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 these 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 ingredients. For harvesting 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, eggplant must be soaked in salted water for 30 minutes. When grinding, it is not necessary to remove the peel. Otherwise, they will lose their shape. In the people, eggplants are also called dark-fruited or blue nightshade.

When choosing champignons, attention is paid to their integrity. They should be smooth and elastic, without darkening. To prepare a salad, you must use fresh fruits. It is important to control the amount of salt and spices, since champignons have the ability to absorb them.

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 introduced 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 finished salad is laid out in sterilized jars and poured with marinade. The ratio of ingredients and the way they are prepared in each individual recipe will vary.

Advice! The shelf life of preservation from eggplant-mushroom salad is one year.

How to make champignons with eggplant in a pan

Fried eggplants with champignons are prepared in the case when you don’t want to bother with conservation. The appetizer is eaten almost immediately after preparation. If it turned out too much, then part can be preserved for the winter. The product will retain its taste for a long time.

Components:

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

Cooking process:

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

How to make eggplant with champignons in the oven

Baked eggplant with champignons in the oven can replace meat dishes. They are very soft and fragrant. The highlight is the cheese crust.

Ingredients:

• 200 g of forest fruits;
• 5 tomatoes;
• 3 dark nightshade;
• 150 g cheese;
• 4 cloves of garlic;
• 3 st. l. sunflower oil;
• salt and pepper – to taste.

Recipe:

1. 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 bitterness.
2. The garlic is peeled and minced. Tomatoes are cut into circles. Cheese is prepared with a grater.
3. Wash mushrooms thoroughly and cut into small pieces.
4. Eggplants are washed from salt, and then spread on the bottom of a baking sheet, greased with oil. Tomatoes are placed on top of them, and garlic is carefully distributed.
5. The appetizer is sprinkled with champignon, and then with a layer of cheese. After that, mushrooms are laid out again. The top layer is not sprinkled with cheese.
6. The dish is baked under foil at a temperature of 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 on the table.

How to cook champignons and eggplants on the grill

Before grilling, eggplant and champignons must be marinated. This is the foundation of the recipe. For the marinade, you can use vinegar, lemon juice or wine. Spices are also important. Provencal herbs go well with mushrooms.

Components:

• 1 kg of dark nightshade;
• 300 g mushrooms;
• ½ st. sunflower oil;
• ½ st. wine vinegar;
• 4-5 mint leaves;
• 2-3 cloves of garlic;
• salt and 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. Add chopped garlic and finely chopped mint to the resulting mixture.
3. Vegetables and mushrooms are salted and peppered to taste, and then poured with marinade.
4. After 1-2 hours, the pickled ingredients are laid out on the grill or grill. It is important to ensure that they do not burn.

How to make champignons 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 carrots;
• 1 blue;
• 300 g champignons;
• 2 of Bulgarian peppers;
• 1 bulb;
• bunch of parsley;
• 50 ml of vegetable oil;
• 2 cloves of garlic;
• salt and pepper – to taste.

Algorithm cooking:

1. Pre-washed and diced dark-fruited nightshade is covered with salt and put aside.
2. The remaining vegetables are finely chopped.
3. All components are sent to the multicooker in the “Extinguishing” mode.
4. After five minutes of cooking, under the lid, chopped mushrooms are added to the dish.
5. Salt and spices are thrown a few minutes before the end of cooking.

Mushroom Recipes with Eggplant

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

Classic recipe for champignons with eggplant

Components:

• 6 carrots;
• 10 bell peppers;
• 10 eggplants;
• 8 bulbs;
• garlic head;
• 2 Art. l salts;
• 1 tbsp. vegetable oil;
• 1 st. Sahara;
• 150 ml of vinegar;
• 1,5 kg of champignons.

Cooking process:

1. The blue one is cut into strips, covered with salt and pushed aside.
2. The pepper is cut into small pieces. Carrots are rubbed on a grater. The remaining ingredients are ground 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 readiness, chopped garlic is thrown into the pan.
6. Freshly prepared salad is laid out in sterilized jars. They are carefully corked and cleaned in a secluded place.

Eggplant with champignons and tomatoes

Components:

• 3 kg of bell pepper;
• 5 large tomatoes;
• 3 kg eggplant;
• 1 kg of mushrooms;
• 6 Art. l salts;
• 5 Art. liter. sugar;
• 1 st. sunflower oil;
• 7 cloves of garlic;
• 1 st. 9% vinegar.

Recipe:

1. Pre-treated and soaked blue ones are cut into small cubes.
2. Peppers are cleaned of partitions and seeds, and then cut into strips.
3. The fruit bodies are cut into quarters.
4. Tomatoes are ground in a blender, mixed with salt and sugar. The resulting juice is heated on the stove. After it boils, sunflower oil and blue ones are poured in. Cooking time is 10 minutes.
5. After the specified time, the rest of the ingredients are added to the pan. Four minutes before readiness, vinegar is added to the dish.
6. The salad is rolled up in sterilized containers and cleaned in a secluded place.

Eggplants with champignons in sour cream

Ingredients:

• 500 g mushrooms;
• 400 g of blueberries;
• 3 cloves of garlic;
• olive oil;
• 200 g 15-20% sour cream;
• 3 the tomato;
• 1 bulb;
• salt and pepper – to taste.

Algorithm cooking:

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

Eggplant and champignons with turkey

Ingredients:

• Eggplant 2;
• 1 tomato;
• 300 g of turkey;
• 200 g mushrooms;
• 1 bulb;
• 2 cloves of garlic;
• 50 ml of sunflower oil;
• 1 carrots;
• salt – to taste.

Recipe:

1. Turkey fillet is cut into small slices and fried in a pan.
2. Eggplant cubes spread there and stew for 10 minutes.
3. The next step is to add chopped onions and carrots to the main ingredients. Then mushroom slices.
4. After 10 minutes, the dish is decorated with greens and served at the table.

Eggplant stuffed with champignons

Eggplant with champignons 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 onions;
• 2 blue ones;
• 2 tomato;
• a bunch of greenery;
• 150 g champignons;
• 2 of Bulgarian peppers;
• 2 cloves of garlic;
• walnuts;
• salt pepper.

Stages of preparation:

1. 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. For 15 minutes, eggplant boats are baked in the oven at a temperature of 230 ° C.
3. Meanwhile, onions, peppers, mushrooms and blue pulp are prepared. All components are cut into cubes. Fry them in a hot skillet until cooked through.
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. You need to cook them for 10 minutes at a temperature of 200 ° C.

Vegetable stew with champignons and eggplant

Components:

• Xnumx zucchini;
• 2 bulbs;
• 2 Art. l soy sauce;
• 1 blue;
• 300 g champignons;
• 2 carrots;
• vegetable oil;
• 2 tbsp. l. tomato juice;
• seasoning – to taste;
• greens.

Principle of preparation:

1. Vegetables are washed and chopped into small cubes. Greens are cut 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 frying pan. Then they add the rest of the vegetables and fry them until golden brown.
4. 10 minutes before readiness, mushrooms are placed in the vegetable mixture.
5. At the end of cooking, soy sauce, seasonings and tomato paste are added to the pan. Salt should be done carefully, as soy sauce is quite salty. After that, the stew is stewed for five minutes.
6. After removing from heat, greens are added to the pan and the lid is closed.

Rolls with champignons and eggplants

Ingredients:

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

Cooking process:

1. Dark-fruited nightshade is washed, peeled and cut into long slices. They are fried on each side in a frying pan with a little oil.
2. Onions and mushrooms are cut into small cubes and fried in a separate pan for 10 minutes.
3. The prepared mushroom mixture is cooled, and then grated cheese and chopped garlic are added to it.
4. A small amount of stuffing is spread on each eggplant plate, after which it is wrapped in a roll. They are served at the table as an appetizer.

Eggplant with champignons and pepper

Components:

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

Algorithm cooking:

1. Eggplant cubes are soaked in salt water.
2. Chopped mushrooms are fried until half cooked. Meanwhile, cut the pepper into small pieces.
3. Soaked vegetables are laid out in a pan along with chopped garlic. You need to fry them for seven minutes.
4. Lay the eggplant in the bottom of a glass baking dish. Sprinkle them 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. Topped with grated cheese. The form is sent to the oven for 30-40 minutes.

Champignons with eggplant and zucchini

Eggplant with champignons and tomatoes in a pan can be cooked with the addition of zucchini. The taste of the dish is incredibly delicate.

Ingredients:

• 2 carrots;
• 2 the tomato;
• 3 blue ones;
• 3 Zucchini;
• 5 champignons;
• 1 sweet pepper;
• 1 bulb.

Cooking process:

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

Eggplant with champignons and cheese

Components:

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

Cooking process:

1. Eggplant circles are soaked in salt 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 with a press, and then mixed with sour cream.
5. Lay the eggplant in a greased baking dish. Mushrooms are placed on top. They put tomatoes 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 champignons

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 were used. On average, the calorie content per 100 g of the product does not exceed 200 kcal.

Conclusion

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