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

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.

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. This time I 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.

Read also: Cake “Styopka-raspka” recipe

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.

4 step-by-step recipes for making eggplants with champignons for the winter

Champignons are a good addition to eggplants; they enhance the taste of the product. All manufacturing development is based on the classic recipe. Recipes differ in the ratio of ingredients and variety of products. By varying the amount of sweet sand and vinegar, you can adjust the level of sweetness and acidity of the dish. Vegetables contain fiber, vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) , and minerals that are preserved during preservation. Savory recipes for eggplants with champignons for the winter should be in every housewife’s repertoire.

1 Specifics of preparing dishes for the winter
2 Preparation of main ingredients
3 Sterilization of containers
4 The best recipes for eggplants with mushrooms for the winter
- 4.1 Regular recipe with champignons
- 4.2 Prepare a delicious salad of vegetables and mushrooms
- 4.3 Canned blue ones with mushrooms
- 4.4 Champignons with eggplants and zucchini
5 Storage conditions and duration

Specifics of preparing dishes for the winter

A tasty, appetizing preparation will be obtained if you follow the following rules:

when choosing eggplants, you should give preference to mature, blue, hard specimens;
to contrast the traditional recipe, it is recommended to add an apple - this will make the dish fragrant and rich;
You can create a more expressive taste of preserved food using onions and bell peppers;
when choosing champignons, it is recommended to give preference to the freshest, whole specimens - they do not boil over and remain juicy and fragrant;
You can add brightness to the preparation with the freshest tomatoes, tomato paste, sauce or juice.

Eggplant and mushroom preserves are complemented by:

the freshest greens;
cabbage;
olives;
garlic;
celery;
currant/cherry leaves;
bay leaf;
spices;
horseradish.

During cooking, it is recommended to add acetic acid to the marinade - it extends the shelf life of the product.

Preparation of main ingredients

The fruits are washed, peeled, and peeled if desired. Eggplants are crushed into cubes, strips, slices, and poured into a huge container. Salt is sprinkled on top, left to release juice, and carefully squeezed out. This is necessary to eliminate bitterness, excess water, and facilitate the frying process. Mushrooms are washed in cool water and cut into medium pieces.

Sterilization of containers

Containers are washed with soap/soda, rinsed, and dried. Glass containers with lids must be sterilized. Sterilization is carried out using several methods:

in the oven;
steamed;
in the microwave;
boiling.

The lids are placed in a bowl of boiling water and left for 3-5 minutes. After sterilization, the bottles are placed on a clean waffle towel.

The best eggplant and mushroom recipes for the winter

Eggplants with champignons are prepared in different ways - they are fried, canned, pickled. All recipes use the usual cooking method as a basis. Manufacturing options differ in the variety of products used and their ratio.

Regular recipe with champignons

To make eggplants with mushrooms according to the traditional recipe, it is recommended to stock up on:

eggplants 1.5 kg;
carrots 0.5 kg;
tomatoes 2 kg;
apples 0.5 kg;
champignons 1 kg;
2 heads garlic;
vinegar 3 tbsp. l.;
hot pepper 1 pc.;
bell pepper 0.5 kg;
salt 2.5-3 tbsp. l.;
sugar 2 tbsp. l.

Wash the mushrooms, cut large specimens into slices, blanch for 6-10 minutes, strain using a colander.
Wash the tomatoes and remove the stalk. The carrots are peeled, the bell peppers are cleared of stalks and seeds, and the seed box is removed from the apples. Hot chili peppers are seeded.
The carrots, along with peppers and tomatoes, are crushed in a food processor/meat grinder.
Boil the vegetable mixture, reduce heat, and boil for 50-60 minutes.
The mass is combined with sugar, salt, vegetable oil, and boiled for half an hour.
Wash the eggplants, cut into medium pieces, mix with champignons. Boil vegetables for 10-15 on medium heat.

The roast preparation is laid out in sterilized jars, rolled up, and covered with a blanket. After cooling, the twists are moved to a permanent storage space.

Prepare a delicious salad of vegetables and mushrooms

The salad is served immediately after preparation or canned. The workpiece is made with the following components:

eggplants 1-1.5 kg;
champignons 350-400 g;
onions 170 g;
half a hot pepper;
honey 1-2 tbsp. l.;
bell pepper 450 g;
vinegar 1-1.5 tbsp. l.;
soy sauce 2 tbsp. l.;
oil 85 ml;
garlic cloves 4 pcs.;
parsley, dill, 1 bunch each.

Vegetables are peeled, rinsed, and dried. The fruits are crushed into cubes and salt is sprinkled on top. The preparation is infused for 30 minutes, then squeezed out.
The washed peppers are peeled, the capsicum is finely chopped, and the sweet pepper is cut into squares. The onion is peeled and cut into strips. The champignons are rinsed under the tap, large specimens are cut into 4 parts, small ones are cut in half.
Vegetables are fried until golden brown, transferred to a large bowl, and combined with pressed garlic.
For the marinade, combine acetic acid with honey, soy sauce, and chopped herbs. Dress the salad, leave for 30 minutes, and serve.

For canning, vegetables are placed in sterilized jars and sterilized in an enamel basin for 15-20 minutes. The containers are sealed, turned over, and stored.

Canned blue ones with mushrooms

For canning, it is recommended to give preference to young, dense, purple eggplants and the freshest mushrooms. The appetizer is prepared with the following products:

eggplants 5 kg;
champignons 3 kg;
onions 500-600 g;
vegetable oil 1 cup;
tomato 1 l;
flour 100 g;
parsley, dill, 1 bunch each.

The washed blue ones are peeled, blanched, and placed in cool water. Vegetables are cut into slices and soaked in saline solution for 13 minutes. The fruits are strained in a colander, sprinkled with flour, and fried with vegetable oil.
Mushrooms are sorted and cut. You can prevent the darkening of champignons using a salt substance. Sliced champignons are stewed over low heat. After the water has evaporated, open the lid and fry until golden brown. The onion is peeled, cut into half rings, and fried until golden.
All ingredients are transferred into one container, combined with tomato, and boiled. The roast mass is salted and combined with vegetable oil (1-1.5 tbsp.).

The bottom of sterilized jars is covered with eggplants, onions and champignons are placed on top. The container is hermetically sealed and covered with a blanket.

After opening, the appetizer is heated, poured into a plate, and decorated with dill, parsley, and cilantro.

Champignons with eggplants and zucchini

The ingredients can be varied - champignons can be replaced with honey mushrooms, chanterelles, wild mushrooms, and ketchup can be used instead of tomato sauce. To prepare the dish you need to stock up on:

zucchini 3 kg;
tomato sauce/ketchup 500 ml;
mushrooms 1 kg;
vinegar 250 ml;
carrots 350 g;
onions 350 g;
oil 250 ml;
sweet sand 250 g;
ground pepper 1.5 tsp;
salt 2 tbsp. l.;
garlic 150 g.

Washed vegetables are peeled and chopped. Carrots are grated using a special shredder. The garlic is crushed with a garlic press.
The chopped onion is fried, salted and peppered. In a separate container, acetic acid is combined with tomato sauce, oil, salt, and sugar.
After boiling, the mass is combined with mushrooms, simmered for 10-15 minutes, combined with other vegetables and garlic.
Boil the salad for 15-17 minutes, stirring occasionally.

Place the hot mixture into sterilized jars, seal them, and leave to cool.

Storage conditions and duration

The vegetable snack can be stored for 5-9 months at room temperature. After the twists have cooled, it is recommended to move them to a black, cold space such as a basement or cellar. After opening, the dish is stored in the refrigerator for no longer than 4-6 days.

Delicious eggplant salad with champignons for the winter

Now I’ll tell you how to create a very simple and tasty eggplant and champignon salad for the winter. The highlight of this recipe is the champignons. After all, not many people add them to their winter preparations. Eggplants and champignons mix amazingly 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 most common and delicious preparations for the winter.

eggplants – 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 vinegar;
2 tablespoons salt;
1 cup of sugar.

How to prepare eggplant salad with champignons

Cut the eggplants into strips or strips. Sprinkle with salt and leave for 30 minutes so that the bitterness goes away. Wash and squeeze or let drain.

Peel the bell pepper from seeds and cut into strips.

Three carrots on a Korean grater.

Cut the onion into half rings.

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

Squeeze out the garlic using a press.

Gently mix eggplants, bell peppers, carrots, onions and mushrooms.

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

Place the salad, hot, into clean, sterilized jars, at the bottom of which do not forget to throw dark and aromatic peppercorns. Close with sterilized metal lids. Turn over and wrap until the jars have cooled.

The portion given to us yields about 6 liters. salad

This homemade twist is an excellent appetizer or salad in itself that does not require additional seasonings. You tear off the jar and eat a regular and delicious eggplant salad with champignons. Bon appetit!

3 best recipes for canning eggplants with champignons for the winter

Recipes for preparing eggplants with champignons for the winter are amazing in their variety, but they are all based on the traditional production method. The differences lie in the set of components. Lovers can add more bitter pepper, and changing the amount of honey or sugar allows you to adjust the sweetness of the finished snack. The main thing is that this dish is not only tasty, but also healthy, as it consists of vegetables and contains a huge amount of fiber, vitamins and minerals.

Individualities of making eggplants with mushrooms for the winter

The taste of the products and the success of their storage depend on the correct selection of goods and preparation of storage containers.

How to properly cook vegetables and mushrooms

It is recommended to choose young blue ones, since solanine appears in overripe fruits. The substance can cause food poisoning, causing diarrhea, nausea (painful sensation in the epigastric region and pharynx) , vomiting (reflex eruption of stomach contents) .

Eggplants need to be washed and the stem removed. The key step is to sprinkle the cut vegetables with salt and let them sit until the juices release. Afterwards they need to be squeezed out. This way, bitterness and excess liquid are removed, and pieces of vegetables will be easier to fry.

Preparing the mushrooms does not pose any problems: they just need to be washed and cut into pieces. Further according to the recipe.

Preparing containers

It is recommended to choose a small size container for storing eggplant vegetable appetizers: 0.5-1 liter.

Wash with baking soda.
If the manufacturing recipe does not provide for sterilization, then the containers and lids must be sterilized using at least some convenient method (hold over steam, fry in the oven, heat in the microwave, boil).
Sterilized containers must be thoroughly dried.

How to cook eggplant with mushrooms

There are several methods for making such eggplants. Most of them are based on traditional recipes. Manufacturing options differ in the set of components and their quantity.

Regular recipe

It’s easy to prepare blueberries canned for the winter according to this recipe. In the finished vegetable appetizer they get the flavor of mushrooms.

eggplants – 2.5-3 kilograms;
carrots – 700 gr;
bell pepper – 1.2 kilograms;
onion – 700-800 gr;
garlic – 8-10 cloves.

olive (sunflower) oil – 160 ml;
vinegar – 140 ml;
salt – 55 g;
sugar – 160 gr.

Wash the vegetables and cut into cubes. Sprinkle with salt. After half an hour, squeeze out.
Peel the sweet pepper from seeds, rinse, cut into strips (not too long).
Peel the carrots, grate them, it is recommended to use a device for making carrots in Korean.
Peel the onions and cut into half rings.
Place all components in containers of appropriate size. Pour in the oil, dump out the salt and sweet sand. Simmer for a quarter of an hour.
Chop the garlic cloves with a garlic press, add to the vegetables, pour in the vinegar and simmer for another 5 minutes.
Place in sterilized, dry containers and seal tightly. After cooling, store for storage.

Option with champignons

This manufacturing option differs in the presence of champignons in the preparation.

The eggplants in the finished dish get the taste of mushrooms, and the champignons enhance and complement it, creating an amazing mushroom appetizer.

You will need 1.2-1.4 kilograms of mushrooms. They need to be washed and cut into 4-6 pieces.
Amount of other ingredients and preparation according to the previous recipe.

Vegetable and mushroom salad

This salad is consumed immediately, and can also be prepared for the winter.

eggplants – 1-1.3 kilograms;
champignons – 250-300 g;
onion – 150-160 gr;
hot pepper – 1/3 pod;
honey – 25 g;
bell pepper – 400 gr;
vinegar – 20 ml;
soy sauce – 35 ml;
oil for sautéing – 80 ml;
garlic – 2-4 cloves;
parsley - a bunch.

Cut off the stem of the nightshades, rinse, dry, cut into cubes 1x1 cm in size. Sprinkle with salt and let stand for half an hour. After the time has passed, squeeze out the eggplants.
Remove seeds from pepper. Spicy - cut finely, Bulgarian - into cubes.
Peel the onions and cut into strips.
Wash the mushrooms and cut into quarters.
Fry all ingredients separately until golden. Place the sauteed vegetables in a container, add chopped garlic.
Prepare the sauce: mix vinegar, honey, soy sauce. Add finely chopped greens.
Dress the salad. After half an hour you can serve. If desired, garnish with chopped parsley before serving.
To prepare for the winter: spread the vegetable mixture into unstained containers, sterilize for 10 minutes after the water boils. Close tightly with lids. After cooling, place in storage space.

How and how long can you store

This vegetable snack can be stored indoors for 6 to 8 months. When stored in a cold, dark room, the shelf life increases to 1 year. Store an open container with a snack in the cold for no more than 3-5 days.

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