Eggplants with champignons: a recipe for the winter with photos

Eggplants with champignons for the winter are prepared according to a wide variety of recipes. The dish is great when you need to quickly set a festive table. The combination of such products gives the snack a unique taste and bright aroma. In addition, the dish is considered very healthy.

How to cook champignons with eggplants

There are several recipes for making eggplant and mushroom salad. They involve frying, stewing and boiling ingredients. For winter preparations, it is advisable to use young vegetables. The fact is that over time they accumulate solanine. It gives the product a bitter taste.Before cooking, eggplants must be soaked in salted water for 30 minutes. There is no need to remove the peel when chopping. Otherwise they will lose their shape. Popularly, eggplants are also called dark-fruited nightshade or blueberry.

When choosing champignons, attention is paid to their integrity. They should be smooth and elastic, without darkening. To prepare the 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 preparing eggplant and champignon salad is carried out in several stages. First, the vegetable is boiled in a saucepan with a little water added. Greens, other vegetables and seasonings are added to it. Forest fruits are placed in a pan 5-10 minutes before removing the salad from the stove. The marinade is prepared in a separate container. The finished salad is placed in sterilized jars and poured with marinade. The ratio of ingredients and the method of preparing them in each individual recipe will vary.

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

How to make champignons with eggplants in a frying 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 there is 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 sized 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. The onion is cut into small cubes, then fried in a frying pan. After a golden crust has formed, soaked eggplants are added to it.
4. After seven minutes of frying the eggplants, champignons are thrown into the frying pan. When they begin to release juice, add salt and pepper. After this, the dish is simmered for another seven minutes.
5. At the next stage, add 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 eggplants with champignons in the oven

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

Ingredients:

• 200 g of forest fruits;
• 5 tomatoes;
• 3 dark-fruited nightshade;
• 150 g cheese;
• 4 cloves of garlic;
• 3 tbsp. l. sunflower oil;
• salt, 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 chopped. Tomatoes are cut into slices. The cheese is prepared using a grater.
3. The champignons are thoroughly washed and cut into small slices.
4. The eggplants are washed to remove salt and then placed on the bottom of a baking sheet greased with oil. Tomatoes are placed on top of them, and the garlic is carefully distributed.
5. The appetizer is sprinkled with champignon and then a layer of cheese. After this, the mushrooms are laid out again. The top layer is not sprinkled with cheese.
6. The dish is baked under foil at 200°C for 20 minutes.After this, remove the foil and sprinkle everything with the remaining cheese.
7. After 10 minutes the dish is served.

How to make champignons and eggplants on the grill

Eggplants and champignons must be marinated before grilling. This is the fundamental point of the recipe. For the marinade, you can use vinegar, lemon juice or wine. Spices are also important. Provençal herbs go well with mushrooms.

Components:

• 1 kg dark-fruited nightshade;
• 300 g 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. 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 marinated ingredients are placed on the grill or grill. It is important to ensure that they do not burn.

How to make champignons with eggplants in a slow cooker

The recipe for stewed eggplants with champignons is suitable for those who are watching their figure. The appetizer can be a great low-calorie dinner option. To simplify the task, just use a slow cooker.

Ingredients:

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

Cooking algorithm:

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 “Stew” mode.
4. After five minutes of cooking under the lid, add chopped mushrooms to the dish.
5. Add salt and spices a few minutes before the end of cooking.

Recipes for champignons with eggplants

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

Classic recipe for champignons with eggplants

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 champignons.

Cooking process:

1. The blue one is cut into strips, covered with salt and pushed aside.
2. Peppers are cut into small slices. Grate carrots. The remaining ingredients are crushed in any convenient way.
3. Mushrooms are mixed with vegetables in a separate container.
4. The oil is poured into the pan, 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. They need to be cooked for 40 minutes. Seven minutes before cooking, add chopped garlic into the pan.
6. The freshly prepared salad is placed in sterilized jars. They are carefully sealed and put away in a secluded place.

Eggplants with champignons and tomatoes

Components:

• 3 kg bell pepper;
• 5 large tomatoes;
• 3 kg eggplants;
• 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 blueberries are cut into small cubes.
2. The pepper is cleaned of partitions and seeds, and then cut into strips.
3. The fruiting bodies are cut into quarters.
4. Grind the tomatoes in a blender, mixing with salt and sugar. The resulting juice is heated on the stove.After it boils, add sunflower oil and blue ones. Cooking time is 10 minutes.
5. After the specified time, add the remaining ingredients to the pan. Four minutes before cooking, add vinegar to the dish.
6. The salad is rolled into sterilized containers and put away in a secluded place.

Eggplants with champignons in sour cream

Ingredients:

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

Cooking algorithm:

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

Eggplant and champignons with turkey

Ingredients:

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

Recipe:

1. Turkey fillet is cut into small slices and fried in a frying pan.
2. Place the eggplant cubes there and simmer 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 herbs and served.

Eggplants stuffed with champignons

Eggplants with champignons and tomatoes in the oven can be prepared 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 greenery;
• 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, and then the pulp is scraped out. They are placed on a greased baking sheet.
2. The eggplant boats are baked in the oven at 230°C for 15 minutes.
3. Meanwhile, prepare the onions, peppers, mushrooms and blueberry pulp. All components are cut into cubes. They are fried in a heated frying pan 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 placed in baked boats and put back in the oven. They need to be cooked for 10 minutes at 200°C.

Vegetable stew with champignons 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;
• greenery.

Cooking principle:

1. Vegetables are washed and chopped into small cubes. The greens are cut as finely as possible.
2. The forest product is boiled in a separate container for 15 minutes.
3. Sauté onions and carrots in a frying pan. Then add the rest of the vegetables and fry them until golden brown.
4. 10 minutes before readiness, add mushrooms to the vegetable mixture.
5. At the end of cooking, add soy sauce, seasonings and tomato paste to the pan. You need to add salt carefully, as soy sauce is quite salty. After this, the stew is simmered for five minutes.
6. After removing from heat, add herbs to the pan and close the lid.

Rolls with champignons and eggplants

Ingredients:

• 1 onion;
• 150 g mushrooms;
• 80 g hard cheese;
• 1 clove of garlic;
• 1 eggplant;
• ½ tsp. salt;
• 40 ml 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 frying pan with a little added oil.
2. Cut the onion and champignons into small cubes and fry in a separate frying pan for 10 minutes.
3. The finished mushroom mixture is cooled, and then grated cheese and chopped garlic are added to it.
4. Place a small amount of filling on each eggplant plate and then roll it up. They are served at the table as an appetizer.

Eggplants with champignons and peppers

Components:

• 250 g of forest product;
• 100 g 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 salt water.
2. Chopped mushrooms are fried until half cooked. Meanwhile, the pepper is cut into small cubes.
3. Place the soaked vegetables in a frying pan along with chopped garlic. They need to be fried for seven minutes.
4. Place eggplants on the bottom of a glass baking dish. They are sprinkled 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 mold is placed in the oven for 30-40 minutes.

Champignons with eggplants and zucchini

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

Ingredients:

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

Cooking process:

1. Vegetables and mushrooms are thoroughly washed and then cut into cubes.
2. Each ingredient is fried separately and placed in a saucepan. A small amount of water should also be added there.
3. The duration of simmering 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 tomatoes;
• 2 blue ones;
• 150 g champignons;
• 100 g cheese;
• vegetable oil;
• a bunch of greenery;
• pepper and salt.

Cooking process:

1. Eggplant slices 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. The 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 and grated cheese.
6. The dish is baked in the oven at 180°C.

Calorie content of eggplant with champignons

Dishes prepared with mushrooms and blueberries 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 product does not exceed 200 kcal.

Conclusion

Eggplants with champignons for the winter can be prepared in different ways. In order for the dish to be suitable for consumption for a long time, it is necessary to follow the rules for storing preparations. They need to be protected from sun exposure, moisture and high temperature.

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