The best recipes for preparing eggplant for the winter with mushroom-flavored mayonnaise and without sterilization

Eggplant is a versatile vegetable with a wide range of culinary uses. It can be boiled, fried, or baked in a wide variety of dishes. It has excellent preservative properties: it's easy to process, pairs well with other vegetables, doesn't ferment, and has a long shelf life. Eggplant can be preserved for future use in a variety of ways: salted, pickled, fermented, whole, sliced, or pureed. Preserving eggplant with mayonnaise for the winter is an interesting snack option that's suitable for both everyday use and holiday meals.

How to prepare eggplant with mayonnaise for the winter

Eggplant with mayonnaise is one of the most popular summer appetizers. The low cost of ingredients, ease, and speed of preparation make it indispensable when you need to whip up something quick. For the same reason, many cooks readily preserve the vegetable this way for the long winter ahead. The result is a sophisticated dish in which the eggplant tastes like mushrooms.

To ensure a tender eggplant, you need to know a few subtleties of cooking eggplant. The vegetable's main distinguishing feature is its characteristic bitterness. Many don't mind this, believing it adds a piquant flavor to the finished dish. If you want to remove the bitterness, it's easy to do. Furthermore, selective breeding has produced varieties with minimal bitterness: Valentina F1, Sirenevy Tuman, Kvartet, Bychiy Forehead, the white-skinned Lebediny, and Ping-Pong F1.

When fried, eggplants absorb a lot of oil: their structure resembles a sponge. Soaking the vegetables in salted water partially solves this problem—they'll shrink, requiring less oil. It's also recommended to microwave them for 3 minutes, covered.

How to choose the right eggplants

When preparing any eggplant dishes, use only high-quality raw materials. When choosing eggplant for preservation, pay attention to its appearance. Signs of freshness include:

• 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 flesh.

Eggplants come in many varieties, varying in color and shape. Flat and oblong varieties have a more pronounced bitterness, while oblong varieties have a milder flavor. Avoid overripe vegetables—they become dry and bitter, and contain too many large, hard seeds. They can be identified by their large size and lighter color than younger ones.

Overripe eggplants accumulate large amounts of solanine, a natural toxin that provides protection against diseases and pests. This can cause food poisoning.

Preparing vegetables for canning

First, carefully inspect the fruit and discard any that raise doubts. Then, proceed to standard procedures:

1. Washing is crucial for ensuring long-term storage. Vegetables should first be soaked for half an hour in a large basin, then rinsed under running water.
2. Next, peel the eggplants: remove the stems and sepals. Whether to peel the eggplants is a personal choice. This process is quite lengthy; to prevent the flesh from darkening, each peeled eggplant is placed in a bowl of cold water.
3. Cut the eggplants as desired: into cubes, rings, “tongues”, or strips.
4. Blanch in boiling water for 7 minutes, then plunge into ice water to remove the bitterness. You can also soak the eggplants in a 2% salt solution or sprinkle them with salt, layer by layer, for half an hour and rinse with clean water.

Eggplant with mayonnaise recipes

Eggplant in mayonnaise - tender It's a filling appetizer that can be served as a side dish or eaten on its own. The fat content of the mayonnaise significantly affects the result—the fattier the sauce, the richer the flavor.

A simple recipe

There are many ways to prepare eggplant with mayonnaise. They can be fried, stewed, or flavored with various spices, garlic, and herbs. This simple recipe requires the following ingredients:

• 1 kg of eggplants;
• 400 g onions;
• vinegar - to taste;
• 100 g mayonnaise;
• 100 ml vegetable oil;
• pepper, salt.

Cut the prepared eggplants into slices and soak them in salted water. Finely chop the onion and fry in oil. While frying, drain the vegetables in a colander, rinse, and let the water drain. Fry the eggplants separately, combine with the onions, season with salt and pepper, and dress with mayonnaise. Place in jars, sterilize for half an hour, and seal tightly.

Recipe for blue mushrooms with flavor

Eggplants are prepared to suit your taste preferences: sweet, spicy, and tangy. This recipe describes how to disguise them as mushrooms. To do this, you'll need:

• 2.5 kg of vegetables;
• 500 g onions;
• 350 ml mayonnaise;
• 80 g mushroom seasoning;
• 50 ml vegetable oil;
• 350 ml of water.

Cut the onion into half rings and fry in a large cauldron. Dice the eggplant, skin on, and add to the onion mixture, covering with water. Simmer, stirring occasionally, for 40 minutes. Halfway through cooking, add mayonnaise and seasoning, and let cool. Place the mixture in jars, sterilize, and seal.

And this is a recipe for those who like it spicy:

• 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. Bring a saucepan of water to a boil, add salt, sugar, and vinegar, and let the eggplants steep for 6-8 minutes. Drain in a colander. In a frying pan, fry the sliced ​​garlic and hot pepper for 2 minutes. Add the eggplants, stir, and cook until tender. Cool. Place in jars, sterilize for 15 minutes, and seal with lids.

With garlic

Garlic is an indispensable seasoning for home canning. It enriches the aroma and flavor of pickles and marinades. It's also a perfect addition to cold eggplant salads, complementing their flavor beautifully. To prepare this winter preserve, you'll need the following ingredients:

• Eggplants - 500 g.
• Onions - 200 g.
• Garlic - half a head.
• Mayonnaise - 100 ml.
• Salt and pepper to taste.
• Vegetable oil.
• Green.

Cut the peeled aubergines into cubes, blanch them, plunge them into cold water, and drain. Fry the chopped onion in a small amount of oil. Add the pressed garlic toward the end of cooking. Fry the eggplant separately. Combine the prepared ingredients in a large bowl, season with salt and pepper to taste, add finely chopped herbs, and mayonnaise, and stir. Place in sterilized jars, sterilize for 30 minutes, and seal.

Without sterilization

The products can be sealed using the hot method. In this case, the glass containers must be thoroughly washed and sterilized, and the lids must be boiled. This is conveniently done during the packaging of the finished product. The cauldron containing the product should be set to low heat to maintain a high temperature. At the same time, It's time to start sterilizing the jars with steamThe hot container should be filled with the product and sealed, while the next container awaits its turn for heat treatment. The following products need to be prepared:

• Eggplants - 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 eggplants, soak them in salted water, rinse, and drain in a colander. Finely chop the onion and fry it in a large pot. Add the vegetables, add water, stir, and simmer for half an hour. Ten minutes before the end of cooking, squeeze out the garlic, add the mayonnaise, and season with salt and pepper. Place in hot jars and seal.

The subtleties of storing blanks

You can preserve eggplants for the winter in any way and in any quantity. If the technology is followed, they can be stored perfectly for 12 months. The blanks should be kept in a cool, dark place, protected from direct sunlight.

Once opened, canned food can be kept in the refrigerator for no more than a week.