Recipe for canned blue mushrooms. Eggplants fried with champignons. Eggplants with champignons, tomatoes, sour cream and cheese

The result flies off the festive table and effortlessly brightens everyday life. Open the tasty preparation and enliven 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, garlic and herbs - exactly as described below. Then let the seasoned vegetables cool under the lid and refrigerate for 12 hours. Mmmm, you'll lick your fingers how good the plump eggplant pieces are!

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How to cook eggplants like mushrooms for the winter

Preparation time - about 1 hour including sterilization

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

We need:

*Weigh vegetables peeled

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

For marinade:

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

Additional spices (optional):

Bay leaf - 2 pcs. small size
Cloves - 5-6 pcs.

Important details:

The preservation yield is 1.5 liters. If you want more snacks, just multiply all ingredients by 2-4.
It is convenient to close in small jars of 500-750 ml. In liter containers, the pieces may turn out softer, since it takes longer to sterilize the workpiece.
The recipe is perfect for customizing. Pepper, sugar, salt, additional spices and amount of garlic. Everything can be varied until the perfection of the “signature” dish. Just add a small portion of the next additive to the marinade and try it.

1) Preparing vegetables and boiling blue ones in a marinade.

It will take no more than 30 minutes.

IN large saucepan where the sliced eggplant will fit, heat the water with sugar, salt, pepper, cloves and bay leaf.

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

Pour vinegar into boiling water and immerse all the sliced eggplants. Bring to a boil. Keep on medium heat for 5 minutes. You don’t need it any longer, the crispy deliciousness will be lost.

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

After removing from heat, place the future “mushrooms” in a colander to drain all the liquid.

We peel 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 thoroughly or pat dry with a towel. We cut in small steps.

Cut the hot pepper into thin rings or half rings. Leaving the seeds will give you more heat. By removing - less.

2) Assembling all ingredients, sterilization and seaming.

We will spend no more than 30 minutes.

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

Adding spicy oil mixture for eggplants and mix carefully so as not to destroy the pieces.

Fill with almost ready-made “mushrooms”. The styling is dense, to the top - 1-2 cm before the neck.

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

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

New ideas for “mushroom” eggplants and how to preserve them without sterilization

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

You can do without greens and not add hot peppers. An interesting choice of cutting - into longitudinal bars; it tastes better with peeled fruits. All these variations are minor.
There is also a fundamentally different recipe for the winter - without sterilization. At the stage of marinating and boiling the main characters, everything is done as described above. Afterwards they suggest frying the oil with garlic and hot pepper, adding the eggplants, heating for a couple of minutes with stirring and pouring into jars. At the same time, top up the jars with the oil in which you fried them. Without sterilizing, close tightly, turn over and wrap. We didn’t do it, although according to reviews it’s worth it until spring without any problems.

As you can see, in the friendly company of recipes “You will lick your fingers!” you can find a variety of ideas. Eggplants like mushrooms for the winter deserve attention. Let's close this savory snack and compete to see who can keep it open until December. Share your progress and ask questions in the comments. We always answer our readers.

To prepare a tasty and aromatic preparation of eggplants with mushrooms over the winter, take mushrooms, eggplants, onions, garlic, salt, ground pepper, vinegar, sugar.

Eggplant needs to be firm to the touch, not very old. Rinse fruits in cold water. Dry with a towel. Trim the "butt" on one side and the other.

Wrap each eggplant in foil. Bake for 30-50 minutes at 200 degrees. They should become softer, but keep their shape.

Peel and rinse 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 use any other mushrooms.

Rinse the mushrooms from dirt and dust. The skin does not 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. Cool slightly and let the water 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 pan and fry the chopped onion in the same mode.

Cool the baked eggplants. To peel. Cut into large slices.

Add fried mushrooms, onions, pieces of eggplant, garlic cut into rings or cubes, salt, ground pepper, table vinegar, sugar into a convenient bowl.

Add all spices based on your taste. Mix carefully.

Before packaging, sterilize jars with lids. Place the eggplants and mushrooms tightly in clean jars.

The most delicious winter snack today is considered to be canned eggplant with fresh champignons. This healthy and delicacy can be served with different foods - in any case, it will complement the dish and give it a rich and piquant taste. All you need to do is heat the appetizer before serving and season it with sour cream, herbs and mayonnaise.

Eggplants with champignons turn out very juicy, tender and rich. And they are prepared so quickly and easily that even an inexperienced housewife can easily handle them. This recipe is considered the easiest and most delicious for preparing eggplants: in it the vegetable does not fall apart, does not lose its juiciness and becomes soft and tender. And champignons, due to their structure, give the appetizer an additional taste - plus, they do not fall apart, which means the dish will turn out to be unusually juicy and have a pleasant consistency.

Any housewife, when preparing a particular dish, pays special attention to cooking tips that will help prepare the snack easily and quickly. Canned eggplants with fresh champignons have “personal” cooking rules, when you study them you can create a culinary masterpiece yourself.

To make the preparation aromatic and rich, choose a recipe with apples.
Bell pepper is the main ingredient for preparing preserves, which will give it an extraordinary taste, aroma and richness.
It is recommended to take fresh champignons for the recipe, as they will definitely not fall apart and add juiciness to the preparation.
For cooking, eggplants need to be ripe - dark blue in color and firm.
To make the twist healthy and “bright,” you should take some fresh tomatoes (or tomato paste).

It’s important to note that when adding to a dish, be sure to keep in mind that few foods go well with eggplant. Therefore, be careful if you do not want to spoil this recipe.

What complements the twist?

In addition to the main ingredients required for the recipe, eggplants with fresh champignons can be varied:

fresh greens;
cabbage;
olives;
garlic;
celery;
currant leaves.

It is important to note that vinegar is also necessary for the recipe, as it will add a slight sourness to the product and will help the twist last longer without spoiling.

Cooking method

This recipe is considered traditional:

1.5 kg eggplants;
half a kilo of carrots;
2 kg tomatoes:
half a kilo of apples (preferably sour variety);
1 kg of boiled champignons;
oil for frying;
2 heads of garlic;
3 tablespoons 9% vinegar;
1 hot pepper;
half a kilo of bell pepper;
2 tablespoons of salt and sugar.

First of all, we prepare the mushrooms: we clean the champignons, rinse them under running water and put them in boiling water for 5-7 minutes. Then transfer the mushrooms to a colander and let the water drain.

We wash the tomatoes, remove the stem, peel the carrots, cut out the seeds from the bell pepper, and remove the core from the apples. If the hot pepper you choose is very hot, you can also remove the seeds from it.

We pass the pre-prepared vegetables through a food processor or meat grinder, then pour the resulting mass into a saucepan and bring to a boil. The next step is to boil the mass for an hour. In this case, the vegetables must be constantly stirred, as the mixture will be very thick and can quickly burn to the bottom of the pan.

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

For this dish, you can use any mushrooms, 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 them, sprinkle them with salt and leave them alone for one hour. Once the specified time has passed, cook 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, chopped as desired, 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.

Place the preparations 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 wild mushrooms. for the winter with mushrooms? Read the recipe below:

Wash, peel and grind two kilograms of tomatoes, a kilogram of bell pepper, two hot peppers and four heads of garlic using a meat grinder or blender.
Pour a glass of vegetable oil into a large enamel pan, add chopped vegetables, two tablespoons of salt, 200 grams of sugar and cook the products for 40 minutes, remembering to stir them periodically.
While the tomato sauce is preparing, let's prepare the other ingredients. To do this, wash two kilograms of ripe eggplants, cut into large pieces and sprinkle with salt. Leave them alone for half an hour so that all the bitterness goes away.
Sort out a kilogram of wild mushrooms, peel and wash thoroughly. After this, boil them in salted water, rinse again and add them to the tomato sauce along with the eggplants.
Cook the future sauté for another ten minutes, remembering to stir it. Then add 100 grams of vinegar and cook for another five minutes.

Place the preparations in sterilized jars and close them with lids.

Eggplants as mushrooms for the winter with garlic

Vegetables fried during the preparation process have excellent taste and an unforgettable aroma. Here is a recipe for the preparation “Eggplant with 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. Please note 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 have reduced in volume and darkened, turn off the heat and add 200 grams of chopped garlic, chopped herbs and two tablespoons of vinegar.

Mix the prepared ingredients and place them in sterilized jars. After this, add two tablespoons of vegetable oil to each container and leave them to sterilize for ten minutes. Close the pieces with lids, cool and store in the refrigerator or cellar.

Eggplants with mushrooms

Another simple recipe for preparing your favorite vegetables:

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

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

Eggplants for the winter in mayonnaise

Here is an original recipe for seasonal vegetable preparation. To use mayonnaise for the winter, you will need to carefully read the instructions:

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

Mix the products thoroughly, place them tightly in a clean jar, cover with a lid and place in a saucepan with 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 and mushroom salad 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 this, place the vegetables first in boiling water and then in cold water. Cut the prepared eggplants into slices.
Dilute a little salt (1-3%) in water and place the 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.
Clean and sort three kilograms of wild mushrooms. Separate the stems from the caps of each and place them in a saline solution to avoid darkening.
Simmer the mushrooms under a closed lid over low heat. When the water has evaporated, pour in vegetable oil and fry until golden brown.
Remove the skins from 600 grams of white onion, cut into rings and fry until golden brown.
Combine the prepared ingredients in a large frying pan, add 350 grams of diluted tomato paste (or 1000 grams of tomato puree) and bring everything to a boil.

Place 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 this, they should be rolled up, wrapped and left alone until they cool completely.

with champignons

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

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

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

Vegetable and mushroom salad for the winter

You will love this recipe if you like to make homemade winter meals. We suggest preparing eggplants with mushrooms as a salad:

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

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

Eggplants in adjika

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

Grind two kilograms of tomatoes, half a kilogram of carrots, sour apples and bell peppers using a meat grinder.
Boil the prepared products for one hour, then add one glass of sugar, two tablespoons of salt and one glass of vegetable oil. Continue cooking 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 them 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 advice on how to prepare eggplants and mushrooms for the winter useful. Recipes with photos will tell you what the look of your favorite snack should be.

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