Eggplant with mayonnaise for the winter with mushroom flavor: the best recipes

Eggplant with mayonnaise for the winter is a tasty and, most importantly, he althy dish. In the cold season, they will remind you of summer. This dish tastes like mushrooms, and its aroma is incomparable, one of the best. If you do spins, you won't regret it in winter.

How to choose the right eggplant

What happens in the end depends on the quality of the selected product, that is, eggplant. You can buy them or use your own, grown in the garden. Fruit should be round and about medium in size.

Initially inspect each vegetable, they should not have any damage. We need those who have a smooth and even skin that does not have flaws. The pulp should be dense, without voids, and the seeds should be large.

Cooking recipe

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

• Five kilos of eggplant;
• Eight hundred grams of any mayonnaise (preferably the one you like);
• Fresh onions - one and a half kilograms;
• Mushroom Flavored Seasoning Pack.

When you buy everything you need, you can actually start cooking eggplants in mayonnaise with mushroom flavor for the winter. The recipe is quite easy and does not take much time, eggplant canning is quite simple:

1. Pour water into a pot, let it boil. It is needed to boil eggplant a little. This will soften them and eliminate unpleasant bitterness.
2. The vegetables themselves need to be thoroughly washed and the stalks cut. If you want them to be 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 eggplant into small cubes or slices. Next, throw them into the already boiling water and let them boil for about 5 minutes.
4. Then drain the water and pour the vegetables into a colander.
5. Heat a frying pan well and pour some vegetable oil. Eggplant should be fried a little, but only a little. In the end, they should become slightly golden in color.
6. Next, you need to do the same with the onion, that is, remove the husk and chop it. Then fry in oil in a pan. Pour eggplant and onion into one saucepan, pour in mayonnaise and seasoning.
7. Mix everything well, but do it carefully.
8. Then sterilize the containers (jars). The resulting vegetable mixture must be decomposed into half-liter jars. It is even advisable to tamp to make it tighter. The containers themselves should be placed in a saucepan where water was previously heated. Next, this pan must be set on 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 preservation should be kept in the basement, because eggplants with mayonnaise for the winter can go bad. If there are few containers, place them in the refrigerator. The blue appetizer is great both cold and warm, you can also make a sauce.

Proportions

This deserves a section of its own as it is important to use all the ingredients in the right proportions to make really delicious Eggplant with Mushroom Seasoning.

1. For 2 kilograms of blue ones, use two tablespoons 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 like.
4. As for mayonnaise, it is advisable to use 800 grams, but less is possible, about 350-380 grams. It also depends on your preferences.
5. Do not add s alt to the dish additionally, because you can spoil the taste, you will season the eggplant with spices.

There is a spice in the recipe, that is, it is far from natural, as it is seasoned with mushroom seasoning for the winter, and perhaps not even very useful. However, its taste will surprise you, of course, if you eat eggplant with mayonnaise in reasonable quantities, a little bit.

For a test, it's better to close 2-3 small banks, and if you like it, make much more next year.

As an appetizer, the recipe is simply excellent. It will appeal to even those who do not appreciate canned eggplant or do not like them at all. They will recreate the summer atmosphere, remind 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 have a dish that will resemble mushrooms for the winter.

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