And as soon as eggplants are not harvested for the winter. It seems that many types of conservation have already been invented. But lately there have been fashionable preparations with mayonnaise. Let's cook eggplants with him for the winter.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Summer has come to an end, and already all the pantries are filled with jars with all kinds of preparations for the winter. But the end of summer is another wave of fruits and vegetables. August and September are rich in plums, apples, pears, eggplants and more. And despite the fact that there is already plenty of conservation, but the hostesses manage to close and close more jars, replenishing their supplies. Today we will preserve eggplants in mayonnaise. The taste of this piece is very similar to mushrooms. Therefore, it will be very much to the taste of fans of mushroom dishes. Although any person, having tried one jar of this blank, will prepare a similar preservation annually.
The preparation process for this canning is pretty simple. It doesn't take much time. I would like to note that despite the fact that the calorie content of eggplants is low, in tandem with mayonnaise, this figure is very high. Therefore, for those who follow the figure, it is better to exclude twisting from the diet. But this dish has a plus: it perfectly saturates, especially if you put the appetizer on bread. It is very important for the recipe to buy whole and not rotten fruits, otherwise corked eggplants will acquire the bitterness of spoiled vegetables. All in all, fill your piggy bank with amazing delicious recipes.
- Caloric content per 100 g - 139 kcal.
- Servings - 1 can of 500 ml
- Cooking time - 1 hour
Ingredients:
- Eggplant - 2 pcs.
- Onions - 2 pcs.
- Mayonnaise - 200 ml
- Table vinegar - 2 tablespoons
- Garlic - 3-4 cloves
- Salt - 1 tablespoon
- Ground black pepper - a pinch
- Vegetable oil - for frying
Step by step cooking eggplant with mayonnaise for the winter:
1. Wash the eggplants, remove the tail and cut into cubes with sides of about 1 cm. Sprinkle each piece with salt and leave for half an hour so that the bitterness comes out of the fruit. Then put the blue ones in a colander and wash under running water. Transfer to a paper towel to absorb all the moisture.
2. Peel the onions and chop them into strips.
3. In a frying pan in vegetable oil, fry the eggplants until golden brown.
4. In another pan, sauté the onions until transparent.
5. Combine eggplant and onion in one large skillet.
6. Season with salt and pepper. Season with peeled garlic cloves passed through a press, stir and cook for 5 minutes.
7. Add vinegar and stir again.
8. Turn off heat and add mayonnaise. Stir well again. By this time, wash the cans of soda, sterilize over steam and put the hot snack in hot cans. Seal immediately with sterile caps and leave in a warm place to cool completely. Store the jars in a cool place after cooling.
See also a video recipe on how to cook eggplant with mayonnaise for the winter.
