To prepare mushrooms for the winter, you don’t have to use them. Mushrooms can be prepared from eggplants. Is this your first time hearing this? I give you good recipe, which I use every year when I preserve eggplants like mushrooms for the winter with mayonnaise and mushroom seasoning. Since I love eggplants in any form, there is such a variety in my pantry: in tomato, spicy, sweet and many others. I learned how to roll up eggplants so that they taste like mushrooms. As soon as you add mayonnaise and aromatic mushroom seasoning, the jar contains not eggplants, but real mushrooms. The taste of eggplants instantly changes and it is a pleasure to eat them. It feels like you fried mushrooms with onions and seasoned them with mayonnaise. No one will immediately understand that these are not mushrooms.
Required Products:
- eggplants,
- onion,
- mushroom seasoning,
- mayonnaise,
- vegetable oil.
Peel the eggplants so that they look as much like mushrooms as possible. Black peel can spoil not only appearance, but also taste. Because the eggplant peel is a little tough. Cut the peeled eggplants into medium cubes. 
Fry the eggplants in vegetable oil until tender. We fry them without salt. The oil will be absorbed well into the eggplants, so add it immediately if necessary. 
Cut the onion into squares. 
Again, sauté the onion in vegetable oil until soft, until it becomes transparent and slightly golden. Overcooked onions will taste bitter and ruin the taste of the eggplant. 
Stir in the fried vegetables: eggplant and onion. They have plenty of oil, so don't add more. 
Add mushroom seasoning to vegetables. I had a seasoning that already contained salt, so I didn’t salt the preparation. Read the composition 
Add mayonnaise and stir the eggplants. It already smells very tasty and like mushrooms. 
Place the eggplants in mayonnaise in jars and sterilize them. When the water in the dish boils, time it and sterilize for 20 minutes. 
Then, as usual, roll up the jars, screw on the lids and insulate them with a “fur coat”. Any blanket or warm fabric is suitable for insulation. Store ready-made eggplants like mushrooms until cold weather; they will last great if you don’t eat them ahead of time. They are so tasty and appetizing!
I also recommend that you find out
I want to tell you a recipe called “blende”, the dish is prepared from eggplants, but in fact you eat mushrooms. Very tasty, simple and easy - eggplants are like mushrooms for the winter with mayonnaise and mushroom seasoning. Due to the fact that eggplants are quite easily saturated with any aromas, the taste of blue ones can be made to match mushrooms or chicken. For the recipe you will need simple products, if possible, use natural mushroom seasoning, but it will also work regular option. As for mayonnaise, if you take store-bought, you won’t need vinegar; if you use homemade mayonnaise, add a spoon to the salad regular vinegar. You can not only close it, but also serve it to the table in the summer or autumn, when eggplants are still available to us. 
Ingredients:
- eggplants – 3 pcs.;
- onions – 2 pcs.;
- mayonnaise – 3 tbsp;
- mushroom seasoning – 1.5 tsp;
- garlic – 1-2 cloves;
- ground pepper– 1 pinch;
- paprika - to taste;
- salt (if not in mushroom seasoning) – 1 tsp;
- vegetable oil – 70 ml.
Recipe with photos step by step:
Peel the onion and rinse. Cut the onion into thin half rings. Heat a third of the total portion of vegetable oil in a frying pan, add the onion there and fry until tender. 
Separately cook the eggplants. Pre-wash the blue ones and cut them into strips, sprinkle with salt or soak in saline solution for 15 minutes (add a tablespoon of salt per liter of water). Afterwards, rinse the blue ones and squeeze them out. Fry the blue ones for 10 minutes. 
Combine mushrooms and eggplants, add mushroom seasoning and add paprika, pepper, and salt if necessary. 
Next add mayonnaise, if you use the store-bought version, use good, fatty mayonnaise - 67%. Also press a couple of medium cloves of garlic through the press and place them in the frying pan. 
Mix the salad thoroughly, heat through and immediately turn off the heat. 
Wash and steam the jars for the preparation. Fill the hot jars directly with salad and immediately seal them with sterile lids. That's all, if there are a few eggplants left, give them time to cool and take a sample. Place the jars with the preparation upside down, cover with a blanket and leave alone for a day. Then put the eggplants in the cellar. They turn out no less tasty
Good afternoon. Today I got up in the morning, and I wanted to eat fried eggplants so much that I had to quickly run to the market for a couple of these vegetables. I usually fry the fruits in slices in a frying pan and coat them with mayonnaise and garlic, put a slice of tomato on top and put everything on fresh bread. They turn out excellent!
But you must admit that tried and true recipes get boring, and you want something new, but also tasty and easy to prepare. Therefore, without hesitation, I googled the information and found very interesting technology cooking “little blue ones”. It turns out that they can be made so that they taste similar to real mushrooms. And since I also love to eat, I wanted to try this cooking method.
I think eggplants, like mushrooms, can be classified as both a hot and cold appetizer. And many people also prepare salad this way. I certainly recommend trying all the recipes. I would also like to note that the food prepared in this way can be prepared for future use by simply transferring the finished food into clean jars, sterilizing them, closing them and storing them until winter.
By the way, while I was selecting best recipes On our topic, I came across a very interesting article about how you can cook zucchini like milk mushrooms. To be honest, I was surprised that zucchini can also be cooked this way and that they are similar to mushrooms. In general, I will try this new dish in the near future. For those interested, I share the link https://minyt-ka.ru/kabachki-kak-gruzdi-na-zimu.html. Prepare for your health!
Well, we start preparing a hearty snack. And in honorable first place is the cooking method, which I have already tried personally. It differs from all other recipes in that we will marinate the “blue” vegetables a little. And be sure to add garlic, because you simply cannot do without it.
Ingredients:
- Eggplants - 5 kg;
- Garlic - 3 heads;
- Dill - 1 bunch;
- Vegetable oil - 300 ml;
- Vinegar 9% - 250 ml + 50 ml;
- Ground black pepper - 1 teaspoon;
- Salt - 4 tbsp. spoons;
- Sugar - 1 heaped teaspoon;
- Water - 4.5 liters.
Cooking method:
1. Wash and cut off the stalks of the “little blue” ones, and cut the vegetables themselves into cubes.
Take young and dense fruits.
2. Take a deep saucepan and pour water into it. Bring the liquid to a boil and pour in vinegar (50 ml). Send the chopped eggplants and boil them for 5 minutes from the moment the water boils.
Vinegar prevents eggplants from overcooking.
3. Place the finished cubes on a sieve. And when all the water has drained, transfer the vegetable to a large container.
4. Wash and dry the dill, chop finely. Peel the garlic and finely chop it too.
5. Combine dill with garlic, pour in vinegar and vegetable oil. Add salt, sugar and pepper. Mix everything well and leave until the salt and sugar dissolve.
6. Pour the prepared marinade over the boiled cubes.
7. Mix everything well again.
8. Transfer the salad into clean jars, while lightly shaking the containers. Also distribute the remaining marinade into jars.
9. Close the jars with lids and put them in the refrigerator. After 12 hours, the snack is ready to eat.
If you want to make such a salad in the winter, then sterilize the full jars and seal them with lids. Turn upside down, cover with a blanket and cool. Then store it in a cellar or pantry.
How to cook eggplants like mushrooms so that you can eat them right away
The next option involves adding not only garlic, but also onions. Plus, add fresh herbs to your taste and discretion. Also for more spicy taste added to the composition soy sauce.
Ingredients:
- Eggplants - 2 pcs.;
- Salt - a pinch;
- Garlic - 2 cloves;
- Table vinegar - 1 teaspoon;
- Vegetable oil - 3 tbsp. spoons;
- Onions - 1 pc.;
- Ground black pepper - a pinch;
- Cilantro, parsley, dill, basil - several sprigs each;
- Soy sauce - 2 tbsp. spoons.
Cooking method:
1. Wash and dry the fruits. Then cut them into strips.
In order to remove bitterness from vegetables, you need to sprinkle the cut pieces with salt and leave for half an hour. And after time, rinse under running water and dry with a paper towel.
2. Pour oil into a frying pan and heat it up. Toss in the chopped vegetables.
3. Fry them until golden brown.
Don’t forget that during frying the “little blue ones” absorb a lot of oil, so it needs to be added. It’s better to use a frying pan with a non-stick coating, so you don’t need to add oil, and the vegetables won’t burn.
4. Peel the onion and garlic. Chop the onion into half rings and cut the garlic into small cubes.
5. Now it’s the greens’ turn. It needs to be washed and dried, and then finely chopped.
6. Combine onions, garlic and herbs in one container.
7. Then add the fried eggplants.
8. Salt and pepper the mixture. Pour in a little vegetable oil, add soy sauce and vinegar. Mix everything well. Close the container with a lid and put it in the refrigerator.
9. When the appetizer has cooled down, you can eat it, but it is better to leave it in the refrigerator for another couple of hours so that the vegetables are well marinated.
Recipe for eggplant salad with egg
And here is the preparation of the salad with boiled eggs. The composition of the products is so simple that every housewife always has them on hand. Therefore, it’s simply impossible not to try this snack. Tasty, healthy and original.
Ingredients:
- Eggplant - 4 pcs.;
- Onion - 2 pcs.;
- Eggs - 4-5 pcs.;
- Mayonnaise - to taste;
- Salt, sugar - to taste;
- Oil - for frying.
Cooking method:
1. Cut the “blue ones” into thin strips. Peel the onion and cut into half rings.
Season the straws with a little salt and leave for 15 minutes, then rinse and dry the vegetables. Pickle the onion. Pour boiling water over it and leave for a couple of minutes, then drain the water. And add 1 tbsp to it. a spoonful of sugar and 4 tbsp. spoons of table vinegar. Pour boiling water (50 ml) again and cover with a lid. Leave for 5-10 minutes.
2. Now fry the eggplants in vegetable oil until golden brown.
3. Boil the eggs hard in advance, cool and peel them. Cut them into strips too. Place the fried eggplants, pickled onions (don't forget to squeeze them out of the marinade) and chopped eggs into a deep plate.
Or you can prepare not a salad version, but a hot or cold appetizer, which is called “A la mushrooms”.
Ingredients:
- Eggplants – 2-3 pcs.;
- Onions – 2 pcs.;
- Garlic – 1 head;
- Sour cream – 200 gr.;
- Eggs – 2-3 pcs.;
- Greens, salt - to taste.
Cooking method:
1. Wash the eggplants and cut into medium-sized cubes. Place them in a deep bowl and beat in the eggs, mix everything well.
At this stage, do not salt the vegetable!
2. Peel the onion and cut it into cubes. Fry in vegetable oil until half cooked.
3. Add the eggplant and egg mixture to the frying pan with the onions. Fry the vegetables until golden brown.
4. Peel the garlic and chop finely. Combine it with sour cream. Pour this mixture into a frying pan and add salt to taste.
5. Finely chop the greens and add them to the rest of the ingredients. Mix everything well, close the lid and simmer for 5 minutes over low heat.
6. Everything is ready. Can be served. By the way, you don’t have to stew the greens, but sprinkle them on top after cooking the dish.
Eggplants like mushrooms with mayonnaise
Now I suggest you try a technology in which the “little blue ones” are boiled first, and only then fried. Well, they add mushroom seasoning to enhance the taste. Try it, it turns out very tasty.
Ingredients:
- Eggplants – 1 kg;
- Mayonnaise – 3 tbsp. spoons;
- Onion – 1 pc.;
- Mushroom seasoning – 1 tbsp. spoon;
- Vegetable oil – 2 tbsp. spoons;
- Water – 1 l;
- Ground pepper – 1 teaspoon.
Cooking method:
1. Peel the onions and chop them with a knife. Fry it in vegetable oil in a frying pan until half cooked.
2. Next, wash the “little blue ones” and put them in a deep saucepan. Fill with water. Place the pan on the fire and bring to a boil. As soon as the water boils, boil the fruits for 1-2 minutes. Next, turn off the heat, and transfer the vegetables to a plate and cool.
3. Then remove the skin from them, this will get rid of the bitterness.
4. Now cut the peeled eggplants into cubes.
5. Add vegetable cubes to the half-finished onion and fry the contents for 15-20 minutes. And at the very end, add mayonnaise and mushroom seasoning.
6. Mix everything well and simmer the food for another 5 minutes. Then remove from heat. You can eat immediately, or cool and serve cold.
This snack is great for spreading on bread. They turn out very satisfying.
Video on how to cook eggplants so they taste like mushrooms
Of course, I can’t do without a video story. I found the simplest and fastest recipe. There are also a minimum of ingredients.
You will need: 600 gr. eggplant; 2 eggs; salt pepper; vegetable oil. All that remains is to watch the video and go to the kitchen to cook).
Quick recipe for fried eggplant with mushroom cubes
Here's another detailed method preparing a snack with a mushroom cube. If you don’t have a cube, then it’s okay, you don’t have to add it. And the recipe is very simple and popular.
Ingredients:
- Eggplants - 3-4 pcs.;
- Onion - 2 pcs.;
- Eggs - 2-4 pcs.;
- Mushroom cube - 1 pc.;
- Vegetable oil - for frying;
- Ground black pepper - to taste.
Cooking method:
1. Peel the eggplants and cut into cubes of any shape.
2. Then break the eggs and beat them with a mixer until foamy.
3. Pour the beaten eggs over the chopped cubes and mix everything well.
4. Close the lid and leave room temperature for 1 hour. During this time, stir the contents 5-6 times.
5. Now grind the mushroom cube.
6. Peel the onion and finely chop it.
7. Pour vegetable oil into a frying pan and heat it up. Add the eggplants and fry them lightly. Then add the onion and continue to fry for 3 minutes.
8. Then add the mushroom cube and pepper. Stir and fry the contents until cooked.
The dish is completely ready!
Cooking delicious eggplants like mushrooms with sour cream
I also liked the following technology and I even wrote it down in my cookbook. Well, because the combination of blueberries, dill and onions with sour cream is simply incomparable.
Ingredients:
- Eggplants - 2 pcs.;
- Egg - 1 pc.;
- Onion - 1 pc.;
- Sour cream - 3 tbsp. spoons;
- Dill - 3-4 sprigs;
- Mushroom seasoning - to taste.
Cooking method:
1. Rinse the “blue ones” well and dry. Cut into cubes.
2. In a separate bowl, beat the egg with a fork.
3. Peel the onion and cut into half rings. Fry in vegetable oil until transparent.
4. Mix the blue cubes with beaten egg and leave for 1 hour. Then transfer to the frying pan with the onions and fry everything together until the vegetables are soft.
6. Finely chop the dill. Place it in the frying pan too.
7. Mix everything well and simmer over medium heat for 5-7 minutes.
8. Place the dish into portioned plates and eat to your health.
Eggplant salad with apple cider vinegar
And another option with marinating. The snack is nutritious, but not too greasy. And if you like spicy things, then add hot ground pepper instead of sugar.
Ingredients:
- Water - 1 l;
- Salt - 1 tbsp. spoon;
- Sugar - 2 tbsp. spoons;
- Apple vinegar (or 6%) - 150 gr.;
- Greens - a bunch;
- Eggplants - 1 kg.
Cooking method:
1. Pour water into a saucepan and bring it to a boil. Add salt and sugar, pour in vinegar. Then place the coarsely chopped pieces of the “blue” ones into the boiling marinade.
2. Mix everything and bring to a boil. Boil the contents for 3-4 minutes. And then put it in a colander and drain all the water.
3. Wash and dry the greens, chop finely. Pour the prepared herbs over the hot eggplant pieces and mix everything well.
Add chopped garlic if desired.
4. Transfer the resulting mass into a container and close it. Place in the refrigerator for 12 hours. After the time has passed, the appetizer will be completely ready.
The best recipe for eggplants as mushrooms for the winter
You will need: 2 kg eggplant, 1/3 pod of hot pepper, 1 large head of garlic, 250 ml vegetable oil, 50 gr. dill; for marinade: 2 tbsp. spoons of sugar, 2 tbsp. spoons of salt, 2-3 cloves, Bay leaf 2 pcs., allspice 2-3 pcs., peppercorns 5-6 pcs., vinegar 9% 10 tbsp. spoon, water.
As you can see, to cook eggplants like mushrooms, you don’t need any special skills or imagination, everything is extremely simple. Well, the appetizer turns out excellent. For a change everyday dishes This dish is very appropriate, and of course healthy. So don’t hesitate and cook the “little blue ones” in this interpretation too. I wish everyone bon appetit!
Every housewife tries to prepare for winter in advance. Preservation is done year after year, but sometimes you want to try something unusual. Eggplant twists are not very diverse. It’s worth trying to prepare a few jars of mayonnaise to try; there’s always room for this delicacy in the pantry.
Canning eggplants for the winter
This vegetable is very valuable and tasty. Useful properties due to the presence of potassium, which is involved in the work of the heart muscle. It is also considered one of the effective fat burners, therefore it is recommended for dietary nutrition. Unfortunately, the shelf life of blue ones is fresh very small, so resourceful housewives came up with various ways its preservation for the winter. For example, salads with the addition of mayonnaise are popular.
How to choose the right eggplants
The quality of the final product depends on the selected vegetables. To do this, you need to treat your purchase with full responsibility. It is better to choose medium-sized, round fruits. It is recommended to inspect the eggplant for damage and use those that have smooth, even skin without blemishes. As for the pulp, it should be dense, but soft, without voids, the seeds should be medium-sized. This way you can protect yourself from receiving a spoiled product at the end.
Preparing vegetables for canning
It is not enough to buy high-quality fruit for preparing eggplants with mayonnaise for the winter; it must be properly prepared. For example, you will have to get rid of the inherent bitterness of eggplants. To do this, you need to wash the fruits thoroughly, make a deep puncture with a fork in several places, sprinkle with salt, and leave in this form for 30 minutes. After this period, the eggplants need to be thoroughly washed and they will be ready for further processing. culinary processing.
For preservation, it is better to use vegetables directly in the skin. This will allow them to maintain their original appearance and make their taste more pronounced. To protect the pulp from darkening, if the recipe requires slicing the fruit, cold water with lemon juice. It is not recommended to use a metal knife. This also applies when eggplants need to be chopped to prepare caviar, as an unpleasant aftertaste may appear.
Before canning for the winter, it is better to bake this vegetable, since in this form it is well absorbed by the body. They also retain most of the vitamins, useful substances. However, for this you need not to overcook the vegetables in the oven and use high temperature so that the flesh does not darken and the fruit remains visually attractive. And, of course, you only need to use clean, odorless dishes and jars. And then eggplants with mayonnaise will become your favorite dish for the winter.
Eggplant snacks for the winter
Preparations from this vegetable can become not only an original tasty snack, but also a complete meal. Moreover, there will always be an opportunity to surprise guests with a new version of cooking eggplant. Homemade snacks are a guarantee of the naturalness of the dish. This is the only way to be sure that there are no preservatives or dyes in the jar, and the taste will always be natural. This dish will find a place on any festive table.
Marinated eggplants for the winter with mayonnaise
To prepare the salad you will need:
- eggplants – 1 kg;
- onion– 400 g;
- table vinegar– 20 ml;
- mayonnaise – 100 g;
- vegetable oil, salt, pepper.
Recipe:
- Wash the blue ones, cut into cubes, add salt, and leave for half an hour.
- Meanwhile, chop the onion and fry it in heated oil.
- Next, wash the vegetables, fry and mix with onions.
- Add the remaining ingredients to the mixture and place in jars.
- Cover with lids and sterilize for half an hour, then seal tightly.
- Store eggplants with mayonnaise for the winter in a cool, dark place.
Recipe for blue ones for the winter with mushroom flavor
When there is no way to close the mushrooms, rolling up eggplants with mayonnaise for the winter will help. special recipe. They cannot be distinguished from the real “inhabitants” of the forest. The taste will be very mushroomy. You need to prepare:
- blue ones - 2 kg;
- medium bulbs – 2 pcs.;
- garlic – 2 heads;
- celery, can be replaced with parsley;
- salt, pepper, bay leaf;
- for marinade: vegetable oil, water, vinegar - a third of a glass each.
Recipe:
- First you need to prepare the eggplants. To do this, cut them into small cubes, add salt and leave.
- During this time, chop the onion, garlic, parsley, prepare the marinade (mix the ingredients, bring to a boil).
- The little blue ones, after they have released their juice, wash them cold water, fry, put in sterilized jars (prepare in advance).
- Add a mixture of onions, garlic and parsley, pour over the hot marinade.
- Cover with lids, no need to roll up, sterilize. The time depends on the volume of the jar, for example, liter jars, at least 15 minutes.
- Turn over and cover until cool.
Canned eggplants for the winter with garlic and mayonnaise
To prepare this delicious snack blue ones need to be prepared following ingredients:
- eggplants – 3 kg;
- onions – 1 kg;
- mayonnaise – 1 small package (200g);
- garlic – 2 medium heads;
- table vinegar - 2 tablespoons;
- salt, vegetable oil.
Recipe:
- Wash the blue ones, cut into cubes, sprinkle with salt.
- Leave in this state for 20-30 minutes, until the juice begins to stand out, which is then drained.
- Heat vegetable oil in a frying pan and fry the prepared vegetables in it until they become soft and golden.
- Do similar actions with onions.
- After this, mix both ingredients, add salt, crushed garlic and other spices to taste, including vinegar.
- The mixture can be seasoned with mayonnaise and placed in sterilized jars, carefully closed.
Recipe for eggplant caviar with mayonnaise
In order to prepare this appetizer, you need 1 kilogram of eggplant. following products:
- garlic - a few cloves;
- mayonnaise – 4 spoons;
- vinegar - 2 tablespoons;
- salt, sugar, hot peppers taste.
Recipe:
- Wash the eggplants and bake in the oven at 200 degrees until soft (30-40 minutes is enough).
- Allow the fruits to cool, then peel and squeeze out the juice. Chop them with a knife, add crushed garlic, mayonnaise and salt.
- Beat the mixture well and simmer for 15-20 minutes, then pour in the vinegar.
- Expand eggplant caviar into jars and sterilize them for 15 minutes.
- Roll up, turn over and let cool. Can be used nylon covers, however, you will have to store it in the refrigerator.
Video: homemade eggplant preparations
Eggplant - universal product, which is widely used in cooking. It is used to prepare the most variety of dishes, boiled, fried, baked. It has excellent canning properties: it is easy to process, goes well with other vegetables, is not prone to fermentation, has long term storage You can prepare them for future use different ways: salt, pickle, ferment, whole, cut into pieces, ground into puree. Canning eggplants with mayonnaise for the winter - interesting option preparing a snack that is suitable for both everyday use, and for the festive table.
Eggplant with mayonnaise is one of the most popular summer snacks. The low cost of products, ease and speed of execution make it indispensable when you need to cook something “on a quick fix" For the same reason, housewives willingly cover vegetables in this way for long winter. It turns out gourmet dish, in which the eggplant tastes like mushrooms.
In order for the preparation to be tender, you need to know some of the subtleties of preparing eggplants. Home distinctive feature vegetable is its inherent specific bitterness. This does not bother many; it is believed that it gives ready-made dish piquancy. If you intend to get rid of the bitter taste, this is not difficult to do. In addition, as a result of selection, varieties have been developed in which bitterness is minimized: Valentina F1, Lilac Fog, Quartet, Bull's forehead, white-skinned Swan and Ping-Pong F1.
When frying, eggplants absorb a lot of oil: their structure resembles a sponge. Soaking in salt water partially solves this problem - the vegetables will shrink and less oil will be needed. It is also recommended to cook them until half cooked in a microwave oven, placing them for 3 minutes under a closed lid.
How to choose the right eggplants
To prepare any eggplant dishes, you should use only high-quality raw materials. When choosing products for preservation, you need to pay attention to their appearance. Signs of fruit freshness are:
- smooth shiny skin;
- density and elasticity when pressed;
- uniform coloring, rich color;
- absence of stains, cracks and other damage;
- green stalk;
- there are no dark-colored seeds with an unpleasant odor in the cut;
- white pulp.
Eggplants come in many varieties that vary in color and shape of the fruit. Flat and oblong varieties have a more pronounced bitterness, oblong ones have delicate taste. You should not use overripe vegetables - they become dry, very bitter, and there are too many large hard seeds in the fruit pulp. They can be recognized by their large size and lighter color compared to young fruits.
Accumulates in overripe eggplants a large number of solanine is a natural toxin that provides protection against diseases and pests. This factor can cause food poisoning.
Preparing vegetables for canning
First of all, it is necessary to carefully examine the fruits and discard those that are in doubt. Next you should move on to standard activities:
- Washing, which is an important factor to ensure shelf life. Vegetables must first be soaked for half an hour in a large basin, then rinsed under running water.
- Next, the eggplants should be cleaned: remove the stalks and sepals. To remove the peel or not, each housewife decides in her own way. The process is quite lengthy; to avoid darkening of the pulp, each fruit without peel is placed in a bowl with cold water.
- Cut the eggplants as desired: into cubes, rings, “tongues,” or strips.
- Blanch in boiling water for 7 minutes followed by immersion in ice water to remove bitterness. Also for this purpose, you can soak the eggplants in a 2% salt solution or sprinkle them with salt in layers for half an hour and rinse with clean water.
Recipes for eggplant with mayonnaise
Eggplant in mayonnaise - tender and hearty snack, which can be presented as an addition to the main dish or eaten separately. The degree of fat content of mayonnaise significantly affects the result - the fattier the sauce, the richer the taste of the dish.
Simple recipe
There are quite a few options for preparing eggplant with mayonnaise. They are prepared by frying, stewing, with the addition of various spices, garlic, and herbs. For execution simple recipe The following ingredients will be required:
- 1 kg blue ones;
- 400 g onions;
- vinegar - to taste;
- 100 g mayonnaise;
- 100 ml vegetable oil;
- pepper, salt.
Cut the prepared eggplants into slices and soak in salted water. Finely chop the onion and fry in oil. While it is frying, drain the vegetables in a colander, rinse, and drain. Fry the eggplants separately, combine with onions, salt and pepper, season with mayonnaise. Place in jars, sterilize for half an hour, and seal tightly.
Recipe for blue-flavored mushrooms
Eggplants are prepared according to taste preferences: sweet, hot, spicy. IN this recipe describes how you can disguise them as mushrooms. For this you will need:
- 2.5 kg of vegetables;
- 500 g onions;
- 350 ml mayonnaise;
- 80 g mushroom seasoning;
- 50 ml vegetable oil;
- 350 ml water.
Cut the onion into half rings and fry in a large cauldron. Cut the eggplants with skin into cubes, add to the onion, and add water. Simmer, stirring occasionally, for 40 minutes. When halfway done, add mayonnaise and seasoning and cool. Pack the product into jars, sterilize and close.
And this is a recipe for spicy lovers:
- Eggplants - 2.5 kg.
- Garlic - 1 head.
- Chili pepper - 1 pc.
- Water - 2.5 l.
- Salt - 100 g.
- Sugar - 0.5 cups.
- Vinegar 9% - 150 ml.
- Vegetable oil - 250 ml.
Cut the eggplants into medium length strips. Boil water in a saucepan, add salt, sugar, add vinegar, and toss in the blue ones for 6-8 minutes. Throw in a colander. In a frying pan, fry the sliced garlic and hot pepper for 2 minutes. Place the eggplants in the pan, stir, bring to readiness, and cool. Place in jars, sterilize for 15 minutes, and close with a lid.
With garlic
Garlic is an indispensable seasoning in home canning. It enriches the aroma and taste of pickles and marinades. It is very appropriate in cold eggplant salads and complements their taste well. Preparing such a preparation for the winter involves the following products:
- Blue ones - 500 g.
- Onions - 200 g.
- Garlic - half a head.
- Mayonnaise - 100 ml.
- Salt and pepper to taste.
- Vegetable oil.
- Greenery.
Cut the fruits with skin into cubes, blanch, dip in cold water, let the water drain. Fry chopped onion in small quantity oil, at the end of cooking add garlic, passed through a press. Fry the blue ones separately. IN large dishes mix ready ingredients, salt and pepper to taste, add finely chopped herbs, mayonnaise and mix. Place in sterilized jars, sterilize for 30 minutes, and roll up.
Without sterilization
The blanks can be closed using the hot method. In this case, the glass containers must be thoroughly washed and sterilized, and the lids must be boiled. It is convenient to do this during the packaging process finished product. The cauldron with the preparation must be set to minimum heat to maintain a high temperature. At the same time, begin sterilizing the steamed jars. The finished hot container should be filled with products and rolled up, while the next one awaits its turn, passing heat treatment. Products you need to prepare:
- Little blue ones - 2.5 kg.
- Onion - 1 kg.
- Garlic - 1 head.
- Mayonnaise - 250 ml.
- Refined oil - 100 ml.
- Salt, red and black pepper.
- Water - 350 ml.
Peel the blue ones, soak in salted water, rinse, and discard in a colander. Finely chop the onion and fry in a large cauldron. Throw vegetables into it, add water, stir, simmer for half an hour. 10 minutes before readiness, squeeze out the garlic, add mayonnaise, salt and pepper. Place in hot jars and seal.
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