How to cook eggplant with champignons: homemade recipes

I first saw the recipe for eggplants like mushrooms about 20 years ago. At that time, this name seemed funny to me, but I still prepared pickled eggplants according to that recipe (I will definitely share the recipe). And somehow since then I forgot about this appetizer until I again started looking for something new to cook from my favorite blue ones. But it turns out that since then a huge number of recipes for eggplants like mushrooms have appeared, and they are all different, but tasty.

That’s why I decided to dedicate the entire collection of recipes to eggplants with mushroom flavor. You can cook these eggplants for the winter and as a cold appetizer. And cooked in this way, they really resemble mushrooms, both in appearance and taste.

Eggplants are like mushrooms: we cook quickly and tasty

Well, we start preparing a hearty snack. And in honorable first place is the cooking method, which I have already tried personally. It differs from all other recipes in that we will marinate the “blue” vegetables a little. And be sure to add garlic, because you simply cannot do without it.

Ingredients:

• Eggplants - 5 kg;
• Garlic - 3 heads;
• Dill - 1 bunch;
• Vegetable oil - 300 ml;
• Vinegar 9% - 250 ml + 50 ml;
• Ground black pepper - 1 teaspoon;
• Salt - 4 tbsp. spoons;
• Sugar - 1 heaped teaspoon;
• Water - 4.5 liters.

Cooking process:

Wash and cut off the stems of the “little blue” ones, and cut the vegetables themselves into cubes. In order for the appetizer to turn out delicious, of course, you need to take only fresh eggplants and only well-ripened ones.

Take a deep saucepan and pour water into it. Bring the liquid to a boil and pour in vinegar (50 ml). Send the chopped eggplants and boil them for 5 minutes from the moment the water boils.

Vinegar prevents eggplants from overcooking. Place the finished cubes on a sieve. And when all the water has drained, transfer the vegetable to a large container.

Wash and dry the dill, chop finely. Peel the garlic and finely chop it too.

Combine dill with garlic, pour in vinegar and vegetable oil. Add salt, sugar and pepper. Mix everything well and leave until the salt and sugar dissolve.

Pour the prepared marinade over the boiled cubes and mix well, lifting the mass from the bottom.

Transfer the salad into sterilized jars, while lightly shaking the containers. Also distribute the remaining marinade into jars.

Close the jars with lids and put them in the refrigerator. After 12 hours, the snack is ready to eat.

If you want to make such a salad in the winter, then sterilize the full jars and seal them with lids. Turn upside down, cover with a blanket and cool. Then store it in a cellar or pantry.

Quick pickled eggplants

Try to cook - you will like these mushrooms. Unlike the first recipe, there are more spices here, which will improve the taste of the pickled blueberries.

Take:

• Eggplants – 1.5 kg.
• Onion – 2 pcs.
• Water – 2.5 liters.
• Bay leaf – 4 pcs.
• Garlic - head.
• Cloves – 4 sticks.
• Allspice – 8 pcs.
• Hot pepper - use to taste.
• The marinade is prepared from 2 tablespoons of sugar, 2.5 tablespoons of salt and 6 large spoons of 9% vinegar.

Preparation:

1. Cut the blue ones into slices and pour boiling water over them (do not add salt to the water or add vinegar - pay attention). After boiling again, cook for 3 minutes and drain in a colander.
2. Place the pieces in a jar, interspersing garlic with chopped onion. Put all the spices there. If you like spicy dishes, add hot pepper.
3. Boil the marinade: add salt and sugar to the water and pour in vinegar.
4. Pour in the marinade. After it has cooled, keep the workpiece in the cold for 6 hours. When serving, add a little vegetable oil if desired.

Eggplants are like mushrooms for the winter - the recipe is to die for!

These eggplants are indeed very similar to mushrooms, and they are prepared with approximately the same main vegetable ingredients: garlic, dill and vegetable oil.

This is a very simple and uncomplicated, easy option for pickling for the winter, and you can even serve it straight to the table. Let's figure it out step by step how to pickle such delicacies and how to screw them under the lid. You will learn little nuances and tips from my grandmother, which she shared with me, and I with you.

Ingredients:

• eggplants - 1.5 kg
• garlic - 2 heads
• dill - 1 bunch
• water - 2 l
• salt - 2 tbsp
• sugar - 1 tbsp
• vinegar 9% - 170 ml
• vegetable oil - 150 ml

Cooking process:

Cut the eggplants into circles, and then chop each piece into two parts, as shown in the photo.

Pour water into a saucepan, add sugar and salt. Bring to a boil. As soon as the brine boils, pour in the vinegar.

Place blueberry pieces into this brine and cook for about 5-6 minutes.

Since eggplants are very tender and light, they always begin to float when cooked, so you should occasionally press them down with a spatula.

Once the time is up, remove them from the water, a slotted spoon works best.

Interesting! You can boil eggplants not in a saucepan, but in a multicooker bowl, just select the “Cooking” mode with the lid open and cook.

Chop the dill finely with a kitchen knife. And immediately send it to the boiled eggplants, followed by the garlic squeezed through a garlic press.

Important! If there is no special device for pressing garlic, then chop the garlic finely with a knife.

That's how wonderful and beautiful it looks. Mix everything with a tablespoon. Add vegetable oil. Stir. Now let it brew for 12 hours, and then you can eat it as any appetizer or side dish.

Since today we are making a dish for the winter, we will need sterilized jars and lids to preserve the little blue ones. Divide the finished mixture into jars, lightly compact and cover with lids.

Now take a deep pan, put a towel on the bottom, and then put the jars out. Fill with warm water up to the hangers of the jars. Turn on the heat and bring to a boil, sterilize for 20 minutes.

Next, screw it under the lid. Turn the jar upside down and roll it with a towel or fur coat. Leave it overnight, or about 8-12 hours, until completely cooled.

Turn the jar upside down and roll it with a towel or fur coat. Leave it overnight, or about 8-12 hours, until completely cooled.

This is such a beautiful and flavorful dish! You can add a little more or a little less herbs and garlic, experiment with flavors.

Recipe for eggplant mushrooms in Korean

The Korean version features a larger number of vegetables and an abundance of spices.

You will need:

• Little blue ones – 2 kg.
• Water – 3 tbsp. spoons.
• Bulb.
• Carrots – 3 pcs.
• Sweet pepper – 3 pcs.
• Garlic - head.
• Sugar – 2 spoons.
• Salt - spoon.
• Table vinegar and vegetable oil - 150 ml each.
• Ground red and black pepper - a teaspoon each.
• Coriander – 2 small spoons.
• Parsley, dill.

How to cook:

1. Cut the eggplants lengthwise into four parts and cook them, adding salt to the water (after boiling, cook for 10 minutes).
2. When the water has drained and the blue ones have cooled a little, cut them into smaller slices.
3. Cut the peppers and carrots into strips, and the onion into half rings. Combine with the blue ones. Add finely chopped garlic.
4. Make the marinade: combine salt and sugar in a separate bowl. Dilute a little with water, add oil and vinegar. Mix well and pour over the vegetables.

Fried eggplants like mushrooms - recipe with garlic

A super option for those who always want to please their loved ones. This dish tastes like mushrooms; many people won’t even recognize or understand that these are really eggplants.

Ingredients:

• eggplants - 2 pcs.
• eggs - 2-3 pcs.
• salt, pepper to taste
• parsley, celery and basil
• garlic - 3 cloves
• lemon - 1 pc.
• vegetable oil for frying

Cooking process:

Cut the eggplants into fingers - cut the eggplant in half and then cut each half crosswise. As in previous recipes, lightly beat the eggs and pour the eggplant mixture over the eggplants. Leave to soak for an hour in the refrigerator.

Prepare the dressing in a separate bowl. Mix finely chopped herbs, pressed garlic and season it all with lemon juice.

Fry the eggplants in vegetable oil until beautifully golden brown.

To remove excess fat, you can place the eggplants on a paper napkin.

Place the eggplants in a deep bowl and add the dressing with herbs and garlic. Salt, pepper and mix well.

Let all the ingredients “make friends” a little, put them in the refrigerator for a while and enjoy.

Eggplants stuffed with eggplants: homemade recipes

Eggplants stuffed with champignons and tomatoes.

Ingredients:

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

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

Season the eggplants with the resulting mixture and bake in the oven at 180°C for 15 minutes. Before serving, decorate the eggplants stuffed with champignons with chopped parsley.

Eggplant stuffed with champignons.

Ingredients:

• 2 eggplants
• 2 sweet peppers
• 1 onion
• 2 tomatoes
• 150 g champignon
• 3 cloves garlic
• parsley or cilantro
• walnuts
• vegetable oil
• salt
• pepper

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

Eggplants with champignons, baked in the oven.

Ingredients:

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

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

Garnish the finished dish of eggplants with champignons with parsley and serve with sour cream.

Recipe for eggplant-mushroom salad with egg and maggi mushroom cube

Here is another detailed method for preparing an appetizer with a mushroom cube. If you don’t have a cube, then it’s okay, you don’t have to add it. And the recipe is very simple and popular.

Ingredients:

• Eggplants - 3-4 pcs.;
• Onion - 2 pcs.;
• Eggs - 2-4 pcs.;
• Mushroom cube - 1 pc.;
• Vegetable oil - for frying;
• Ground black pepper - to taste.

Cooking process:

Peel the eggplants and cut them into cubes.

Place the eggs in a bowl, lightly add salt and beat with a mixer until foamy.

Pour the beaten eggs over the chopped cubes and mix everything well.

Cover with a lid and leave at room temperature for 1 hour. During this time, stir the contents 5-6 times.

Now chop the mushroom cube.

Peel the onion and finely chop it. Pour vegetable oil into a frying pan and heat it. Add the eggplants and fry them lightly. Then add the onion and continue to fry for 3 minutes.

Then add the mushroom cube and pepper. Stir and fry the contents until cooked.

The dish is completely ready!

Recipe for baked eggplants with mushroom cubes. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “baked eggplant with mushroom cubes.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	86.8 kcal	1684 kcal	5.2%	6%	1940
Squirrels	3.1 g	76 g	4.1%	4.7%	2452 g
Fats	6 g	56 g	10.7%	12.3%	933 g
Carbohydrates	5 g	219 g	2.3%	2.6%	4380 g
Organic acids	0.2 g	~
Alimentary fiber	2.4 g	20 g	12%	13.8%	833 g
Water	80.2 g	2273 g	3.5%	4%	2834 g
Ash	0.608 g	~
Vitamins
Vitamin A, RE	46.1 mcg	900 mcg	5.1%	5.9%	1952
Retinol	0.039 mg	~
beta carotene	0.024 mg	5 mg	0.5%	0.6%	20833 g
Vitamin B1, thiamine	0.04 mg	1.5 mg	2.7%	3.1%	3750 g
Vitamin B2, riboflavin	0.109 mg	1.8 mg	6.1%	7%	1651 g
Vitamin B4, choline	33.8 mg	500 mg	6.8%	7.8%	1479 g
Vitamin B5, pantothenic	0.24 mg	5 mg	4.8%	5.5%	2083 g
Vitamin B6, pyridoxine	0.152 mg	2 mg	7.6%	8.8%	1316 g
Vitamin B9, folates	16.129 mcg	400 mcg	4%	4.6%	2480 g
Vitamin B12, cobalamin	0.07 mcg	3 mcg	2.3%	2.6%	4286 g
Vitamin C, ascorbic acid	3.12 mg	90 mg	3.5%	4%	2885 g
Vitamin D, calciferol	0.303 mcg	10 mcg	3%	3.5%	3300 g
Vitamin E, alpha tocopherol, TE	1.499 mg	15 mg	10%	11.5%	1001 g
Vitamin H, biotin	2.914 mcg	50 mcg	5.8%	6.7%	1716 g
Vitamin RR, NE	1.2799 mg	20 mg	6.4%	7.4%	1563 g
Niacin	0.449 mg	~
Macronutrients
Potassium, K	209.5 mg	2500 mg	8.4%	9.7%	1193 g
Calcium, Ca	35.43 mg	1000 mg	3.5%	4%	2822 g
Magnesium, Mg	11.15 mg	400 mg	2.8%	3.2%	3587 g
Sodium, Na	29.46 mg	1300 mg	2.3%	2.6%	4413 g
Sera, S	52.28 mg	1000 mg	5.2%	6%	1913
Phosphorus, Ph	66.5 mg	800 mg	8.3%	9.6%	1203 g
Chlorine, Cl	60.05 mg	2300 mg	2.6%	3%	3830 g
Microelements
Aluminium, Al	669.8 mcg	~
Bor, B	114.6 mcg	~
Iron, Fe	0.749 mg	18 mg	4.2%	4.8%	2403 g
Yod, I	4.77 mcg	150 mcg	3.2%	3.7%	3145 g
Cobalt, Co	3.138 mcg	10 mcg	31.4%	36.2%	319 g
Manganese, Mn	0.2038 mg	2 mg	10.2%	11.8%	981 g
Copper, Cu	130.81 mcg	1000 mcg	13.1%	15.1%	764 g
Molybdenum, Mo	7.971 mcg	70 mcg	11.4%	13.1%	878 g
Nickel, Ni	0.645 mcg	~
Rubidium, Rb	102.3 mcg	~
Selenium, Se	4.269 mcg	55 mcg	7.8%	9%	1288 g
Fluorine, F	24.1 mcg	4000 mcg	0.6%	0.7%	16598 g
Chromium, Cr	0.97 mcg	50 mcg	1.9%	2.2%	5155 g
Zinc, Zn	0.5399 mg	12 mg	4.5%	5.2%	2223 g
Digestible carbohydrates
Starch and dextrins	0.602 g	~
Mono- and disaccharides (sugars)	4.4 g	max 100 g
Glucose (dextrose)	2.428 g	~
Sucrose	1.683 g	~
Fructose	0.831 g	~
Essential amino acids	0.321 g	~
Arginine*	0.184 g	~
Valin	0.16 g	~
Histidine*	0.068 g	~
Isoleucine	0.133 g	~
Leucine	0.192 g	~
Lysine	0.174 g	~
Methionine	0.067 g	~
Methionine + Cysteine	0.116 g	~
Threonine	0.124 g	~
Tryptophan	0.04 g	~
Phenylalanine	0.136 g	~
Phenylalanine+Tyrosine	0.246 g	~
Nonessential amino acids	0.68 g	~
Alanin	0.158 g	~
Aspartic acid	0.305 g	~
Glycine	0.103 g	~
Glutamic acid	0.425 g	~
Proline	0.103 g	~
Serin	0.168 g	~
Tyrosine	0.11 g	~
Cysteine	0.047 g	~
Sterols (sterols)
Cholesterol	81.06 mg	max 300 mg
beta sitosterol	5.731 mg	~
Saturated fatty acids
Saturated fatty acids	1.6 g	max 18.7 g
14:0 Miristinovaya	0.005 g	~
15:0 Pentadecane	0.001 g	~
16:0 Palmitinaya	0.454 g	~
17:0 Margarine	0.004 g	~
18:0 Stearic	0.236 g	~
20:0 Arakhinovaya	0.013 g	~
22:0 Begenovaya	0.02 g	~
Monounsaturated fatty acids	1.351 g	min 16.8 g	8%	9.2%
16:1 Palmitoleic	0.053 g	~
17:1 Heptadecene	0.001 g	~
18:1 Oleic (omega-9)	1.23 g	~
20:1 Gadoleic (omega-9)	0.005 g	~
Polyunsaturated fatty acids	1.883 g	from 11.2 to 20.6 g	16.8%	19.4%
18:2 Linolevaya	1.862 g	~
18:3 Linolenic	0.008 g	~
20:4 Arachidonic	0.013 g	~
Omega-6 fatty acids	0.2 g	from 4.7 to 16.8 g	4.3%	5%

The energy value of eggplant baked with mushroom cubes is 86.8 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Golden recipe for preparing eggplants like mushrooms for the winter with pepper

Here’s another very popular way to prepare blueberries for the winter. Here we will cook them in brine and add hot pepper for spiciness. It can be replaced with its red, hot counterpart. Who has what?

Ingredients:

• blue ones - 1 kg,
• hot pepper,
• whole head of garlic
• sunflower oil - 130 ml.

For the brine:

• water - 1.3 l,
• salt - 1.5 tbsp,
• granulated sugar - 1.5 tbsp.,
• carnation inflorescences - 5 pcs.,
• 2 pcs bay leaves,
• 2 allspice peas,
• 6 black peppercorns,
• vinegar 9% - 6 tbsp. spoons

Cooking process:

The first step is to place a saucepan of water on the stove and wait for it to gurgle. In it we dissolve the required amount of salt, granulated sugar and add spices.

In the meantime, we are waiting for the brine to boil, let’s take care of the eggplant fruits. Wash them, cut off the tails and cut them into slices.

Then we peel and cut the garlic. When the marinade boils, add vinegar to it. Add the eggplant slices and boil for 5 minutes from the moment they boil.

Finely chop the pepper. You can take bitter, or better yet, hot. We strain the blue ones and send them to fry.

Pour sunflower oil into the frying pan. Part of it will be used for frying, and the other part will be poured into jars. Add pieces of garlic and pepper to fry. After a minute, add the eggplants.

Fill sterilized half-liter containers with the snack and pour vegetable oil on top. Roll up and remove to cool.

Eggplant halves in brine for the winter

In a short time, the chefs prepare an excellent snack, which they successfully offer to customers during the cold season.

You will need a classic set of products:

• medium sized eggplants;
• garlic (preferably winter);
• vegetable fat without aroma;
• salt;
• spices to taste;
• vinegar;
• sugar.

Eggplants are cut in half. Remove the stalk. Dip into a brine made from water, vinegar, granulated sugar and salt. Boil for 15 minutes, then put in cheesecloth and hang over a bowl for 10-12 hours.

The eggplant slices are placed in a deep container. Pour in vegetable oil (about 0.5 liters per 2 kg of vegetables). Sprinkle with chopped garlic (100 g) and mix thoroughly. Place in jars. Sterilized. Roll up the lids. When serving, cut into pieces, pouring over the resulting juice.

Fried eggplant with mushrooms and mayonnaise

This is a salad for those who love fried eggplants. The recipe is very cool. This appetizer can be eaten immediately after preparation, or can be stored for the winter.

Ingredients:

• eggplants - 2.5 kg
• onion – 750 gr
• mayonnaise - 400 gr
• mushroom seasoning - half a pack
• vegetable oil for frying

Cooking process:

Peel the blue ones and cut them into cubes. Place the pieces in a saucepan, add water and put on fire. Cook for 5-7 minutes over medium heat. Keep the finished pieces in boiling water for another 3 minutes and place in a colander, let all the water drain well.

Cut the onion into thin half rings and fry it in a frying pan until tender. The onions should become translucent and golden, but do not let them fry as this will ruin the color of the finished dish. To avoid this, stir the onions well and often during cooking.

Place the onions in a container and fry the eggplants in the same pan, also not allowing them to fry too much. Mix the blue ones with onions. To completely turn them into mushrooms, add mushroom seasoning to give them a truly mushroom flavor and aroma.

Mix everything well. The mixture can be peppered to taste. We do not use salt; mayonnaise and seasoning themselves are salty.

You can make your own mushroom seasoning from dried mushrooms by grinding them into powder.

If you have homemade seasoning, you may need to add additional salt to the appetizer.

After adding mayonnaise, mix everything carefully. Divide the mixture into jars, pressing it tightly with a spoon, trying not to leave any air pockets. At the end you should end up with about 5 half liter jars of this delicious snack.

Pour water into a large saucepan and cover the bottom with a napkin. Place the jars in the pan, the water should reach up to their shoulders. Lids can be sterilized separately in boiling water.

The sterilization time for half-liter jars is half an hour. If the jars are larger in volume, then this time increases. For 1 kg - 1 hour. Next, we twist our jars, put them upside down and wrap them until they cool completely. If some does not fit into the jars, then you can use it immediately.

Recipe for fried eggplants with sour cream

Fried eggplants with sour cream are ideal hot, and will not spoil the pleasure even when cold. A cube of Maggi stock will add mushroom aroma and flavor.

You will need:

• Eggplants – 500 gr.
• Sour cream – 100 gr.
• Bulb.
• Oil for frying.
• Maggi mushroom bouillon cube (replace any other seasoning based on your preference).
• Greenery.

Step-by-step preparation:

1. Cut the eggplant into small cubes and pour boiling water over it. After half an hour, take them out and let the liquid drain.
2. While the pieces are drying, finely chop the onion and fry in a frying pan. Don't expect a golden crust; fry the onion until translucent.
3. Add the blue ones to the pan and, stirring, fry until done.
4. Finally, pour in the sour cream and seasoning cube. Let it boil and remove from the burner. Place on a plate and sprinkle generously with herbs.

Eggplant salad “like mushrooms”

This salad is delicious and healthy, and easy to prepare. It will be at home not only at the usual, but also at the festive table. It can be served as a salad or as a separate dish, cold or warm. The recipe is for 3 servings of salad. Cooking time: 50 min.

Ingredients:

• Eggplants – 300 gr.
• Onion – 1 pc.
• Chicken eggs – 3 pcs.
• Garlic – 2 cloves.
• Vegetable oil – 3.5 tbsp. l.
• Mayonnaise – 100 gr.
• Salt – 0.5 tsp.
• Sugar – 0.5 tsp.
• Vinegar – 1 tsp.
• Water – 3.5 tbsp. l.
• Ground black pepper - to taste.

Cooking process:

1. We put a pan of water on the stove and start by boiling the eggs. Boil them hard and then don’t forget to cool them in cold water.
2. While the eggs are boiling, prepare the eggplants. We wash and clean them, then cut them into long strips, which we then chop into small cubes (can be cut into strips).
3. Place the eggplant pieces in a bowl, sprinkle with salt and set the bowl aside to remove the bitterness from the eggplant.
4. Meanwhile, cut the onion into half rings.
5. After 10 minutes, rinse the eggplants from salt. They can be boiled in water for a few minutes until they become transparent.
6. Let's continue working with the onions - you need to lightly marinate them. To do this, dissolve sugar and salt in water and add vinegar. Pour the onion with the resulting mixture, mashing it a little with your hands or pouring boiling water over it first.
7. Chop the garlic cloves. We need garlic so that the salad turns out really like mushrooms.
8. We return to our eggplants - we put them in a colander. Heat the oil in a frying pan and add the eggplant pieces and garlic. Fry for several minutes, stirring constantly. There is no need to bring it to browning.
9. Meanwhile, the eggs have cooled and can be easily peeled and finely chopped. It is very convenient in this case to use an egg slicer.
10. The final stage is assembling our salad. Combine all the ingredients and fill them with mayonnaise. Mix carefully, pepper to taste and serve!

And more tips:

1. Eggplants can not only be boiled and then fried, but also baked in the oven - this way they will be crispy.
2. The onions for this salad can not only be pickled, but also fried in butter.
3. Eggs can be used raw - mix the remaining ingredients with a raw egg and bake or fry.
4. You don’t have to peel the eggplants – they taste better that way.
5. To dress the salad, you can use sour cream instead of mayonnaise. You can also make a dressing using a mushroom stock cube.
6. Instead of frying the garlic along with the eggplant pieces, you can brew it with boiling water and add it to the finished salad.

These are the ideas that can be brought to life and make any dining table brighter and tastier. If you want to prepare other preparations, then these articles will help you.

Have a nice day and good mood, dear readers! As I always say, see you soon on this blog. Subscribe to the group in contact, share your opinions and reviews below. Pokedova.

Champignons with eggplants: delicious dishes of mushrooms and vegetables

Eggplants with fresh champignons in the oven.

Ingredients:

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

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

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

Ingredients:

• 1 eggplant
• 1 cucumber
• 1 pod bell pepper
• 200 g champignons
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• green salad leaves
• ground paprika
• salt

Wash the eggplant and cut into semicircles.

Wash the champignons, chop coarsely, fry together with the eggplants in vegetable oil, add soy sauce, stir.

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

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

Place cucumbers and peppers on lettuce leaves, top with champignons and eggplants.

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

Eggplants with champignons in sour cream.

Ingredients:

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

Wash vegetables and mushrooms. Cut the eggplants into small cubes, add salt and leave for 10-15 minutes. Then fry the eggplants in butter, add the sautéed onions. Cut the mushrooms into slices and fry. Mix fried eggplants, onions, mushrooms and add sour cream, pepper, salt. Place the mixture in portioned refractory dishes, sprinkle with grated cheese and bake. Serve hot champignons baked with eggplants.

Eggplant with beef and champignons.

Ingredients:

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

1. To prepare eggplants with champignons, the vegetables need to be washed, cut into circles or lengthwise 1 cm thick. Pour in salted water and leave until the bitterness comes out.
2. Peel the onion, cut into thin half rings, fry over high heat until golden brown and place 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. Fry the mushrooms in a small amount of olive oil, adding a clove of garlic passed through a press or finely chopped.
5. After 5 minutes from the start of frying, add 1 tbsp to the mushrooms. spoon of sour cream and simmer, stirring constantly.
6. Cut the bell pepper into thin strips and fry over high heat, stirring constantly.
7. Grease a baking sheet with vegetable oil and place the eggplants on it. Bake in a preheated oven at 200°C for 15 minutes.
8. Layer on the baked eggplants: prepared mushrooms, onions, meat and bell peppers.
9. Sprinkle with finely chopped herbs, grated cheese and bake in the oven.

Spicy whole fruits with spices

Each chef has his own approach to preparing appetizers. Let's put in our notebook the best recipe for eggplants with mushrooms for the winter, which is prepared in 30 minutes. You will need traditional products: blueberries, garlic, seasonings. The fruits should be small in size. Preferably with a thin peel. First they are washed. Then immerse in boiling water for 10 minutes. Remove and leave until completely cool.

Each eggplant is pierced with a fork in several places. Place in sterilized 1 liter jars. Add the remaining components. Pour hot brine and boil the jars for 15 minutes in a large saucepan with water. The finished snack is sealed with lids. Stored in the basement.

Spicy “honey mushroom legs” for the festive table

In an area where one can only dream of the bounty of the forest, chefs prepare eggplants quickly and deliciously, just like mushrooms. The recipes are usually simple, as they consist of traditional ingredients and the aromatic clove spice.

The eggplants are first cut along the grain so that thin plates are obtained. Then they are chopped into strips about 5 cm long, placed in a bowl, sprinkled with salt. Place a weight on top and leave for 2 hours.

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Next, make the marinade. Pour 100 g of vinegar into 3 glasses of clean water. Throw 10 pieces of bay leaves. The same number of allspice peas and 3 spicy clove buds. Bring the liquid to a boil, remove from heat, and cool.

Salted eggplants are squeezed out. Place in a frying pan and fry in oil. When they become soft, remove them to a plate.

Onions are chopped into half rings. Mix with garlic, chopped in the usual way. Fried “honey mushroom legs” are laid out in layers in steamed jars, alternating with a mixture of onions and garlic. Vegetables are poured with marinade and sterilized for at least 15 minutes.

Eggplants, like mushrooms, are served as an appetizer with any side dish or meat dishes.

Pickled vegetables with dill

Eggplants have a special taste, like mushrooms for the winter. The recipe is quite simple and accessible.

It includes ingredients:

• blue;
• winter garlic;
• odorless vegetable oil;
• fresh dill;
• purified water;
• vinegar (9%).

Water is poured into a spacious container. Add salt. When it boils, add vinegar.

For 10 glasses of water, 150 ml of 9% table vinegar is enough.

Washed eggplants are cut into equal cubes. Dip into boiling salty liquid. Cook at medium temperature. Then the vegetables are placed in a colander. There they cool completely and are freed from the marinade.

Place the dill in a bowl and cover with water for a few minutes. Then take it out and wash it under the tap. Place on a glass board. When the liquid is gone, chop finely. Garlic is divided into cloves. Free from husks. Cut into small pieces.

The eggplants are transferred to a deep container. Season with spices, sprinkle with dill, garlic and vegetable oil. Mix and pack into steamed jars. For long-term storage, the appetizer is placed in a pan of water and boiled for 30-60 minutes, depending on the volume of the container (0.5-1 l, respectively).

Without sterilization, the product can be stored in the refrigerator for no more than 14 days.

Delicious salad “Inspiration”

“Olivier”, “Caesar”, “Mimosa”, “Ivasi under a fur coat”, “Vinaigrette”. All these salads still occupy a special place on the holiday table. However, you can surprise your guests with a completely unusual delicacy.

Products needed:

• small size eggplants;
• large onion;
• garlic (several cloves);
• vegetable oil;
• several chicken eggs;
• mayonnaise;
• salt;
• sugar;
• vinegar;
• spicy additives.

First of all, boil the eggs for about 10 minutes. Dip into cold water. Peel off the skin. Grind using a special grid.

With a boiled egg, the appetizer acquires a piquant taste.

Eggplants are washed and cut into strips. Sprinkle with salt and leave for 15 minutes to remove the natural bitterness of the product. Then wash again and cook for 10 minutes. Onions are cut into half rings. Place in a deep plate. Prepare a cold marinade. Pour in the onion rings, lightly kneading them with your hands.

The eggplants are drained in a colander and then fried in vegetable oil until soft. A salad is assembled from the prepared ingredients. Pour in mayonnaise and serve. Vegetables really resemble mushrooms, both in taste and appearance.

Thanks to the imagination of creative chefs, more and more new recipes are appearing. By recording them in your notebook, you can build a valuable collection of excellent snacks. Some cook for future use and seal them in jars. Others are served with sour cream, mayonnaise or garlic sauce. The unique mushroom taste of eggplant will certainly please even picky gourmets.