Eggplant with mushrooms and mayonnaise for the winter: a recipe for a delicious appetizer
Eggplants are very tasty and budget-friendly vegetables that can be the basis for salads, appetizers, and caviar. They can also be stuffed with Korean carrots, vegetables, salted and pickled.
- eggplants - 1.5 kg
- mushrooms - 0.5 kg
- onion - 0.5 kg
- garlic - 5 cloves
- vegetable oil - 120 ml
- mayonnaise - 5 tbsp
- salt - 2 tsp
- vinegar 9% - 2 tbsp
Method of preparation:
1. Wash and cut the eggplant into large cubes. Fry until tender with salt. Cut the onion into rings and fry.
2. Chop the mushrooms and fry until golden brown.
3. Put the eggplants in a bowl, add the onions and mushrooms, add the mayonnaise, grated garlic, vinegar, mix and put in the jars.
4. Put the jars in a saucepan, cover with water and sterilize. Canning and turn the jars upside down.
Also on OBOZREVATEL you can find the recipes