Warm summer is a time to relax, but not everyone can afford it. Especially hostesses who canned vegetables and fruits for the winter. And a surprisingly tasty recipe - Eggplant with mayonnaise can fill up the piggy bank of their favorite recipes. They taste like mushrooms. And the preparation does not take much time. Shall we prepare?

Ingredients:

• eggplant;
• garlic;
• mayonnaise;
• vinegar;
• mushroom seasoning;
• vegetable oil.

(read about proportions below)

How to cook eggplant with mayonnaise for the winter:

1. Put water in a saucepan to boil. In it, we will lightly boil the eggplants to remove the bitterness and make them soft.

2. Wash the vegetables and cut into cubes. Do not cut too small, especially eggplant. But the garlic needs to be chopped well.

3. In a frying pan or in a slow cooker, heat the oil and fry the onion until it becomes transparent.

4. Cook the eggplants for no more than 4 minutes. It all depends on the size of the pieces. Better to be slightly undercooked than overcooked.

5. In a bowl, mix the boiled eggplant, fried onion, mayonnaise, mushroom seasoning and garlic.

6. Pour in 4 tablespoons of vinegar.

7. Mix and place in sterilized jars.

8. Remove the rubber bands from the lids and cover the jars with them (but they must be returned before seaming!).

9. Can be sterilized in the usual way, in hot water. Or you can use the oven. To do this, it is heated to 150 degrees and our conservation is sent there. From the moment the liquid boils in them, we wait 5 minutes, and you can roll up with ordinary lids (do not forget to put rubber bands into the lids). We set the jars of eggplant to cool under the blanket for a day.

About proportions:

1. For this amount of eggplant (2-2.5 kg), you need to put 3 tablespoons of seasoning.

2. Place a small onion on each eggplant.

3. Put the amount of garlic according to your wishes.

5. There is no need to add salt.

Due to the presence of mushroom seasoning in this recipe, it cannot be called completely natural and, possibly, healthy. But this is an amazingly delicious recipe, and if you eat a little of it, there will be no harm. Close a couple of jars for the winter and see how this number increases next year. And as a snack, there is simply no price for it. This recipe will be appreciated even by those who don't like it. Cook eggplants like mushrooms for the winter and see for yourself!

Bon appetit and tasty preparations !!!

Best regards, Oksana (Solina).

I want to tell you a recipe called "blende", the dish is made from eggplant, but in fact you are eating 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 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, use natural mushroom seasoning if possible, but the usual option is also suitable. As for mayonnaise, if you take store-bought, you will not need vinegar; if mayonnaise is homemade, add a spoonful of ordinary vinegar to the salad. you can not only close, but also serve it to the table in the summer or autumn period, when eggplants are still available to us.




Ingredients:

- eggplant - 3 pcs.;
- onions - 2 pcs.;
- mayonnaise - 3 tablespoons;
- 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 photo step by step:

Peel the onion and rinse. Cut the onion into thin half rings. In a frying pan, heat a third of the total portion of vegetable oil, send the onion there and fry until tender.




Cook the eggplants separately. First, wash the blue ones and cut into strips, sprinkle with salt or soak in a saline solution for 15 minutes (add a tablespoon of salt to one liter of water). After the blue ones, rinse and squeeze. Fry blue for 10 minutes.




Combine mushrooms and eggplants, add mushroom seasoning and add paprika, pepper, salt if necessary.




Then add mayonnaise, if you use the store version, take good mayonnaise, fatty - 67%. Also skip a couple of medium garlic cloves on the press and send them to the pan.






Stir the salad well, warm it up and immediately turn off the heat.




Wash and steam the jars for the preparation. Directly fill hot jars with salad, immediately roll them up with sterile lids. That's all, if there are some eggplants left, give them time to cool down and take a sample. Put the jars with the blank upside down, cover with a blanket and leave alone for a day. Then put the eggplants in the cellar. They are no less tasty and

The topic of today's article is eggplant in mayonnaise with mushroom flavor for the winter. Once, while still a schoolgirl, my class and I went on an excursion to another city. Imagine, we are 14-15 years old and we are almost adults already (well, at least many of us thought so) are practically left to ourselves. A young teacher, the class teacher of the parallel class (she practically had nothing to do with us), went with us, and we also tried to pretend that we were completely carried away by the trip.

In fact, our small company organized evening hikes around the city, getting to know the local sights better, which our guide did not show us during the day. And I must say that we really behaved pretty decently, no alcohol or cigarettes, the rebellious spirit of youth simply boiled in us, taking us into the unknown. So, during the next walk, we wandered into a cozy cafe to wait out the rain and have a little snack. They brought us some meat and. I remember that it was very tasty, but I remember this story primarily because one girl from our company ate eggplants for the first time in her life and even tried to argue with us that these were mushrooms, not vegetables. Now we are adults and often remember this trip, but the girl, who then discovered the taste of eggplant for herself, now works in the catering industry and, of course, cooks great. So she told me a great recipe for a winter snack from blue ones in mayonnaise. The recipe is interesting and, I would say, in principle uncomplicated, despite several stages of preparation. Basically, we need to fry the diced eggplants in oil, combine with sautéed onions and minced garlic, then add mayonnaise and transfer to jars to sterilize in a water bath.
The recipe is designed for 7 liters.



Ingredients:
- eggplant fruit - 6 kg.,
- turnip onions - 2.5 kg.,
- garlic - 3 heads,
- table vinegar (9%) - 100 g,
- mayonnaise (without spices) - 500 ml.,
- vegetable oil - 400 g,
- fine crystalline table salt, spices - to taste.




We wash the eggplant fruits from sand and dirt, cut off the stalk and cut into large pieces. Sprinkle the eggplants with salt and leave for a couple of hours to get rid of the bitterness.




Peel the onion, rinse and chop in half rings.




Then in a frying pan preheated with oil, sauté the onion until golden brown. Since there are quite a lot of onions, we sauté them in separate portions so that they are fried evenly.




We clean the garlic from the scales, rinse and press with a garlic press.
Now we also fry the eggplants in portions.




In heated oil until a beautiful crust.




We put them in a bowl, add the sautéed onions, chopped garlic, spices.




Then pour in vinegar and mayonnaise, mix the mass and transfer it to the jars prepared in advance.




Now we sterilize the snack in a water bath: boil half-liter jars for about 20 minutes.




Then we close the jars with boiled lids and wrap them up to keep warm.
After a day, the jars can already be rearranged for further storage.




We remind you that last time we had

To prepare mushrooms for the winter, you do not have to use them. Mushrooms can be made with eggplant. Do you hear it for the first time? I'll give you a good recipe that I use every year when I canning 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 eggplants so that they taste like mushrooms. It is worth adding mayonnaise and fragrant mushroom seasoning to them, as not eggplants, but real mushrooms appear in the jar. The taste of eggplants changes instantly and it is a pleasure to eat them. It feels like you've fried mushrooms with onions and seasoned them with mayonnaise. No one will immediately understand that these are not mushrooms.



Required products:
- eggplant,
- onion,
- mushroom seasoning,
- mayonnaise,
- vegetable oil.




Peel the eggplants so that they resemble mushrooms as much as possible. Black rind can ruin not only the appearance, but also the taste. Since the eggplant peel is a little harsh. Cut the peeled eggplants into medium cubes.




Fry the eggplants in vegetable oil until tender. We fry them without salt. The oil will absorb well into the eggplant, so top up immediately if necessary.




Cut the onion into squares.




Again, sauté the onion in vegetable oil until soft, until it becomes transparent and slightly only golden. Overcooked onions will taste bitter and ruin the taste of the eggplant.




Stir the fried vegetables: eggplant and onion. There is plenty of oil in them, so do not add any more.




Pour mushroom seasoning with vegetables. I had a seasoning that already contained salt, so I did not salt the preparation. Read the composition




Add mayonnaise and stir eggplant. It already smells very tasty and looks like mushrooms.




Put the eggplants in mayonnaise in jars and put them to sterilize. When the water in the dish boils, we time it and sterilize it for 20 minutes.




Then, as usual, roll up, tighten the lids and insulate the cans with a "fur coat". Any blanket or warm fabric is suitable for insulation. Store ready-made eggplants like mushrooms until cold, they will stand great if you do not eat them ahead of time. They are so delicious and delicious!
I also recommend to find out

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:

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 stocks. 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 sealed 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.