Eggplants fried with champignons

Eggplants fried with champignons

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Potatoes with mushrooms in the oven. Potato Casserole / Gratin

Apple Pie with Sour Cream

• lean
• vegetarian

Ingredients

general information

Total production time

40 minutes

Active production time

25 minutes

Complexity

Easy

Number of servings

Step-by-step recipe with photos

Wash the eggplants, cut off the ends and cut into rings or semicircles, depending on the size of the eggplants, or cut into cubes.

Advice. If desired, you can remove the skin from the eggplants.

Place in a bowl or colander, sprinkle with salt and leave for 30 minutes; during this period of time, liquid will release from the eggplants.

Wash the eggplants under running water and squeeze lightly.

Peel the onion and cut into quarter rings.
Heat vegetable oil in a frying pan, add onion, add a little salt, and fry in more vegetable oil until soft.

Advice . It is necessary to fry the onion for a long time, over low heat. There must be enough oil so that the onions do not burn and dry out, but slowly simmer in the oil. It should become quite soft, practically dissolving in the oil. To save time, this onion preparation can be created in advance and stored in the refrigerator in a closed container. And use, if necessary, in any dish: from soup to hot.

Transfer the onion to a bowl and set aside. Drain excess vegetable oil from the pan, but do not pour it out.

Place the eggplants in the pan and fry in small portions until soft.

Place the eggplants in a bowl with the onions.

Wash the champignons, dry and cut into slices.

Place the mushrooms in the frying pan where the onions and eggplants were fried, add a little salt, and cook them with the least amount of oil until the water is released from the mushrooms.
When the mushrooms release juice, increase the heat and cook until the juices evaporate, about 8 minutes.

Return the eggplants and onions to the pan with the mushrooms, stir and add a little vegetable oil in which the onions were simmered.

Add chopped greens.

Advice.
You can add garlic to the dish. You can put chopped ripe tomatoes or tomatoes in their juice and simmer for a little while. If you add tomatoes, then you can add a pinch of sugar, which will make the dish taste better.

Season to taste with salt, pepper, and your favorite seasonings and stir.

Bon appetit!

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Eggplant with mushrooms: TOP 4 recipes

• Subtleties of manufacturing
• Eggplants fried with champignons in a frying pan
• Eggplants with mushrooms in sour cream in a frying pan
• Pie with eggplant and mushrooms
• Marinated eggplants with mushrooms
• Video recipes

From eggplants and mushrooms you can prepare a huge number of tasty, satisfying and healthy dishes with a rich taste. Almost all of them are very simple to prepare and consist of cheap and readily available ingredients that are sold in any store. This review presents the TOP 4 recipes for quick snacks with an exciting and special taste.

Subtleties of manufacturing

• Buy eggplants that are elastic, with shiny skin without blemishes and with tightly fitting sepals.
• A freshly picked eggplant always has the freshest stem.
• Eggplants may contain solanine, a substance that causes bitterness. If you don't like a slightly bitter taste, put the chopped fruits in salted water for 20 minutes and most of the solanine will come out.
• If you want to transform eggplants into puree, peel them. If you bake or fry the fruits, do it better with the skin on, otherwise the eggplants will fall apart.
• During frying, eggplants absorb oil intensively. For the most nutritious dish, cook them in the oven or fry them in non-stick pans, where you can use less oil.
• Any variety of mushrooms can be mixed with eggplants.
• Eggplants with mushrooms can be stewed, baked, fried, pickled, or salted.
• Mushrooms contain a huge amount of water. If you cook them at a leisurely boil, they turn into a liquid mass. To get rid of excess water and give the mushrooms a nice brown color, cook them over medium heat.
• There is no need to chop the mushrooms very finely, just divide them into quarters, and small ones can be thrown whole.

Eggplants fried with champignons in a frying pan

Eggplants taste very much like mushrooms. There are many recipes where eggplants are “disguised” as mushrooms. But mushrooms and eggplants can be combined just as successfully in one dish. The most common way to cook these products is to fry them in a frying pan.

• Calorie content per 100 g - 189 kcal.
• Number of servings - 4
• Production time - 40 minutes

Ingredients:

• Eggplants - 2 pcs.
• Parsley - a few sprigs
• Freshly ground dark pepper - a pinch
• Onions - 1 pc.
• Salt - to taste
• Champignons – 400 g
• Vegetable oil - for frying
• Garlic - 2 cloves

Making eggplants fried with champignons in a frying pan:

1. Peel the onion and cut into quarter rings. Heat vegetable oil in a frying pan, add onion, salt and fry over low heat until soft. Then transfer the onions to a bowl.
2. Wash the eggplants, cut off the ends, cut into rings or half rings and place in a bowl of salted water. Leave them for half an hour so that the bitterness comes out. Then wash under running water, squeeze and place in the frying pan where the onions were fried. Fry them until soft and golden brown, and transfer to a bowl with onions.
3. Wash the champignons, dry and cut into slices. Place them in the frying pan where the onions and eggplants were fried, add salt and cook until the mushrooms release water. Then increase the heat and cook until the juice evaporates, 8 minutes.
4. Return the fried eggplants and onions to the pan with the mushrooms, stir and add the chopped greens with the garlic passed through a press.
5. Season everything with salt and pepper, stir and remove the pan from the heat.

Eggplants with mushrooms in sour cream in a frying pan

A hearty and tasty dish - eggplants with mushrooms in sour cream cooked in a frying pan. And the dish gets its creamy smell from sour cream, so it’s better to use homemade sour cream for making it. You can also replace sour cream with cream.

Ingredients:

• Eggplants – 700 g
• Onions - 3 pcs.
• Mushrooms – 350 g
• Testicles - 3 pcs.
• Sour cream 15% fat - 5 tbsp.
• Reddish hot pepper - 2 pcs.
• Lemon juice - 1 tbsp.
• Water - 4 tbsp.
• Grape vinegar - 2 tbsp.
• Vegetable oil - 6 tbsp.
• Salt - to taste

Making eggplants with mushrooms in sour cream in a frying pan:

1. Peel the blue ones, cut them into 1.5-2 cm cubes and put them in a bag.
2. Beat the eggs with a fork until smooth and pour over the eggplants.
3. Tie the bag and shake it so that everything is mixed well. Place the bag in the refrigerator for 1.5 hours.
4. Cut the mushrooms into pieces and place in a heated frying pan. When they release water, drain it, add vegetable oil and salt and fry for 15 minutes.
5. Peel the onion, finely chop and fry until golden brown.
6. Fry the eggplants in a frying pan in hot oil, stirring occasionally until browned on all sides.
7. Combine mushrooms with onions and eggplants, pepper and salt, add lemon juice and grape vinegar.
8. Pour in the sour cream, stir and remove the pan from the heat.

Pie with eggplant and mushrooms

A light but delicious appetizer pie with eggplant and mushrooms. The juicy vegetable interior is in unsurpassed harmony with the crumbly shortbread dough, which is cooked in margarine. But if desired, you can use butter for the dough.

Ingredients:

• Margarine - 100 g
• Testicles - 1 pc. for dough, 3 pcs. for filling
• Flour - 1 tbsp.
• Eggplants - 2 pcs.
• Mushrooms – 200 g
• Onion - 1 pc.
• Hard cheese - 100 g
• Cream - 150 ml
• Vegetable oil - for frying
• Salt - to taste
• Ground dark pepper - to taste

Making a pie with eggplant and mushrooms:

1. Grind the margarine with flour, add salt, beat in the eggs and knead the dough, wrap it in cling film and put it in the refrigerator for half an hour.
2. Cut the eggplants into strips and fry in a frying pan in vegetable oil.
3. Peel the onion, cut into half rings and fry in a frying pan after the eggplant.
4. Cut the mushrooms into strips and fry until golden.
5. Combine all the vegetables, salt, pepper and stir.
6. To fill the eggs, beat with cream, add grated cheese, salt and pepper.
7. Place the rolled out dough in a narrow layer in a baking dish and make sides. Place the filling on it and fill it all with filling.
8. Bake the eggplant and mushroom pie in a preheated oven at 180 degrees for half an hour.

Marinated eggplants with mushrooms

A spicy, special salad of marinated eggplants with champignons is quite easy to prepare. It takes little active time to cook, but you will have to wait until the food is marinated.

Ingredients:

• Eggplants - 1 pc.
• Champignons – 200 g
• Onions - 1 pc.
• Garlic - 3 cloves
• Vinegar - 2 tbsp.
• Vegetable oil - 3 tbsp.
• Salt - to taste
• Ground coriander - 1 tsp.
• Ground dark pepper - to taste
• Soy sauce - 1 tbsp.

Making marinated eggplants with mushrooms:

1. Rinse the eggplants, cover with water, add salt and boil for 15 minutes. Then cool it to room temperature and cut into half rings or bars.
2. Rinse the champignons, boil for 10 minutes and cut into 4 parts, leaving the small fruits whole.
3. Peel the onion and chop it into thin quarter rings.
4. Combine all the ingredients in a bowl where they will marinate and pour in the dressing.
5. For the dressing, combine vinegar, vegetable oil, pressed garlic, salt, coriander, pepper and soy sauce.
6. Stir the ingredients and leave to marinate for at least 2 hours.

Video recipes:

Canned eggplants with mushrooms.

Champignons with eggplants.

Fried eggplants with mushrooms.

Fried champignons with eggplants

Ingredients

Champignons – 200 g

Sweet pepper – 1 pc.

Onions – 1 pc.

Vegetable oil – 3 tbsp.

Salt, pepper - to taste

• 68 kcal
• 30 min.
• 30 min.

Photo of the finished dish

Step-by-step recipe with photos

Eggplants are often used to prepare dishes where the vegetable is very similar in taste and texture to mushrooms. Now let's try to combine eggplants with mushrooms in one dish. We use champignons as mushrooms - completely undemanding in production. During frying, eggplants absorb mushroom juice, which makes them even more similar to champignons. Fried champignons with eggplants come out very juicy and tasty and go perfectly with any side dish.

Remove the skin from the onion, rinse the vegetable, and cut into cubes.

Cut the sweet pepper in half, remove the seeds from the inside, rinse, and cut the flesh into cubes or strips.

Place a frying pan on the stove, pour in oil, heat, add the onion and pepper. Sauté vegetables in oil for 3 minutes, stirring occasionally.

Rinse the champignons and cut into large pieces of random shape.

Add the mushrooms to the vegetables and fry together for a couple of minutes.

Rinse the eggplant and chop into flat triangular pieces. There is no need to cut off the skin from the eggplant; it will preserve the integrity of the pieces after stewing.

Add the eggplants to the main mixture before the mushroom juice has evaporated, stir. Season the contents of the pan with salt and pepper to taste. Simmer the mixture over low heat for 15 minutes until the eggplants are soft. Add more oil if necessary, as the eggplant absorbs it very well.

Cool the finished fried champignons with eggplants, arrange on plates, add fresh herbs.

Eggplants with mushrooms for the winter - the most delicious salad recipes

Few people know that eggplant and mushrooms are two ingredients that complement each other perfectly, making the dish savory and satisfying. And since the season for harvesting and preparing crops for the winter is in full swing, I suggest preparing eggplants with mushrooms for the winter. Believe me, you will remember this salad forever. Any mushrooms, both store-bought and wild ones, are suitable for making it. The best homemade recipes for such salads for the winter will be brought to your attention on this page.

Table of contents

Tips for making salad

No matter what kind of housewife, when preparing this or that dish, she pays special attention to the cooking tips that will help you prepare the appetizer simply and quickly. Canned eggplants with the freshest champignons have “personal” rules for production, by studying which you can independently create a culinary masterpiece.

• To make the preparation fragrant and rich, choose a recipe with apples.
• Bell pepper is the main ingredient for making preserves, which will give it an unnatural taste, smell and richness.
• It is recommended to take the freshest champignons for the recipe, because they literally will not fall apart and add juiciness to the preparation.
• For production, eggplants need to be ripe - blue and firm.
• To create a useful and catchy twist, you should take a few new tomatoes (or tomato paste).
• It is important to note that when adding to a dish, be sure to keep in mind that few products are mixed with eggplant. Therefore, be careful if you do not want to spoil this recipe.

Salad of eggplant and white mushrooms with carrots and reddish peppers

If you have snow-white mushrooms, then I advise you to prepare several jars and such a salad. It’s a very tasty preparation, you won’t regret it if you make it.

Ingredients

• 2 kg. eggplant
• 0.5 onions
• 0.5 carrots
• 0.5 kg. white mushrooms (you can use all new ones)
• to taste Salt, pepper
• 1.5 tbsp vinegar 9%,

Manufacturing

Peel and cut the eggplants into cubes, fry in oil, fry the onions, grate the carrots and fry. Also fry the mushrooms in oil, then mix the onions with carrots and eggplants. Add salt, add spices and vinegar, simmer for 30 minutes. Place in sterilized jars and seal.

Eggplants with mushrooms and garlic for the winter

In this recipe, I suggest preparing eggplants with champignons for the winter with onions and garlic. Although any mushrooms, both store-bought and wild mushrooms, are suitable for this recipe. The eggplants turn out just beautiful, you can’t even tell right away where the mushrooms are and where the eggplants are.

Ingredients:

• Eggplant – 1 kg
• Mushrooms – 500 g
• Onion – 500 g
• Garlic - 4 teeth.
• Vinegar - 2 tbsp. dining room
• Salt - to taste
• Dark pepper - ground to taste
• Sugar - 1 tsp.

Manufacturing:

To prepare a tasty and fragrant preparation of eggplants with mushrooms over the winter, take mushrooms, eggplants, onions, garlic, salt, ground pepper, table vinegar, sugar. Eggplants need to be firm to the touch and not too old. Rinse the fruits in cool water. Dry with a towel. Trim the butts on one side and the other.

Wrap any eggplant in foil. Bake for 30-50 minutes at 200 degrees. They should become softer, but keep their shape. Peel and wash the onion, cut into large rings. If the onions are very large, then cut into four parts and cut into strips. I just used champignons. But you can take any other mushrooms. Wash the mushrooms from dirt and dust. The skin does not necessarily need to be removed. Boil water and place mushrooms in it. Boil for 20 minutes over moderate heat.

Place the boiled mushrooms in a colander. Let it cool a little and let it drain. Pour a small amount of oil into the frying pan. Add mushrooms. Fry over high heat until golden brown. Transfer the mushrooms to a separate bowl. Add a little oil to the same frying pan and fry the chopped onion in the same mode. Cool the baked eggplants. Peel off the skin. Cut into large slices.

In a comfortable bowl, add fried mushrooms, onions, pieces of eggplant, garlic cut into rings or cubes, salt, ground pepper, table vinegar, sugar. Add all spices, focusing on your own taste. Mix carefully.

Before blending, sterilize jars with lids. Place the eggplants and mushrooms tightly into clean jars. Sterilize the jars with the eggplant consistency for 60 minutes after boiling. Roll up the lids tightly, turn them over and wrap them well. Savory preparations for you!

Salad with eggplant and champignons in apple-tomato sauce

I’ve been making this salad for the winter for the second year now. Those who have tried it constantly ask for the recipe and remain grateful :) Everyone really likes it! There is no shame in putting the salad on a formal table; everyone enjoys it unsurpassedly :))

Ingredients

• Eggplant – 1.5 kg
• Champignons – 1 kg
• Tomato – 2 kg
• Carrots - 0.5 kg
• Bell pepper - 0.5 kg
• Apple (sweet and sour) – 0.5 kg
• Garlic - 2 teeth.
• Chili pepper - 1 pc.
• Vinegar (9%) – 100 g
• Sunflower oil - 1 cup.
• Sugar - 1 cup.
• Salt - 3 tbsp. l.

Manufacturing

At this time, prepare other vegetables: Cut the eggplants with the skin into small pieces. Cut the mushrooms into quarters, which are smaller in half. Add bitter peppers to the champignons - finely chopped (I cut them with seeds, we like it spicier. Those who don’t like it, peel them from the seeds) , squeeze the garlic in a press, and prepare oil and vinegar in glasses.

After an hour, add chopped eggplants to our sauce. Cook for another 30 minutes. At this time we are busy sterilizing the jars, we will need 10 pieces. 0.5 liters each. After boiling for 30 minutes. eggplants, add to them: mushrooms with garlic and pepper, 100 gr. vinegar and 1 tbsp. sunflower oil.

Mix everything thoroughly and cook for another 10-15 minutes. stirring from time to time. Then we fill sterile jars and seal them up. Everything is ready :)) You should get about 10 jars of 0.5 liters each. The salad becomes tastier when it sits in the jar for about a month.

Fried eggplants with mushrooms, carrots and peppers

In this recipe we make fried eggplants with mushrooms and vegetables. Excellent recipe, definitely try it.

Ingredients

• 2 kg eggplants
• 1 kg mushrooms
• 0.5 kg onions
• 0.5 reddish pepper
• 0.5 tomatoes
• 1 kg carrots
• 2 pieces garlic
• 1 tbsp. l. salt
• 1-2 tbsp. l. sugar
• 0.5 tsp. reddish pepper
• 50 ml vinegar

Manufacturing

For young, new, medium-sized eggplants, cut off the stem, remove the skin, and cut into small squares. Add salt, 2-3 tablespoons to a bowl of water and transfer the chopped eggplants into it. Leave for about an hour. Let's prepare the tomatoes. Chop as desired, place in a food processor bowl and grind until smooth. Pour the resulting mass into a saucepan. And we put it on the gas.

Grate the carrots and lightly fry them in oil. Cut the leeks into pieces and also fry them in oil. Cut the onion into half rings. Pass the garlic through a garlic press. Sauté the onion in a frying pan in vegetable oil. Once the onion becomes soft, combine it with carrots, peppers and tomato mass.

Mushrooms, I took champignons, cut into small squares. Pour a little vegetable oil into the prepared pan and fry the mushrooms. Fry, stirring, until all the liquid has evaporated.

The eggplants were washed with cool water and squeezed. We begin to fry the eggplants, fry them in a large amount of heated vegetable oil. Place the prepared mushrooms and eggplants in a colander to drain excess oil.

Put everything you need into the finished sauce: 1 table. spoon of salt, 1-2 table. spoons of sugar, 0.5 table. spoons of ground reddish pepper, 1-2 heads of crushed garlic, 50 ml of 9% vinegar, bring the sauce to a boil. Put all the fried vegetables and mushrooms there.

Boil for 30 minutes from the moment of boiling. After the time has passed, we roll everything into jars and screw on the lids. Turn the jars upside down.

Eggplants with mushrooms in adjika for the winter

A very tasty salad with mushrooms and eggplants in adjika with the smell of garlic. For spiciness, you can add half a pod of bitter pepper. But for those who don’t like spicy things, you can do without it.

Ingredients

• 3 kg tomato
• 3kg eggplant
• 1kg pepper
• 0.5kg mushrooms
• 300 g garlic
• 3 tbsp. salt
• 2 tbsp sugar
• 100 g vinegar
• 200ml sunflower oil

Manufacturing

Grind the tomatoes in a meat grinder, add salt, sugar and sunflower oil. Mix all this and boil for 20 minutes.

Add diced eggplants, diced sweet peppers, mushrooms (in this case champignons), vinegar and crushed garlic. Boil for another 30 minutes. Place in unstained jars and seal.