Eggplant with mayonnaise for winter

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients. The basis of this snack for the winter is eggplant, onion and garlic. Of course, it is better to use vegetables from your site, knowing for sure that various pesticides were not used in their cultivation, the salad will turn out not only delicious, but also useful.

2. Step 2:

   

   When preparing vegetables for canning, eggplants should be held with salt under a press for about two hours or a few minutes in boiling water. The second method is faster and no less effective. In a metal cup, bring the water to a boil. The eggplants are thoroughly washed under running water. Cut the eggplant into small cubes without removing the skin from them. Then they will be more delicious and more beautiful in the salad.

3. Step 3:

   

   Place eggplant cubes in boiling water for a couple of minutes. Then drain the water through a colander, let the water drain well.

4. Step 4:

   

   Peel the onion and also cut into small cubes.

5. Step 5:

   

   Finely chop garlic with a knife.

6. Step 6:

   

   We heat vegetable oil in a frying pan, you don't need a lot of it so that the eggplants don't get too oily and don't spoil the mayonnaise dressing. We put eggplants on it, add salt to taste, but a little, since the mayonnaise dressing contains a sufficient amount of salt. Fry the eggplants, stirring occasionally, until browned, about 25 minutes.

8. Step 7:

   

   Remove the eggplants from the pan. Add a little vegetable oil and put the chopped onion and garlic in it. Fry until the onion is transparent and slightly blush.

9. Step 8:

   

   Put the chopped onion and garlic in a bowl with eggplant. Add mayonnaise and ground black pepper to taste.

10. Step 9:

    

    Mix the mass.

11. Step 10:

    

    We lay it out in sterilized jars of convenient volume. It is better to take small jars so that after opening the salad is not stored. Pour water into a saucepan, turn on the fire, put a cloth on the bottom. We put cans of eggplant salad on it and sterilize them for 15 minutes liter cans, covering them with lids on top. Then we roll up the jars with sterilized lids and let them cool at room temperature.

12. Step 11:

    

    Store eggplant salad with mayonnaise for the winter in a cool place. Bon appetit!