The best recipes for preparing eggplant with mushroom-flavored mayonnaise for the winter

Eggplants with mayonnaise for the winter are a tasty and, most importantly, healthy dish. In cold weather they will remind you of summer. This dish tastes like mushrooms, and its aroma is incomparable, one of the best. If you make twists, you will not regret it in winter.

How to choose the right eggplants

What you get in the end directly depends on the quality of the chosen product, that is, eggplants. You can buy them or use your own, grown in your garden. The fruits should be round in shape and approximately medium in size.

Initially, inspect each vegetable; they should not have any damage.We need those that have smooth and even skin that has no flaws. The pulp should be dense, without voids, and the seeds should be large.

Recipe

So, to start cooking you need to find all the ingredients needed for the dish:

• Five kilograms of eggplants;
• Eight hundred grams of any mayonnaise (preferably the one you like);
• Fresh onions - one and a half kilograms;
• Mushroom flavored seasoning – packaging.

When you buy everything you need, you can actually start cooking eggplants in mushroom-flavored mayonnaise for the winter. The recipe is quite easy and won’t take much time; canning eggplants is quite simple:

1. Pour water into the pan and let it boil. It is needed to slightly boil the eggplants. This will soften them and eliminate unpleasant bitterness.
2. The vegetables themselves need to be thoroughly washed and the stalks cut out. If you want them soft, peel them, but this is not necessary. Moreover, according to the original recipe, this should not be done.
3. Now, using a knife, chop the eggplants into small cubes or slices. Next, throw them into already boiling water and let them boil for about 5 minutes.
4. Then drain the water and place the vegetables in a colander.
5. Heat the frying pan well and pour in some vegetable oil. The eggplants should be fried a little, but only a little. As a result, they should become slightly golden in color.
6. Next, you need to do the same with the onion, that is, remove the husks and chop it. Then fry in oil in a frying pan. Pour the eggplants and onions into one pan, pour mayonnaise into it and add seasoning.
7. All this needs to be mixed thoroughly, but do it carefully.
8. Then sterilize the containers (jars).The resulting vegetable mixture should be divided into half-liter jars. It is even advisable to compact it to make it more dense. The containers themselves should be placed in a pan where the water has been previously heated. Next, you need to set this pan on the fire and wait until the water boils, then boil (the sterilization process lasts no more than 15 minutes). Then you need to pull out the cans and roll them up using the key. Until they cool down, they should be wrapped in towels. This is how they are marinated.

All recipes say that the preserves should be kept in the basement, because eggplants with mayonnaise may spoil during the winter. If there are only a few containers, place them in the refrigerator. The blue appetizer is wonderful both cold and warmed up; you can also prepare the sauce.

Proportions

This is worth devoting a separate section to, as it is important to use all the ingredients in the correct proportions to prepare truly delicious eggplant with mushroom seasoning.

1. For 2 kilograms of blueberries you should use two spoons of seasoning.
2. You need to put one onion on each eggplant.
3. By the way, you can season the dish with garlic if you want.
4. Regarding mayonnaise, it is advisable to use 800 grams, but less is possible, approximately 350-380 grams. It also depends on your preference.
5. You should not add additional salt to the dish, because you can ruin the taste; you will be seasoning the eggplants with spices.

The recipe contains spice, that is, it is far from natural, since it is seasoned with mushroom seasoning for the winter, and perhaps not even very healthy. However, its taste will surprise you, of course, if you eat eggplant with mayonnaise in reasonable quantities, a little at a time.

For testing, it’s better to close 2-3 small jars, and if you like it, you’ll make a lot more next year.

As a snack, the recipe is simply excellent.Even those who don’t appreciate canned eggplants or don’t like them at all will like it. They will recreate the summer atmosphere and remind you of the taste of summer.

Conclusion

If you follow the recipe and these recommendations, you will get high-quality and tasty eggplants for the winter. Zucchini can be stored for a long time, and their taste will not deteriorate, which is the most important thing. You will end up with a dish that will resemble mushrooms for the winter.