues”). If they are bitter, soak in salted water.
Step 8
In a separate skillet, fry the eggplant slices on both sides until golden, using the remaining oil.
Step 9
Peel and press the garlic, then mix with salt in a small bowl. Adjust garlic to taste.
Step 10
Rub each eggplant slice with the garlic-salt mixture.
Step 11
Roll each slice into a small roll.
Step 12
Wash and sterilize jars using your preferred method. Place a few black or allspice peppercorns at the bottom. Add a layer of eggplant rolls.
Step 13
Add 1–2 tablespoons of the stewed tomato mixture on top.
Step 14
Repeat layers of eggplant rolls and tomato mixture until jars are full.
Step 15
Slice the reserved tomato into rings and place 1-2 rings on top in each jar.
Step 16
Place jars in a large pot with warm water up to the neck. Cover with lids and bring to a boil. Reduce heat and sterilize for 20-30 minutes. Place a towel at the bottom of the pot for convenience.
Step 17
5 minutes before sterilization ends, add 1 teaspoon of vinegar to each jar.
Step 18
Seal jars tightly with a canning key. Turn upside down, wrap in a warm blanket, and leave to cool completely. Store in a cool, dark place.
Step 19
If you plan to serve the appetizer immediately, skip the vinegar. Let the rolls marinate in the fridge for a while before serving.