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Eggplant with mayonnaise for the winter is a hearty dish rich in vitamins due to the main ingredient. The appetizer is very convenient for eating, because it can be served at the table as an independent dish or as an addition to the main one. Salad for the winter will appeal to everyone: lovers of mushrooms, garlic, tomatoes, and just those who do not have free time.
Features of cooking eggplant with mayonnaise for the winter
Since preservation is prepared for long-term storage, they should be placed in sterilized containers. Banks should be chosen in a small volume so that they are not opened for too long, which can be dangerous for the dish.
Eggplant is a vegetable that intensively absorbs fats and oils. That is why it is necessary to choose a non-stick frying pan for its preparation, or use an oven. The latter method will make the dish less fatty and high-calorie.
For eggplant with mayonnaise for the winter, which taste like julienne, it is better to choose a seasoning for mushrooms that does not contain monosodium glutamate and overly bright spices such as chili, sage, mint, cumin and others.
If, in accordance with the recipe, a bay leaf was used, it must be removed from conservation at the end of cooking, as it can subsequently give an unpleasant bitterness.
Selection and preparation of eggplant for conservation
Preference should be given to young eggplants of medium size – 12-15 cm in length, rounded, with a beautiful, even and dense skin without mold, rot and dents. The pulp of the vegetable should be white, not sluggish.
Before the preservation process, the bitterness of the main ingredient must be removed. To do this, place the chopped vegetable in salted water and press down with a press. You can also chop the fruit with a fork, salt well and let stand for at least 20 minutes. In addition, bitterness will disappear if chopped eggplant is sprinkled with 1 tbsp. l. salt and leave for 15-20 minutes. Regardless of which method of bitterness removal was used, at the end of the allotted time, the vegetable should be squeezed out and thoroughly washed under running water so that the remaining salt does not affect the taste of the final dish.
Recipes for winter eggplants with mayonnaise
Experienced chefs have compiled many variations of cooking a dish with mayonnaise for the winter. Those who have not previously prepared eggplant preservation will be helped to learn and find their favorite appetizer recipes with photos.
A simple recipe for blue ones with mayonnaise for the winter
For an eggplant salad with mayonnaise for the winter, according to a simple recipe, you will need:
- eggplants – kg 0,5;
- onion – 200 g;
- mayonnaise – 50 ml;
- vegetable oil – 50 ml;
- vinegar, seasonings, table salt – according to preferences.
Eggplants in mayonnaise taste like mushrooms
Cooking process:
- The onion is finely chopped and fried until golden brown.
- Eggplants relieve bitterness, cut into circles and fry in a pan. The vegetable is combined with a turnip, salted, seasoned with your favorite spices and smeared with mayonnaise.
- The resulting mass is laid out in jars, sterilized for half an hour, and then tightly closed.
Eggplants in mayonnaise for the winter with the taste of mushrooms
The dish can resemble the taste of mushrooms if cooked according to this recipe.
You need:
- nightshade – 0,5 kg;
- onion – 100 g;
- mayonnaise – 70 ml;
- seasoning for mushrooms – 16 g;
- vegetable oil – 10 ml;
- water – 70 ml.
When serving, the appetizer can be garnished with dill or parsley.
Cooking process:
- Onions are chopped into half rings and fried in vegetable oil.
- The main ingredient is cut into cubes, added to the onion and poured with water. Stew vegetables together for 40-45 minutes, not forgetting to stir. Then put mayonnaise and seasoning for mushrooms.
- The mixture is placed in storage containers, sterilized and hermetically sealed.
Hearty eggplants in mayonnaise with the taste of mushrooms can be prepared for the winter according to the video:
Eggplant with mayonnaise and garlic for the winter
Garlic lovers will love fried eggplant with mayonnaise for the winter with the addition of this vegetable:
- Eggplant – 300 g;
- onion – 120 g;
- garlic – ⅓ heads;
- mayonnaise – 60 ml;
- salt, herbs, seasonings – according to preferences;
- vegetable oil – for frying.
Choose small containers for storage
Cooking process:
- The onion is finely chopped and fried in a pan. At the end of cooking, garlic is added, passed through a press or meat grinder.
- Eggplants are cut into medium-sized cubes, fried and mixed in a separate bowl with vegetables. Chopped greens are put in the mass, salt, seasonings and mayonnaise are added. Mix the salad thoroughly.
- The finished product is laid out in jars, sterilized for half an hour and rolled up.
Eggplant with mayonnaise and tomatoes for the winter
Eggplants with mayonnaise for the winter with the addition of tomatoes are very tender and satisfying.
To prepare the dish you will need:
- eggplant – 2 pcs.;
- Onion – 2 units;
- tomatoes – 1-2 pcs.;
- mayonnaise – 2 tbsp. l .;
- vegetable oil – for frying;
- Garlic – 2 cloves;
- dill, salt, spices – according to preferences.
Cherry tomatoes can be used for harvesting
Step-by-step cooking:
- Onions must be cut into half rings and fried in a pan until softened. Next, eggplant cubes are added to the vegetable. The resulting mass is simmered over low heat until fully cooked, then crushed garlic is placed and cooked for another 1-2 minutes.
- Then the cloves are removed, the dish is sprinkled with dill.
- Coarsely chopped tomatoes and mayonnaise are added to the cooked vegetable mass. Mix thoroughly, season and salt according to preference. The dish is laid out in jars.
Eggplant with mayonnaise for the winter without sterilization
An eggplant appetizer with mayonnaise for the winter can be prepared without a sterilization process. For this you will need:
- eggplants – kg 1;
- garlic-turnip – 0,5 kg;
- vegetable oil – 50 ml;
- mayonnaise – 100 ml;
- garlic – 0,5 heads;
- vinegar 9% – 17-18 ml;
- salt – according to preference.
When preparing snacks, it is recommended to use a wooden spoon.
Cooking process:
- The main component of the dish is cut into medium-sized squares, placed in boiling water, salted depending on preferences, brought to a boil and cooked over low heat for 10 minutes, not forgetting to stir.
- The onion is chopped and fried until soft in sunflower oil.
- Eggplants are thrown into a colander and transferred to the onion. Vegetables are cooked together for 10 minutes over low heat. Then garlic, mayonnaise, vinegar and table salt are added. Mix everything thoroughly and simmer for another 10 minutes.
- Eggplants with mayonnaise for the winter are laid out in sterilized jars and twisted with boiled lids. The dish should be stored upside down in a blanket or blanket until completely cooled.
Terms and rules of storage of blanks
The twist is stored in sterilized jars in a place with low light and low temperature.
Under certain conditions, the dish can retain its taste for up to a year.
Conclusion
Eggplant with mayonnaise for the winter – a delicious and nutritious salad. Its main ingredient contains a lot of potassium, which helps regulate ion exchange during serious stress on the body, normalizes the functioning of muscles and the cardiovascular system. A variety of recipes for this dish will allow everyone to find their favorite snack.