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Eggplant with mayonnaise for winter

Eggplant Salad with Mayonnaise for the Winter

A really tasty, hearty eggplant salad to put up for winter! Eggplant is a popular base for all kinds of winter salads and preserves. On top of being filling and delicious, it's good for you — rich in potassium, which your body needs. Eggplant salads are very satisfying, and in the winter a jar can go on the table as a dish in its own right or alongside a hot main. This all-natural homemade preserve earns its place on the holiday table too.

Snezhana

Recipe author

Composition / ingredients

Servings:

Eggplant

500

Onion

200

Garlic

Mayonnaise

Salt

Ground black pepper

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 2 g

Fats 44 % 8 g

Carbohydrates 44 % 8 g

104 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 55 min

Step 1:

Gather your ingredients. The backbone of this winter appetizer is eggplant, onion, and garlic. If you can, use vegetables from your own garden, where you know for sure no pesticides were used — the salad will come out not just delicious but wholesome too.
Step 2:

To prep the eggplant for canning, you can either salt it and weigh it down under a press for about two hours, or blanch it for a few minutes in boiling water. The second method is quicker and works just as well. Bring water to a boil in a metal pot. Rinse the eggplant thoroughly under running water, then cut it into small cubes, leaving the skin on — that way it tastes better and looks prettier in the salad.
Step 3:

Drop the eggplant cubes into the boiling water for a couple of minutes, then drain them in a colander and let them dry off well.
Step 4:

Peel the onion and cut it into small cubes as well.
Step 5:

Finely mince the garlic with a knife.
Step 6:

Heat vegetable oil in a skillet — not too much, so the eggplant doesn't turn greasy and throw off the mayonnaise dressing. Add the eggplant and season with a little salt (go easy, since the mayonnaise already brings plenty). Fry, stirring now and then, until golden, about 25 minutes.
Step 7:

Take the eggplant out of the pan. Add a little more oil and sauté the chopped onion and garlic until the onion turns translucent and lightly golden.
Step 8:

Add the sautéed onion and garlic to the bowl of eggplant. Stir in the mayonnaise and season with ground black pepper to taste.
Step 9:

Stir everything together.
Step 10:

Spoon the mixture into sterilized jars of whatever size is convenient. Smaller jars are best, so you don't have to store leftovers once a jar is opened. Pour water into a large pot, set it over the heat, and lay a kitchen towel on the bottom. Set the jars of eggplant salad on the towel, cover them loosely with their lids, and process quart jars for 15 minutes. Then seal the jars with sterilized lids and let them cool to room temperature.
Step 11:

Store your eggplant-and-mayonnaise winter salad in a cool place. Enjoy!