Today I’ll tell you how to make a very simple and delicious eggplant salad with champignons for the winter. The highlight of this recipe is mushrooms. After all, few people add them to the blanks for the winter. Eggplants with champignons perfectly combine and complement each other.

Therefore, be sure to use my step-by-step photo recipe and make sure that eggplant salad with champignons is one of the simplest and most delicious preparations for the winter.

Ingredients:

• eggplant - 10 pieces;
• bell pepper - 10 pieces;
• carrots - 6 pieces;
• onions - 10 pieces;
• garlic - 10 cloves;
• champignons - 1.5 kg.

• 1 glass of sunflower oil;
• 150 ml of vinegar;
• 2 tablespoons of salt;
• 1 cup of sugar.

How to cook eggplant salad with champignons

We prepare vegetables.

Cut the eggplant into strips or strips. Sprinkle with salt and leave for 30 minutes, so that the bitterness is gone. Rinse and wring out or let the liquid drain.

Remove seeds from bell pepper and cut into strips.

Three carrots on a Korean grater.

Onion cut into half rings.

We cut the mushrooms into four parts (if large ones are cut into 6-8 parts, but keep the shape of the mushroom).

Squeeze the garlic with a press.

Gently mix eggplant, bell pepper, carrots, onions and mushrooms.

Pour sunflower oil, vinegar, salt and sugar into a large container. Let the marinade boil. Put mixed vegetables and cook for 40 minutes. 10 minutes before the end of cooking, add the garlic pressed through the press.

We put the salad, hot, in clean ones, on the bottom of which do not forget to throw black and allspice peas. Close with sterilized metal lids. Turn over, wrap until the jars cool.

This portion makes about 6 liters of salad.

Such a homemade spin is a good appetizer or salad in itself, which does not require additional seasonings. Tear off a jar and eat a simple and delicious eggplant salad with champignons. Bon Appetit!

Eggplant and champignons are two ingredients that perfectly complement each other, making the dish tasty and satisfying. From mushrooms and vegetables, you can also prepare preparations for the winter, and use them for a daily meal. Eggplants with champignons are baked, fried, stewed, used for making pizzas and marinated. The best homemade recipes using these ingredients are for your attention on this page.

Champignons with eggplant: delicious mushroom and vegetable dishes

Eggplants with fresh champignons in the oven.

Ingredients:

• 300 g eggplant
• 500 g champignons
• 2-3 bulbs
• 100 g butter
• 200 g sour cream
• 2 tablespoons flour
• salt to taste

1. Wash the eggplant, cut into pieces 3-4 cm long, salt, leave for 20 minutes to release the bitterness.
2. Roll the dried eggplant in flour, lightly fry in butter.
3. Cut the onion into rings and fry until golden brown.
4. Wash the mushrooms and chop coarsely. Put eggplants, mushrooms, onions in layers on the bottom of the pan (there should be eggplants in the top layer), pour everything with salted sour cream mixed with flour.
5. Cover the pot with a lid and place in the oven over medium heat.
6. When the mushrooms give juice, a delicious eggplant dish with champignons can be served at the table.

A dish of eggplant, champignons, cucumber and bell pepper.

Ingredients:

• 1 eggplant
• 1 cucumber
• 1 bell pepper
• 200 g champignons
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• lettuce leaves
• ground paprika

Wash the eggplant, cut into semicircles.

Wash the mushrooms, chop coarsely, fry together with eggplant in vegetable oil, add soy sauce, mix.

Wash the lettuce leaves, pat dry and place on a plate. Wash the cucumber, cut into slices, salt.

Wash the bell pepper, remove the stalk and seeds, cut into strips.

Put cucumbers and peppers on lettuce leaves, put champignons and eggplants on top.

Sprinkle the champignons with eggplant prepared according to this recipe with ground paprika.

Eggplants with champignons in sour cream.

Ingredients:

• 300 g eggplant
• 300 g champignons
• 4 bulbs
• 2 tablespoons butter
• 2 cups sour cream
• 4 tablespoons grated cheese
• salt and pepper to taste

Wash vegetables and mushrooms. Cut eggplant into small cubes, salt and leave for 10-15 minutes. Then fry eggplants in butter, add browned onions. Mushrooms cut into slices and fry. Mix fried eggplant, onion, mushrooms and add sour cream, pepper, salt. Pour the mixture into a portioned refractory dish, sprinkle with grated cheese and bake. Mushrooms baked with eggplant, serve hot.

Eggplant with beef and mushrooms.

Ingredients:

• 1 eggplant
• 150 g meat (beef)
• 200 g champignons
• 1/3 sweet pepper
• 1 bulb
• sour cream
• garlic
• olive oil

1. To cook eggplant with mushrooms, vegetables need to be washed, cut into circles or lengthwise 1 cm thick. Pour in salted water and leave to release bitterness.
2. Peel the onion, cut into thin half rings, fry over high heat until golden brown and put in a bowl.
3. Cut the meat into thin strips, fry over high heat, constantly stirring in the same oil in which the onion was fried.
4. Boil mushrooms in salted water. Then drain the water and let it drain. In a small amount of olive oil, fry the mushrooms, adding a garlic clove passed through a press or finely chopped.
5. After 5 minutes from the start of frying, add 1 tbsp. a spoonful of sour cream and stew, stirring constantly.
6. Cut sweet pepper into thin strips, fry over high heat, stirring constantly.
7. Lubricate a baking sheet with vegetable oil, put eggplants on it. Bake in a preheated oven at 200°C for 15 minutes.
8. Lay on the baked eggplants in layers: prepared mushrooms, onions, meat and sweet peppers.
9. Sprinkle with finely chopped herbs, grated cheese and bake in the oven.

Rolls with chicken, eggplant and champignons

Ingredients:

• smoked chicken - 100 g
• eggplant - 2 pcs.
• salt - to taste
• olive oil - 5 tbsp. l.
• champignons - 6 pcs.
• onion - 1 pc.

Wash and clean vegetables. Eggplant cut lengthwise into thin plates, fry until golden brown. Finely chop the onion, lightly fry separately from the eggplant, then add the diced mushrooms. Cut the chicken into small pieces, throw in onions and mushrooms, salt, fry over low heat.

Place the prepared mixture on eggplant plates with a tablespoon. Wrap eggplant with champignons in rolls.

Canned eggplant with champignons: simple recipes for pickled snacks

Marinated eggplant with champignons.

Ingredients:

• 1.5 kg eggplant
• 5 kg carrots
• 2 kg tomatoes
• 5 kg apples (preferably sour variety)
• 1 kg boiled champignons
• frying oil
• 2 heads of garlic
• 3 tablespoons 9% vinegar
• 1 hot pepper
• 5 kg bell pepper
• 2 tbsp. spoons of salt and sugar

So, we preserve eggplants with champignons: for this, the mushrooms need to be cleaned, washed, dipped in boiling water for 7 minutes, then transferred to a colander and let the water drain. Rinse carrots, tomatoes, bell peppers, apples. Peel the carrots, remove the core from the bell pepper, remove the seeds from the apples. Pass vegetables and apples through a meat grinder, transfer the resulting mass to a saucepan, bring to a boil over low heat. Boil the mass for an hour, stirring occasionally. After the time has elapsed, add salt, sugar, vegetable oil to the mass and continue to cook on low heat for another 30 minutes.

In the meantime, rinse the eggplant and cut into small pieces, then throw into the boiling mass along with the mushrooms. Cook the workpiece for another 10 minutes, not forgetting to stir.

Eggplants with champignons prepared for the winter, put in sterilized jars, twist and cover with a blanket.

Eggplant marinated with champignons.

Ingredients:

• Eggplant - 2kg
• Mushrooms - 0.5 kg
• Garlic - 2 heads
• Vinegar
• Vegetable oil

1. To cook eggplant with champignons for the winter according to this simple recipe, you need to wash the vegetables, cut them in half lengthwise, bake in the oven until soft, then peel and salt.
2. For the marinade, prepare two cups, one for the vinegar and one for the oil. Marinate champignons as follows: in 1 liter of water, add 1 tbsp. l salt, 2 teaspoons of sugar, 2 tbsp. tablespoons of vinegar, bay leaf, cloves and allspice. Throw mushrooms into the resulting brine and cook for 40 minutes. After the time has elapsed, remove the pan from the heat, leave to cool.
3. Dip eggplant in vinegar, then in oil. Spread in a bowl a layer of eggplant, a layer of mushrooms and garlic, thinly sliced. Leave for storage in the refrigerator. You can eat marinated eggplant with champignons in a day.

Eggplants with champignons, tomatoes and bell peppers, canned for the winter.

Ingredients:

• 5 large eggplants
• 3 sweet peppers
• 2 onions
• 3 garlic cloves
• 3-4 tomatoes
• 6–8 champignons
• 2 spoons of vegetable oil
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 tbsp. l. tablespoons 5% vinegar

1. Cut the eggplant lengthwise and, removing the core, bake in the oven with a little oil.
2. Finely chop the mushrooms, add to them the pods of sweet peppers cut into strips, diced tomatoes and finely chopped onions. Add eggplant cores, mix and simmer in the rest of the oil.
3. Stuff the eggplant halves with this mass, sprinkle them with grated garlic and put them tightly in a sterile 3-liter jar in the form of a woodpile. The contents should be 2-3 cm below the neck of the jar.
4. Add salt, sugar and vinegar. The brine usually coats the eggplant. Otherwise, add some water.
5. Put on sterilization for 20 minutes in water at a temperature of 50–60 ° C, remove, quickly close with a sterile lid and roll up.

Store canned champignons with eggplant in the refrigerator.

Eggplant stuffed with eggplant: homemade recipes

Eggplant stuffed with champignons and tomatoes.

Ingredients:

• 300 g eggplant
• 150 g champignons
• 100 g tomatoes
• 1 bulb
• 30 g butter
• 1 tablespoon vegetable oil
• garlic
• parsley
• nutmeg
• salt and pepper to taste

Cut the washed eggplant lengthwise into two parts, remove part of the pulp with a spoon. Pour vegetable oil into a frying pan and melt the butter, fry the chopped eggplant pulp, add the chopped onion, chopped tomatoes and champignons. Grind the garlic, grind with salt, put in a pan, mix with the rest of the ingredients. Add nutmeg and pepper to this. Fry over medium heat, stirring occasionally.

Fill the eggplant with the resulting mass and bake in the oven at a temperature of 180 ° C for 15 minutes. Before serving, decorate the eggplant stuffed with mushrooms, chopped parsley.

Eggplants stuffed with mushrooms.

Ingredients:

• 2 eggplant
• 2 sweet peppers
• 1 bulb
• 2 tomatoes
• 150 g champignon
• 3 garlic cloves
• parsley or cilantro
• walnuts
• vegetable oil
• pepper

1. To prepare eggplant with champignons according to this homemade recipe, the vegetables need to be washed and cut lengthwise into 2 halves. Carefully cut the flesh out of each half.
2. Put the eggplants on a baking sheet or in a baking dish, salt them from the inside and brush with vegetable oil.
3. Bake the boats at a temperature of 230 ° C for 10-15 minutes.
4. Peel and finely chop the onion. Wash the pepper, cut out the seed box and cut into small cubes.
5. Chop the eggplant pulp into cubes.
6. Wash mushrooms, dry and cut into slices or small cubes.
7. Wash greens, dry and chop. Peel and mince the garlic.
8. Saute the onion in a frying pan with vegetable oil for 2 minutes. Add pepper and fry for another 4 minutes, stirring.
9. Add eggplant and fry, stirring, 7 minutes, until eggplant is tender. Salt and pepper.
10. Add grated or diced peeled tomatoes to ready-made eggplants, mix and simmer for another 4 minutes.
11. Add chopped herbs, garlic and mix.
12. Fry mushrooms in a separate pan for 8-10 minutes. Combine eggplant with mushrooms and mix the stuffing.
13. Remove the eggplant boats from the oven and fill them with stuffing. Sprinkle the top of the eggplant with crushed walnuts.
14. Bake in an oven heated to 200 ° C for 10 minutes.
15. Sprinkle with chopped herbs when serving.

Eggplant with champignons baked in the oven.

Ingredients:

• 1 kg eggplant
• 1 bulb
• 300 g champignons
• 300 g sour cream
• 100 ml vegetable oil
• 100 g fat
• 1 egg
• parsley
• salt to taste

Wash eggplant, mushrooms and herbs. Cut the eggplant in half lengthwise, carefully remove the pulp, deep-fry the halves. Finely chop the onion, saute in vegetable oil, combine with finely chopped champignons, eggplant pulp and a raw egg. Mix everything and salt. Fill the eggplant halves with the resulting mixture, put them on a greased baking sheet, and bake in the oven for 15-20 minutes.

Garnish the finished eggplant dish with champignon mushrooms with parsley, serve with sour cream.

Eggplant with champignons, carrots and tomatoes baked in the oven

Casserole of meat, potatoes, eggplant, champignons, tomatoes in the oven.

Ingredients:

• minced meat - 500 g
• smoked brisket - 150 g
• potato tubers - 6 pcs.
• celery root - 150 g
• carrots - 8 pcs.
• eggplant - 2 pcs.
• champignons - 100 g
• tomato - 1 pc.
• onion - 1 head
• butter - 40 g
• vegetable oil - 50 ml
• breadcrumbs - 70 g
• milk - 150 ml
• parsley
• red and black ground pepper
• salt to taste

1. To cook an eggplant casserole with champignons and tomatoes in the oven, boil the potatoes in salted water, cool and, adding milk and butter, mash into a puree.
2. Peel eggplant, cut into thin slices and salt. Boil mushrooms and chop.
3. Grate the tomato on a coarse grater, finely chop the parsley.
4. Minced meat, carrots, celery and onions pass through a meat grinder, fry in 40 ml of vegetable oil, add tomato, mushrooms, parsley, red and black pepper, salt and simmer over low heat for 10 minutes.
5. In a deep form, greased with vegetable oil and sprinkled with 40 g of breadcrumbs, lay out in layers: mashed potatoes, minced meat, eggplant, thinly sliced ​​brisket. Sprinkle the top layer with breadcrumbs.
6. Put the form with eggplants, champignons and tomatoes for half an hour in the oven, heated to 180 ° C.

Pizza "Sofia" with eggplant, champignons, tomatoes.

Ingredients:

• 400 g pizza base
• 70 g mayonnaise
• 300 g champignons
• 200 g eggplant
• 150 g tomatoes
• 100 g carrots
• 100 g colorful bell pepper
• 150 g cheese
• 2 onions
• parsley

Rinse mushrooms, peel and cut thinly. Rinse the eggplant, cut into strips or small cubes, blanch in boiling water for 5 minutes. Chop the parsley. Peel onions and carrots, wash them, cut the onions into half rings, grate the carrots, or cut into thin sticks. Pour boiling water over the tomatoes and remove the skin, then divide into two halves. Rinse bell pepper, remove seeds and stalks, cut into cubes. Grate the cheese.

Take the pizza base, coat it with a thin layer of mayonnaise, put the filling on top: champignons, tomatoes, eggplants, onions, carrots, bell peppers. Salt, sprinkle with cheese and herbs.

Bake eggplant and mushroom pizza in an oven preheated to 150°C for 20 minutes.

Zucchini with champignons, eggplant and bell pepper

Ingredients:

• Eggplant - 1 pc.
• Zucchini - 1 pc.
• Bulgarian pepper - 1 pc.
• Mushrooms large fresh - 200 g
• Olive oil - 2 tbsp. l.
• Black pepper - a pinch
• Salt - 2 pinches or to taste

Rinse vegetables and mushrooms, dry, peel. Remove the core from the bell pepper, cut into strips. Mushrooms cut into thin plates. Cut the zucchini and eggplant into 1 cm thick slices. Put the prepared vegetables and mushrooms on the grill, drizzle with oil, salt, season with spices, put in a preheated oven. Bake champignons with eggplant and zucchini until the vegetables are fully cooked, that is, until they become soft. An alternative to the grill grate is a regular baking sheet lined with foil.

Eggplants with champignons, tomatoes, sour cream and cheese

Ingredients:

• 2 eggplant
• 3 tomatoes
• 6 champignons
• 100 g hard cheese
• 100 g sour cream
• 2 cloves of garlic
• Salt, black pepper
• Vegetable oil
• Lettuce, parsley and dill

To cook champignons in sour cream, eggplants need to be washed, peeled, cut into slices no more than 1 cm thick, salt, pepper, leave for half an hour so that bitterness comes out. Rinse the mushrooms, clean and chop. Rinse the tomatoes, cut into thin circles. Chop the garlic, add to the sour cream, mix. Grate the cheese.

Pour a small amount of vegetable oil into a baking dish. Spread the components of the dish in layers as follows: eggplants on the bottom, tomatoes, mushrooms, sour cream sauce, grated cheese on them. Put eggplants with tomatoes, champignons and cheese in the oven, bake at a temperature of 180 degrees until the vegetables are soft.

Recipes for delicious dishes from pan-fried eggplant with champignons

Fried eggplant salad with champignons fried in a pan.

Ingredients:

• 300 g eggplant
• 200 g champignons
• 1 bulb
• 30–40 ml vegetable oil
• 150 g mayonnaise
• parsley and dill
• pepper

Prepare eggplant: wash, cut into thin (1 cm) circles. Mushrooms take large, without spots and dents, rinse and cut into small cubes. Peel, wash and cut the onion into rings or half rings. Wash greens, chop.

Put onions, mushrooms, eggplants in a preheated pan with vegetable oil, salt, pepper, fry over medium heat for 15 minutes. After that, cool and add mayonnaise, mix thoroughly. Prepared according to this recipe, a salad of eggplant fried in a pan with mushrooms, sprinkle with herbs on top.

Appetizer of eggplant, champignons and chicken.

Ingredients:

• 300 g eggplant
• 300 g boiled chicken meat
• 200 g champignons
• 1 cucumber
• 200 ml white wine
• 50 ml vegetable oil
• parsley
• pepper

To prepare this eggplant appetizer with mushrooms, you need to wash all the vegetables and herbs. Cut the eggplant into thin slices, salt, set aside for 15 minutes so that bitterness leaves them. After that, fry in vegetable oil until tender.

Cut the chicken meat into small pieces, champignons into thin plates, cucumber into cubes, chop the greens. Combine all components with eggplant, salt, pepper, pour wine. A delicious dish of fried eggplant with champignons, cool and serve.

Eggplant stewed with mushrooms

Eggplant stewed with mushrooms and carrots.

Ingredients:

• 500 g eggplant
• 500 g champignons
• 300 g carrots
• 3 onions
• 200 g sour cream
• 40 ml vegetable oil
• parsley
• salt and pepper to taste

Wash vegetables, mushrooms and herbs. Boil mushrooms. Cut the eggplant into cubes and lightly fry in oil. Grate carrots on a coarse grater and sauté with chopped onions. Put prepared vegetables in layers in a saucepan, salt, pepper, pour sour cream and simmer until tender. If necessary, add a little water Eggplant stewed with mushrooms, put on a dish, garnish with parsley and serve.

Mushrooms stewed with beef and eggplant.

Ingredients:

• 100 g fresh champignons
• 50 g butter
• 150 g beef
• 30 g tomatoes
• 30 g eggplant
• 50 g onion
• 25 g sour cream
• spices
• greenery

1. Finely chop fresh mushrooms into strips and fry in butter for 15–20 minutes. Then transfer them to the cast iron. Add fried beef, cut into thin slices, circles of ripe tomatoes and eggplant, diced and blanched in boiling water.
2. Put a layer of onions, salt, spices on top, pour in water and simmer over low heat for 40–50 minutes (until cooked).
3. 10 minutes before the end of the stew, pour sour cream, sprinkle with chopped herbs.
4. Serve warm.

The result flies away from the festive table and effortlessly decorates everyday life. Open a delicious preparation and liven up the meal with a mushroom accent. Suitable for everything - potatoes, meat, fish, porridge, as well as in the usual winter salads of cabbage, carrots, apples.

Want to marinate blue ones for the table?

Boil them and season with oil with garlic and herbs - exactly as described below. Then let the seasoned vegetables cool under the lid and rearrange in the refrigerator - for 12 hours. Mmmm, you will lick your fingers, how good are plump eggplant slices!

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How to cook eggplant like mushrooms for the winter

Cooking time - about 1 hour with sterilization

Calorie content of 100 g of the solid part - no more than 110 kcal

We need:

*Vegetables are weighed peeled

• Eggplant - 1.5 kg
• Garlic - 1 medium head or to taste
• Dill (or parsley) - 1 bunch
• Hot pepper - 1 pc. (10-12 cm long)

For marinade:

• Water - 2.2 l
• Salt - 2 tbsp. spoons
• Sugar - 1 tbsp. a spoon
• Vinegar (9%) - 7 tbsp. spoons
• Black peppercorns - 8-10 pcs.
• Vegetable oil - 100 ml

Additional spices (optional):

• Bay leaf - 2 pcs. small size
• Carnation - 5-6 pcs.

Important details:

• Conservation yield - 1.5 liters. If you want more appetizers, simply multiply by 2-4 all the ingredients.
• Close conveniently in small jars 500-750 ml. In liter containers, the pieces may turn out to be softer, because it takes longer to sterilize the workpiece.
• The recipe is perfect to adjust to your liking. Peppers, sugar, salt, additional spices and the amount of garlic. Everything can be varied to the perfection of a "signature" dish. Just add a small portion of the next additive to the marinade and try.

1) Preparation of vegetables and boiling blue in the marinade.

• It will take no more than 30 minutes.

V large saucepan where eggplant slices fit, heat water with sugar, salt, pepper, cloves and bay leaf.

Wash the blue ones, cut off the ends and cut into a fairly large cube - 1.5-2 cm, as in the photo below. We don't peel eggplant because we love the contrast of texture in the finished dish. If you peel vegetables, you will end up with the most tender, smooth flesh.

Pour vinegar into boiled water and immerse the entire eggplant slices. Bring to a boil. Keep on medium heat for 5 minutes. It is not necessary longer, the crispy charm will be lost.

Important! Constantly press down the eggplant and lift the lower layers up. The pieces are light, so they float, and we need to boil everything. A slotted spoon with large holes will help.

After removing from the heat, we place the future "mushrooms" in a colander so that all the liquid is glassed.

We clean the garlic. Flatten each slice with a knife. Now it's easy to chop the garlic into small cubes. Another chopping option is in a blender, all the peeled garlic at once. Without fanaticism, so that there are pieces of different sizes in the interruption. Of course, you can also use a press, but garlic grains are tastier.

We wash the dill in running water, chop it well or blot it with a towel. We cut in small steps.

Hot pepper cut into thin rings or half rings. Leaving the seeds, we get more spiciness. Removing - less.

2) Assembly of all ingredients, sterilization and seaming.

• We will spend no more than 30 minutes.

In a separate bowl, mix the oil, chopped dill, garlic and hot pepper.

Adding spicy butter mixture for eggplant and mix gently so as not to break the pieces.

Fill with almost ready "mushrooms". The styling is dense, to the top - 1-2 cm to the neck.

We sterilize half-liter blanks for 12-15 minutes, as usual. You need a pot with a towel on the bottom. We put jars in it and pour slightly warm water - on the shoulders of the blanks. As soon as the water boils, we count the sterilization time. After waiting, turn off the heat, take out the workpiece and immediately roll it up hermetically.

Turn over and wrap. We put the cooled yummy in a dark place.

New ideas for "mushroom" eggplant and how to preserve without sterilization

Obvious small ideas and tangible differences in the cooking algorithm: there is everything! :)

1. You can do without greens and do not put hot peppers. An interesting choice of cutting - longitudinal bars, it turns out tastier with peeled fruits. All of these variations are minor.
2. There is a fundamentally different recipe for the winter - without sterilization. At the stage of marinade and boiling of the main characters, everything is done as described above. After that, they offer to fry the oil with garlic and hot pepper, add the eggplant, warm it up with stirring for a couple of minutes and arrange it in jars. At the same time, top up the jars with the oil in which they were fried. Without sterilizing, seal tightly, turn over and wrap. We did not, although according to reviews it is until spring without problems.

As you can see, in a friendly company of recipes "You'll lick your fingers!" you can find a variety of ideas. Eggplants like mushrooms for the winter deserve attention. Let's close the savory snack and compete to see who can resist not opening it until December. Share your progress and ask questions in the comments. We always answer our readers.

July 29, 2015

Ingredients:

fried eggplant - 5 kg,
mushrooms - 3 kg,
onion - 600 gr,
vegetable oil - 250 gr,
tomato puree - 1000 gr (tomato paste - 350 gr),
flour - 100 gr,
greenery,

salt - to taste.

How to cook canned eggplant with mushrooms for the winter

Wash the eggplants in running water, remove the sepals and stalks with the tip of the fruit. We place for a couple of minutes in boiling water, cool in cold water and cut into circles. Immerse in 1 - 2% salt solution for 10 - 15 minutes. We take out the eggplants with a slotted spoon, let the solution drain, roll in flour and fry on both sides in vegetable oil.
We remove wormy specimens, debris, impurities from mushrooms, separate the caps from the legs. So that they do not darken, immerse them in a 1 - 2% salt solution. Stew the mushrooms over low heat, in a dish tightly covered with a lid. After the water has evaporated, add vegetable oil and fry until tender.

We clean the onion from dry leaves, wash, cut into thin circles, fry until golden yellow.

We put all the fried vegetables and mushrooms for preservation in a frying pan. Dilute tomato puree with water (1: 1), add, stirring, onion and bring to a boil. Next, we put the finished mushrooms, eggplants and onions in layers in jars, so that the eggplants are the last layer.

Add a little salt and a tablespoon of vegetable oil to a half-liter jar. We cover the jars with lids and sterilize at 100 degrees for 45 minutes. Rolling up conservation.

In this article, you will learn how to preserve with mushrooms. This appetizer will not only be a great addition to a family dinner, but will also decorate any holiday table.

Eggplant salad with mushrooms for the winter

You can use any mushrooms for this dish, but keep in mind that only forest mushrooms can fully reveal its taste. To cook with mushrooms for the winter, you will need:

• Wash five fresh eggplants thoroughly, cut, sprinkle with salt and leave alone for one hour. When the indicated time has passed, boil them in hot water for five minutes, and then drain the water.
• Peel three onions, chop and fry in vegetable oil. At the end of cooking, add six large tomatoes, randomly chopped, to the pan.
• Sort 300 grams of fresh forest mushrooms, wash, peel and boil in salted water.
• Mix the prepared ingredients in a saucepan, add salt, sugar to taste and a mixture of peppers. Boil everything together for 20 minutes in a saucepan.
• At the end, add hot pepper to taste, chopped garlic, chopped herbs and vinegar to the products.

Arrange the blanks in jars, close them with lids and store at room temperature.

Sauteed Eggplant and Mushrooms

This delicious seasonal dish can be prepared with any vegetables, as well as any forest mushrooms. for the winter with mushrooms? Read the recipe below:

• Wash, peel and chop with a meat grinder or blender two kilograms of tomatoes, a kilogram of bell peppers, two hot peppers and four heads of garlic.
• Pour a glass of vegetable oil into a large enameled saucepan, add chopped vegetables, two tablespoons of salt, 200 grams of sugar and cook the food for 40 minutes, stirring occasionally.
• While preparing the tomato sauce, let's prepare the other ingredients. To do this, wash two kilograms of ripe eggplant, cut into large pieces and sprinkle with salt. Leave them alone for half an hour so that all the bitterness leaves them.
• Sort a kilogram of forest mushrooms, clean and wash thoroughly. After that, boil them in salted water, rinse again and send together with eggplants in tomato sauce.
• Cook the future sauté for another ten minutes, not forgetting to stir it. Then add 100 grams of vinegar and cook for another five minutes.

Arrange the blanks in sterilized jars and close them with lids.

Eggplants like mushrooms for the winter with garlic

Vegetables fried during the harvesting process have an excellent taste and unforgettable aroma. Here is the recipe for the preparation "Eggplant for mushrooms for the winter" with a photo:

• Take six kilograms of eggplants, wash them, dry them, remove the “tails”, cut into medium-sized cubes and salt.
• Fry the prepared vegetables in a non-stick pan. Keep in mind that during cooking, vegetables take a lot of vegetable oil. Therefore, make sure that the bottom of the pan is not dry.
• As soon as the eggplants decrease in volume and darken, turn off the heat and add 200 grams of chopped garlic, chopped herbs and two tablespoons of vinegar to them.

Mix the prepared ingredients and arrange them in sterilized jars. After that, add two tablespoons of vegetable oil to each container and set them to be sterilized for ten minutes. Close the blanks with lids, cool and store in the refrigerator or cellar.

Eggplant "for mushrooms"

Another simple recipe for harvesting your favorite vegetables:

• Wash and cut into large pieces three kilograms of eggplant. Sprinkle them with salt and leave them alone for two hours.
• Prepare the marinade, add the bay leaf to it, dip the vegetables in it and cook for 15 minutes.
• Roll the eggplants into jars, filling each with brine and adding two minced garlic cloves.

Eggplant for the winter with mushrooms should be stored in a cool and dark place.

Eggplants for the winter in mayonnaise

Here is an original recipe for seasonal harvesting of vegetables. To make mayonnaise for the winter, you will need to carefully read the instructions:

• Peel one large onion from the husk and cut it into strips. After that, fry it until golden brown and put it out of the pan on a plate.
• Wash two medium-sized eggplants, remove the stalk from them and, if desired, peel them. Fry them in vegetable oil until golden brown and combine with onions.
• Peel and mince one head of garlic, mix it with prepared ingredients, add six tablespoons of mayonnaise, salt and pepper to taste.

Mix the ingredients thoroughly, place them tightly in a clean jar, cover with a lid and place in a pot of warm water. Turn on the stove, bring the water to a boil and sterilize the container for a quarter of an hour. Roll up the jar, wrap it in warm clothes and leave to cool. Eggplants like mushrooms for the winter with mayonnaise will be ready in a few days.

with mushrooms

A homemade snack prepared according to our recipe can be an excellent snack for strong drinks or an independent dish during Lent. The recipe for eggplant salad with mushrooms for the winter is quite simple and you can easily repeat it in your kitchen:

• Wash five kilograms of fresh eggplants in running water and remove the tails from each fruit. After that, place the vegetables first in boiling water, and then in cold water. Cut the prepared eggplant into slices.
• Dilute a little salt (1-3%) in water and place vegetables in it for a quarter of an hour. Remove the circles with a slotted spoon, let the liquid drain, roll them in flour and fry in vegetable oil.
• Peel and sort three kilograms of forest mushrooms. Separate the legs from each cap and place them in saline to avoid browning.
• Stew the mushrooms under a closed lid over low heat. When the water evaporates, pour vegetable oil into them and fry until golden brown.
• 600 grams of white onion free from the husk, cut into rings and also fry until golden brown.
• Combine the prepared ingredients in a large pan, add 350 grams of diluted tomato paste (or 1000 grams of tomato puree) to them and bring everything to a boil.

Arrange the salad in jars, after adding a little salt and vegetable oil to it. Cover the jars with clean lids and sterilize for 45 minutes at 100 degrees. After that, they should be rolled up, wrapped up and left alone until completely cooled.

with champignons

Eggplants with mushrooms for the winter, the recipes of which we have given in our article, can be prepared even by an inexperienced chef. The following recipe is no exception:

• To prepare the mushroom marinade, you should pour one liter of water into the pan, add two tablespoons of vinegar, a teaspoon of sugar, a spoonful of salt, peppercorns, bay leaf and cloves to taste. Boil the marinade on the stove for ten minutes.
• Rinse, sort and, if necessary, clean 500 grams of champignons. Add them to the marinade when the boiling time is up and cook them for 40 minutes.
• At this time, take care of the eggplant. To do this, take two kilograms of vegetables, wash and process them, and then bake in the oven until soft.
• When the eggplants have cooled, remove the skin from them, and cut the fruits themselves lengthwise and across into four equal parts.
• Dip a piece of eggplant in vinegar, then vegetable oil, and place it in the bottom of a clean jar. Put a layer of mushrooms and chopped garlic on top of it.

Repeat layers until the jar is full. After that, it should be sterilized for half an hour, then closed with a lid, wrapped and left alone for a while. Store the cooled jar in the refrigerator.

Salad of vegetables and mushrooms for the winter

You will love this recipe if you like making homemade preparations for the winter. Eggplant with mushrooms, we propose to cook in the form of a salad:

• Process and thoroughly wash three kilograms of eggplant, cut them into fairly large cubes.
• Sort three kilograms of bell pepper, rinse, free from seeds and partitions. After that, cut it into thin strips.
• Process, peel and cut into large pieces one kilogram of any mushrooms (you can take champignons or forest ones). Just cut the smallest ones in half.
• Mix one liter of tomato juice with six tablespoons of salt and five tablespoons of sugar. Put it on the stove, bring to a boil, add a glass of vegetable oil and eggplant. Boil everything together for ten minutes.
• After that, add all the prepared ingredients to the pan, put the chopped garlic to taste and cook for another half hour. A few minutes before readiness, pour one glass of 9% vinegar into the food.

Roll up the salad in sterilized jars and store it in a cool place. You can serve prepared eggplants for the winter with mushrooms at the table as an independent snack, or you can add them for taste to stewed cabbage, potatoes or other dishes.

Eggplant in adjika

We hope you enjoy the eggplant with mushrooms for the winter, the recipes of which we have collected in this article. Therefore, we want to offer you another original snack:

• Grind with a meat grinder two kilograms of tomatoes, half a kilogram of carrots, sour apples and bell peppers.
• Boil prepared foods for one hour, then add one glass of sugar, two tablespoons of salt and one glass of vegetable oil to them. Continue to cook everything together for another half hour.
• Cut a kilogram of boiled champignons and one and a half kilograms of eggplant into cubes, and then put in adjika. Add a glass of vinegar, 15 minced garlic cloves and chili peppers to them.

Mix the ingredients, boil them together for ten minutes and roll them into jars.

Conclusion

We will be glad if you find useful tips on how to cook eggplant, mushrooms for the winter. Recipes with photos will tell you what the look of your favorite snack should be.