Composition / ingredients
Cooking method
1. Wash the eggplants, peel them, cut them into large pieces, boil them in boiling water for 5 minutes, then throw them into a colander, let the excess liquid drain.
2. Peel the onion and garlic, cut the onion into thin half rings, garlic into small plates, fry in vegetable oil until transparent, then transfer to a separate dish.
3. Fry the eggplants in the remaining oil for 10 minutes, each piece should be well browned, so you can fry in two sets.
4. Combine eggplant with onion and garlic, add mayonnaise, pour mushroom seasoning, mix gently and put in clean, dry jars.
5. We place the filled cans in a saucepan of a suitable size, laying a towel on the bottom, pour warm water so that it reaches the hangers of the cans.
6. We send the structure to the fire, sterilize it for half an hour, after which we roll up the jars hermetically.
We store the blanks in a cool dark place.
Delicious snacks for you!
Caloric content of the products possible in the composition of the dish
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Vegetable oil - 873 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
