A hearty snack will appeal even to opponents of mayonnaise. To be more precise: no one will guess that you added it there. Eggplant with mayonnaise is better to cook in a saucepan or a deep cauldron. During stewing, do not move far from the stove, otherwise the vegetables may burn.
Ingredients
- Eggplant - 2 kg
- Onion - 300 g
- Garlic - 50 g
- Mayonnaise - 150 g
- Vegetable oil - 80 ml
- Vinegar - 30 ml
- Bay leaf - 3 pieces
- Coriander (in grains) – 0,5 tsp.
- Salt - 1 tbsp.l.
Step-by-step cooking recipe
Cut the eggplants and soak them in salted water for 20 minutes.
Peel the onion, chop and fry in oil until transparent.
Add eggplant, spices, salt and simmer for 20 minutes under the lid.
Add mayonnaise and garlic passed through the press. Cook for 5-7 minutes, stirring frequently.
Pour in the vinegar, stir and immediately remove from the heat.
Spread out in clean, dry jars, roll up and turn upside down.
Did you like the recipe?
0 comments