Eggplant with champignons: a recipe for the winter with a photo

Eggplants with champignons for the winter are prepared according to a wide variety of recipes. The dish helps out perfectly if you need to quickly set the festive table. The combination of such products gives the appetizer a unique taste and bright aroma. In addition, the dish is considered very useful.

How to cook champignons with eggplant

There are several recipes for making eggplant and mushroom salad. They involve frying, stewing, and boiling the ingredients. For preparations for the winter, it is advisable to use young vegetables. The fact is that over time they accumulate solanine in themselves. It gives the product a bitter taste. Before cooking, eggplants must be soaked in salted water for 30 minutes. You do not need to remove the peel when chopping. Otherwise, they will lose their shape. The people also call eggplants dark-fruited or blue nightshade.

When choosing mushrooms, attention is paid to their integrity. They should be smooth and firm, without darkening. For the preparation of the salad, you must use fresh fruits. It is important to control the amount of salt and spices, since the mushrooms have the ability to absorb them into themselves.

The process of cooking eggplant and champignon salad is carried out in several stages. First, the vegetable is boiled in a saucepan with a little water. Greens, other vegetables and seasonings are added to it. Forest fruits are placed in a saucepan 5-10 minutes before removing the salad from the stove. The marinade is prepared in a separate container. The prepared salad is laid out in sterilized jars and poured with marinade. The ratio of ingredients and how they are prepared will differ for each individual recipe.

Advice! The shelf life of canned eggplant and mushroom salad is one year.

How to make mushrooms with eggplant in a pan

Fried eggplants with champignons are prepared when you don't want to bother with preservation. The snack is eaten almost immediately after preparation. If you get too much of it, then some can be preserved for the winter. The product will retain its taste for a long time.

Components:

• 400 g champignons;
• 2 onions;
• 1 tomato;
• 2 medium eggplants;
• a bunch of fresh herbs;
• pepper, salt to taste.

Cooking process:

1. Vegetables and mushrooms are washed and dried thoroughly. Peel the onion.
2. Dark-fruited nightshade is cut into medium-sized slices and soaked in salted water for 30 minutes.
3. Cut the onion into small cubes, then fry it in a pan. After the formation of a golden crust, soaked eggplant is added to it.
4. After seven minutes of frying the eggplants, the mushrooms are thrown into the pan. When they begin to produce juice, add salt and pepper. After that, the dish is stewed for another seven minutes.
5. The next step is to add a finely chopped tomato. The dish is left to simmer for another four minutes under the lid.
6. Before serving, the salad is decorated with fresh herbs.

How to make eggplant with mushrooms in the oven

Baked eggplants with mushrooms in the oven can replace meat dishes. They turn out to be very soft and aromatic. The zest is the cheese crust.

Ingredients:

• 200 g of forest fruits;
• 5 tomatoes;
• 3 dark-fruited nightshade;
• 150 g of cheese;
• 4 cloves of garlic;
• 3 tbsp. l. sunflower oil;
• salt, pepper - to taste.

Recipe:

1. The dark-fruited nightshade is washed and cut into slices no more than 1 cm thick. They must be salted and set aside to get rid of the bitterness.
2. Garlic is peeled and minced. Cut the tomatoes into slices. The cheese is prepared using a grater.
3. The champignons are thoroughly washed and cut into small slices.
4. Eggplants are washed from salt, and then spread on the bottom of a greased baking sheet. Tomatoes are placed on top of them, and garlic is carefully distributed.
5. Sprinkle the appetizer with champignon and then a layer of cheese. After that, the mushrooms are laid out again. Do not sprinkle the top layer with cheese.
6. The dish is baked under foil at 200 ° C for 20 minutes. After that, the foil is removed and sprinkled with the remaining cheese.
7. After 10 minutes, the dish is served.

How to make mushrooms and eggplants on the grill

Eggplants and mushrooms must be marinated before grilling. This is the cornerstone of the recipe. You can use vinegar, lemon juice, or wine for the marinade. Spices are also important. Provencal herbs go well with mushrooms.

Components:

• 1 kg of dark-fruited nightshade;
• 300 g of mushrooms;
• ½ tbsp. sunflower oil;
• ½ tbsp. wine vinegar;
• 4-5 mint leaves;
• 2-3 cloves of garlic;
• salt, pepper - to taste.

Cooking process:

1. The main ingredients are thoroughly washed and cut into slices.
2. Oil and vinegar are mixed in a separate container. Chopped garlic and finely chopped mint are added to the resulting mixture.
3. Vegetables and mushrooms are salted and pepper to taste, and then poured with marinade.
4. After 1-2 hours, the pickled ingredients are spread on the grill or grill. It is important to ensure that they do not burn out.

How to make mushrooms with eggplant in a slow cooker

The recipe for stewed eggplant with champignons is suitable for those who follow the figure. An appetizer can be a great low-calorie dinner option. To simplify the task, it is enough to use a multicooker.

Ingredients:

• 1 carrot;
• 1 blue;
• 300 g champignons;
• 2 bell peppers;
• 1 onion;
• a bunch of parsley;
• 50 ml of vegetable oil;
• 2 cloves of garlic;
• salt, pepper - to taste.

Cooking algorithm:

1. The dark-fruited nightshade, previously washed and diced, is covered with salt and set aside.
2. The rest of the vegetables are finely chopped.
3. All components are sent to the multicooker for the "Quenching" mode.
4. After five minutes of cooking, chopped mushrooms are added to the dish under the lid.
5. Salt and spices are dropped a few minutes before the end of cooking.

Eggplant champignon recipes

Recipes for cooking eggplants and champignons with photos are available and clearly show how quickly you can make a tasty and healthy dish. To avoid unexpected results, the ratio of the components and the preparation steps should be observed.

The classic recipe for champignons with eggplant

Components:

• 6 carrots;
• 10 bell peppers;
• 10 eggplants;
• 8 onions;
• head of garlic;
• 2 tbsp. l. salt;
• 1 tbsp. vegetable oil;
• 1 tbsp. Sahara;
• 150 ml vinegar;
• 1.5 kg of champignons.

Cooking process:

1. The blue one is cut into strips, covered with salt and set aside.
2. Cut the pepper into small slices. Carrots are grated. The rest of the ingredients are crushed in any convenient way.
3. Mushrooms are mixed with vegetables in a separate container.
4. The oil is poured into a saucepan, bringing it to a boil. Then vinegar is poured into it, and sugar and salt are added.
5. Vegetables are added to the resulting marinade.You need to cook them for 40 minutes. Seven minutes before cooking, chopped garlic is thrown into the pan.
6. Freshly prepared salad is laid out in sterilized jars. They are carefully corked up and put away in a secluded place.

Eggplant with mushrooms and tomatoes

Components:

• 3 kg of bell pepper;
• 5 large tomatoes;
• 3 kg eggplant;
• 1 kg of mushrooms;
• 6 tbsp. l. salt;
• 5 tbsp. l. Sahara;
• 1 tbsp. sunflower oil;
• 7 cloves of garlic;
• 1 tbsp. 9% vinegar.

Recipe:

1. Pre-processed and soaked blue ones are cut into small cubes.
2. Pepper is cleaned of partitions and seeds, and then cut into strips.
3. Fruit bodies are cut into quarters.
4. Tomatoes are chopped in a blender, mixed with salt and sugar. The resulting juice is heated on the stove. After it boils, pour in sunflower oil and blue ones. The cooking time is 10 minutes.
5. After the specified time, the remaining ingredients are added to the pan. Four minutes before cooking, add vinegar to the dish.
6. The salad is rolled up in sterilized containers and put away in a secluded place.

Eggplant with champignons in sour cream

Ingredients:

• 500 g of mushrooms;
• 400 g blue;
• 3 cloves of garlic;
• olive oil;
• 200 g 15-20% sour cream;
• 3 tomatoes;
• 1 onion;
• salt, pepper - to taste.

Cooking algorithm:

1. Fruit bodies are cut into slices and lightly fried in olive oil.
2. The second main ingredient is set to soak in salt water.
3. Finely chop the onion and then add it to the mushrooms.
4. Soaked blue ones along with chopped tomatoes are added to fried mushrooms.
5. The resulting mixture should be stewed until tender. Three minutes before the end, add sour cream and spices to the dish.

Eggplant and mushrooms with turkey

Ingredients:

• 2 eggplants;
• 1 tomato;
• 300 g turkey;
• 200 g of mushrooms;
• 1 onion;
• 2 cloves of garlic;
• 50 ml of sunflower oil;
• 1 carrot;
• salt to taste.

Recipe:

1. Cut the turkey fillet into small slices and fry in a skillet.
2. Put the eggplant cubes there and stew for 10 minutes.
3. The next step is to add chopped onions and carrots to the main ingredients. Then the mushroom slices.
4. After 10 minutes, the dish is decorated with herbs and served.

Eggplant stuffed with champignons

Eggplant with mushrooms and tomatoes in the oven can be cooked in a very unusual way. The resulting dish is perfect for decorating the table for special occasions.

Ingredients:

• 1 onion;
• 2 blue ones;
• 2 tomatoes;
• a bunch of greens;
• 150 g champignons;
• 2 bell peppers;
• 2 cloves of garlic;
• walnuts;
• salt pepper.

Cooking steps:

1. The dark-fruited nightshade is thoroughly washed, cut lengthwise into two halves, after which the pulp is cleaned. They are laid out on a greased baking sheet.
2. The eggplant boats are baked in the oven at 230 ° C for 15 minutes.
3. In the meantime, prepare onions, peppers, mushrooms and blue pulp. All components are cut into cubes. In a preheated skillet, they are fried until fully cooked.
4. At the end of cooking, spices, garlic and chopped herbs are added to the vegetable-mushroom mixture.
5. The filling is laid out in baked boats and put back into the oven. They need to be cooked for 10 minutes at a temperature of 200 ° C.

Vegetable stew with mushrooms and eggplants

Components:

• 200 g zucchini;
• 2 onions;
• 2 tbsp. l. soy sauce;
• 1 blue;
• 300 g champignons;
• 2 carrots;
• vegetable oil;
• 2 tbsp. l. tomato juice;
• seasoning - to taste;
• greens.

Cooking principle:

1. The vegetables are washed and chopped into small cubes. Cut the greens as small as possible.
2. The forest product is boiled in a separate container for 15 minutes.
3. Onions and carrots are sautéed in a skillet. Then add the rest of the vegetables to them and fry them until golden brown.
4. Mushrooms are placed in the vegetable mixture 10 minutes before readiness.
5. At the end of cooking, add soy sauce, seasonings and tomato paste to the pan. Salt should be done carefully, as the soy sauce is quite salty. The stew is then stewed for five minutes.
6. After removing from heat, add herbs to the pan and close the lid.

Rolls with mushrooms and eggplant

Ingredients:

• 1 onion;
• 150 g of mushrooms;
• 80 g of hard cheese;
• 1 clove of garlic;
• 1 eggplant;
• ½ tsp salt;
• 40 ml of vegetable oil.

Cooking process:

1. The dark-fruited nightshade is washed, peeled and cut into long slices. They are fried on each side in a pan with a little oil.
2. Cut onions and mushrooms into small cubes and fry in a separate skillet for 10 minutes.
3. The finished mushroom mixture is cooled, and then grated cheese and chopped garlic are added to it.
4. A small amount of filling is spread on each eggplant plate, and then wrapped in a roll. They are served to the table as a snack.

Eggplant with mushrooms and peppers

Components:

• 250 g of forest product;
• 100 g of cheese;
• 2 blue ones;
• 100 ml cream;
• 2 red peppers;
• 2 cloves of garlic;
• pepper, salt and herbs to taste.

Cooking algorithm:

1. Eggplant cubes are soaked in salted water.
2. Chopped mushrooms are fried until half cooked. Meanwhile, the pepper is cut into small cubes.
3. Put the soaked vegetables in a skillet along with chopped garlic. Fry them for seven minutes.
4. Place eggplants on the bottom of a glass baking dish. Sprinkle with salt on top. Layers of pepper are placed on them and sprinkled with salt again.
5. The next layer is fried mushrooms.
6. In a separate container, cream is mixed with chopped herbs. The dish is poured with the resulting mixture. Top it with grated cheese. The form is sent to the oven for 30-40 minutes.

Champignons with eggplant and zucchini

Eggplant with mushrooms and tomatoes in a pan can be cooked with the addition of zucchini. The taste of the dish turns out to be incredibly delicate.

Ingredients:

• 2 carrots;
• 2 tomatoes;
• 3 blue ones;
• 3 zucchini;
• 5 champignons;
• 1 sweet pepper;
• 1 onion.

Cooking process:

1. The vegetables and mushrooms are washed thoroughly and then cut into cubes.
2. Each ingredient is individually fried and placed in a saucepan. A small amount of water should also be added there.
3. Duration of braising under the lid is 30-40 minutes.
4. Add seasonings and salt 10 minutes before cooking.

Eggplant with mushrooms and cheese

Components:

• 5 cloves of garlic;
• 200 g sour cream;
• 4 tomatoes;
• 2 blue ones;
• 150 g champignons;
• 100 g of cheese;
• vegetable oil;
• a bunch of greens;
• pepper and salt.

Cooking process:

1. Eggplant circles are soaked in salted water for half an hour.
2. Tomatoes are cut in the same way.
3. The cheese is grated, and the mushrooms are cut into thin layers.
4. Garlic is crushed using a press and then mixed with sour cream.
5. Place the eggplants in a greased baking dish. Mushrooms are placed on top. Tomatoes are placed on them. The finishing touch is a small amount of sour cream with grated cheese.
6. The dish is baked in the oven at 180 ° C.

Calorie eggplant with mushrooms

Dishes prepared on the basis of mushrooms and blue ones are classified as dietary. Of particular importance is how they are prepared and what additional ingredients are used. On average, the calorie content per 100 g of the product does not exceed 200 kcal.

Conclusion

Eggplant with champignons for the winter can be prepared in different ways. In order for the dish to be usable for a long time, it is necessary to follow the rules for storing the blanks. They need to be protected from sunlight, moisture and heat.

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