Calories: 423
Cooking time: 30
Proteins/100g: 1.36
Carbs/100g: 4.73

Eggplant stew with mushrooms and vegetables, the recipe with a photo of which I offer, is great for vegetarians, a lean table and all stages of the Dukan diet, with the exception of the “Attack” phase.
The dish is easy to prepare, all that is needed for quick cooking is to prepare the products, that is, wash, peel, chop, chop, and then send them in turn to the roaster or frying pan.
Recall that last time we offered.
In the mushroom season, champignons can be replaced with wild mushrooms, but not all wild mushrooms cook as quickly as champignons, some must be boiled first.
It will take 30 minutes to prepare, from the indicated products you will get 2 servings.

Ingredients:
- eggplant - 250 g;
- Bulgarian pepper - 150 g;
- zucchini - 150 g;
- onion - 80 g;
- tomato - 150 g;
- champignons - 100 g;
- chili pepper - 1 pc.;
- vegetable oil, salt, green onions.

How to cook at home

We cook stewed eggplants with vegetables and champignons in a frying pan, which is very convenient - you don’t need a lot of dishes. We simply send all the ingredients in turn into a deep frying pan.
First, we pass onions in heated vegetable oil (1-2 teaspoons) until transparent. To speed up the process, pour a teaspoon of coarse salt, it will draw out the moisture. No more salt is needed, this amount is enough for all the ingredients. Then add the chili, cut into rings.



Peel the tomato, cut out the stalk, cut into cubes, add to the onion. Simmer until it turns into tomato puree.



We will cook the remaining ingredients together under the lid, for convenience, cut them into pieces of the same size. So, put the zucchini, diced.





Add eggplant. Modern varieties do not require pre-soaking in salt, they are not bitter.



Remove seeds and cut bell peppers into cubes.



Put the whole small mushrooms on top, cut the large mushrooms into thin slices. Cover the pan with a lid and simmer over medium heat for 15 minutes.



5 minutes before cooking, remove the lid, increase the heat, evaporate the dish to remove excess moisture.





Sprinkle

Cooking spaghetti with eggplant and champignons.

Preparing elementary! It will help to feed the family simply and quickly.

Ingredients

• Spaghetti-200g (or any other pasta).
• Eggplant-2pcs (small).
• Fresh champignons-300g.
• Tomatoes-3-4pcs (large).
• Onion-1pc.
• Garlic - 2-3 cloves.
• Vegetable or olive oil.

Besides:

• Basil greens.
• Parsley greens.
• Salt.
• Sugar.
• Pepper.

STAGE 1

Wash the eggplant and cut into strips. Salt the eggplant a little and leave for 20-30 minutes. so that bitter juice comes out. Then we wash the eggplant and squeeze it out of the water.

STAGE 2

In a well-heated pan with oil, fry the eggplant. Fry 9-10 min. stir occasionally. If necessary, salt. Transfer the fried eggplant to a bowl.

STAGE 3

Now fry the chopped onion. We fry until soft.

STAGE 4

Add chopped mushrooms. Stir and fry until the liquid has completely evaporated. Salt.

STAGE 5

Place the fried mushrooms in a bowl with the eggplant.

STAGE 6

Wash the tomatoes and cut into cubes. If desired, the skin from the tomatoes can be removed. Pour the tomatoes with boiling water for 1-2 minutes. After that, put the tomatoes in cold water for 2-3 minutes. and take off the skin. Bring the chopped tomatoes to a boil and simmer over medium heat for 10-15 minutes.

STAGE 7

Then add sugar, chopped basil, parsley, salt and pepper to taste. Add the garlic passed through the garlic press.

STAGE 8

Mix everything and simmer for 1-2 minutes. Then we turn off the fire.

STAGE 9

Add the finished sauce to the eggplant and mushrooms.

STAGE 10

Let's mix. If necessary, salt, pepper.

STAGE 11

Boil the spaghetti in plenty of salted water. Cook for 7-8 min. Mix spaghetti with eggplant and mushrooms.

BON APPETIT!

Prepare this amazing dish and it will seem to you that it is made of meat! In fact, eggplants are amazingly revealed in various dishes, sometimes they resemble mushrooms, fish or chicken meat. This is very beneficial, in view of the fact that vegetables are several times cheaper than other products, so they are always available to us. Eggplant goes great with eggs, and when soaked in them, a whole new flavor is born. If the person who tries it mushroom dish, do not dedicate to its composition, it will take a long time to figure out what it consists of. It is noteworthy that eggplant with champignons can be served as a hot dish with a side dish or cold, like. Either way, the eggplant tastes amazing! Discover the new recipe in step by step cooking eggplant with champignons with photo.

Ingredients for cooking eggplant with champignons

eggplant	800 g
Champignon	350 g
Eggs	3 pcs
Onion	250 g
Sour cream from 20%	60 g
Lemon juice	40 ml
Wine vinegar	2 tbsp. l.
Salt	0.5 tsp
Water	4 tbsp. l.
Vegetable oil	4-5 art. l.

Step by step cooking eggplant with champignons with photo

1. Wash young, not overripe fruits, peel them.
2. Cut the mushrooms into small cubes about 2 cm. Do not use old eggplants, as they have large and hard seeds that will spoil the taste and appearance of the dish.
   
3. Place eggplant in a plastic bag without holes or a container with a lid.
   
4. Beat the eggs with a whisk until smooth.
   
5. Fill the eggplants with eggs, tie a knot on the bag. Mix well with your hands and shake so that the egg mass is distributed over the vegetables.
6. Send the eggplants to the refrigerator to soak for 1-1.5 hours. After this time, you will notice how the eggs are completely absorbed into the eggplant.
   
7. Heat a little oil in a frying pan and fry the eggplants in it until soft, adding a little salt to them.
   
8. In another pan, fry the diced onion in vegetable oil until golden brown.
   
9. Add chopped mushrooms and continue frying until they are fully cooked.
   
10. Send ready-made eggplants to mushrooms and onions, mix.
11. Mix water with sour cream and pour over eggplants and mushrooms, simmer for about 5 minutes.
    
12. Add wine vinegar and lemon juice for a zesty sourness.
    
13. Turn off the heat and you can serve immediately.
    

Eggplant served with a side dish of boiled potatoes or rice with fresh vegetables and herbs. Bon appetit!

Absolutely everyone loves deliciously cooked eggplants. This is a very healthy vitamin meal, which you definitely need to pamper your family as often as possible. Even if you have already tried many options for cooking eggplant: salted, fried, baked and stuffed, a new discovery - eggplant with cream and champignons will pleasantly surprise you. The dish is prepared quickly, simply, and it turns out simply excellent.

You can, of course, cook fried eggplants in a saucepan on the stove, or bake in the oven, but this option will require more effort, attention and time from you. It is best to cook the dish in a slow cooker. This is a smart machine that will make sure that the eggplants are tasty and well cooked, the kitchen and stove stay clean.

Delicious eggplant with mushrooms

fried with cream

The dish can be called summer, but due to the fact that finding fresh eggplants on supermarket shelves is not a problem even in winter, nothing prevents you from cooking it all year round. Blue ones with mushrooms prepared according to the presented recipe will be an excellent addition to meat products, cereals and potatoes. The dish turns out to be quite satisfying even by itself due to the presence of mushrooms and cream.

Ingredients:

• fresh or frozen champignons - 500 g;
• eggplant 1-2 pieces;
• vegetable oil - 1 tbsp. the spoon;
• heavy cream - 2 tbsp. spoons;
• salt and spices - to taste.

Eggplant stewed with mushrooms is an amazing and very spicy dish. It can be served both as a separate dish and with a side dish (I really liked it with boiled potatoes). Eggplants with champignons are cooked almost instantly, and eaten even faster.

Ingredients

To prepare eggplant stewed with mushrooms, you will need:

eggplant - 2 pcs. (medium size);

onions - 1 pc.;

mushrooms (I have champignons) - 100 g;

sour cream - 3-4 tbsp. l.;

garlic - 2 cloves;

salt and spices - to taste;

vegetable oil for frying;

greens for serving.

Cooking steps

Peel the onion, cut into half rings, fry in vegetable oil, stirring occasionally, until blush. Add the washed chopped eggplant to the onion and fry for 10 minutes, stirring occasionally, until light golden brown.

Wash the mushrooms, cut into thin slices, peel the garlic and grate on a fine grater. Add chopped mushrooms and chopped garlic to the onion with eggplant, fry, stirring occasionally, for 5-10 minutes.

Add sour cream, salt and spices, mix well and simmer over very low heat under the lid for 10-15 minutes.

A very tasty spicy dish of eggplant stewed with mushrooms is ready.

Serve, garnished with herbs, as a separate dish or with a side dish.

Bon appetit!