How to cook eggplant with mushrooms: home recipes

Eggplant and champignon are two ingredients that perfectly complement each other, making the dish tasty and hearty. From mushrooms and vegetables, you can cook and prepare for the winter, and use them for daily meals. Baked eggplants with champignons, fried, stewed, used for making pizzas and pickled. The best homemade recipes using these ingredients are for your attention on this page.

Mushrooms with eggplant: delicious mushroom and vegetable dishes

Eggplant with fresh mushrooms in the oven.

Ingredients:

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

1. Wash the eggplants, cut into 3-4 cm slices, salt, leave for 20 minutes to get bitterness.
2. Roll dried eggplant in flour, lightly fry in butter.
3. Cut the onion into rings and fry until golden brown.
4. Wash the mushrooms and chop coarsely. At the bottom of the pan lay layers of eggplant, mushrooms, onions (eggplant should be in the top layer), pour everything with salted sour cream mixed with flour.
5. Cover the pan and put 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, mushrooms, cucumber and bell pepper.

Ingredients:

• 1 eggplant
• 1 cucumber
• 1 pod of bell pepper
• 200 g champignon
• 2 tablespoons of vegetable oil
• 1 tablespoon of soy sauce
• green lettuce
• ground paprika
• salt

Eggplant with champignons in sour cream.

Ingredients:

• 300 g eggplant
• 300 g champignon
• 4 onions
• 2 tablespoons butter
• 2 cups sour cream
• 4 tablespoons of grated cheese
• salt and pepper to taste

Wash vegetables and mushrooms. Cut eggplant into small cubes, salt and leave for 10-15 minutes. Then fry the eggplant in butter, add the sautéed onion. Cut the mushrooms into slices and fry. Mix fried eggplant, onions, mushrooms and add sour cream, pepper, salt. Put the mixture in a batch refractory dish, sprinkle with grated cheese and bake. Mushrooms, baked with eggplant, serve hot.

Eggplant with beef and mushrooms.

Ingredients:

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

1. To cook eggplant with champignons, you need to wash the vegetables, cut into circles or along 1 cm thick. Pour in salted water and leave to leave bitterness.
2. Peel the onion, cut into thin half rings, fry over high heat until golden brown and put 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 the mushrooms in salted water. Then drain the water and let it drain. In a small amount of olive oil, fry the mushrooms by adding the garlic clove passed through the press or finely chopped.
5. After 5 minutes, add 1 tbsp to the mushrooms. spoon of sour cream and simmer, constantly stirring.
6. Cut sweet pepper into thin strips, fry over high heat, constantly stirring.
7. Grease a baking sheet with vegetable oil, put eggplant on it. Bake in a preheated oven at 200 ° C for 15 minutes.
8. On layers of baked eggplant lay: prepared mushrooms, onions, meat and bell peppers.
9. Sprinkle with finely chopped herbs, grated cheese and bake in the oven.

Chicken, eggplant and champignon rolls

Ingredients:

• smoked chicken - 100 g
• eggplant - 2 pcs.
• salt to taste
• olive oil - 5 tbsp. l
• champignons - 6 pcs.
• onion - 1 pc.

Rinse and peel vegetables. Cut eggplant along thin plates, fry until rosy. Finely chop the onion, lightly fry separately from the eggplant, then add the diced mushrooms. Cut the chicken into small parts, toss to the onion and mushrooms, salt, fry over low heat.

Place the finished mixture on the eggplant plates using a tablespoon. Wrap eggplant with champignons in rolls.

Canned eggplant with champignons: simple recipes for pickled snacks

Pickled eggplant with champignons.

Ingredients:

• 1.5 kg eggplant
• 5 kg carrots
• 2 kg of tomatoes
• 5 kg of apples (preferably sour)
• 1 kg of boiled champignons
• cooking oil
• 2 heads of garlic
• 3 tablespoons 9% vinegar
• 1 hot pepper
• 5 kg of bell pepper
• 2 tbsp. tablespoons of salt and sugar

So, we can preserve eggplant with champignons: for this, mushrooms need to be peeled, washed, dipped in boiling water for 7 minutes, then transferred to a colander and let the water drain. Rinse carrots, tomatoes, bell peppers, apples. Peel the carrots, remove the core from the bell pepper, remove the seeds from the apples. Pass vegetables and apples through a meat grinder, transfer the resulting mass to a pan, bring to a boil over low heat. Boil the mass for an hour, stirring occasionally. After time, add salt, sugar, vegetable oil to the mass and continue cooking over low heat for another 30 minutes.

In the meantime, rinse the eggplant and cut into small pieces, then toss it into a boiling mass with mushrooms. Cook the workpiece for another 10 minutes, not forgetting to stir.

Eggplant with champignons, prepared for the winter, put in sterilized jars, twist and cover with a blanket.

Eggplant marinated with champignons.

Ingredients:

• Eggplant - 2kg
• Champignons - 0.5 kg
• Garlic - 2 heads
• Vinegar
• Vegetable oil

1. To cook eggplant with champignons for the winter according to this simple recipe, you need to wash the vegetables, cut them in half, bake in the oven until soft, then peel and salt.
2. For the marinade, prepare two cups, one for vinegar, the other for oil. Marinate champignons as follows: in 1 liter of water add 1 tbsp. l of salt, 2 tsp sugar, 2 tbsp. tablespoons of vinegar, bay leaf, cloves and allspice. Throw mushrooms into the resulting brine and cook for 40 minutes. After time, remove the pan from the heat, leave to cool.
3. Dip eggplant in vinegar, then in oil.Spread a layer of eggplant, a layer of mushrooms and garlic, thinly sliced ​​in plates. Leave in storage in the refrigerator. You can eat pickled eggplant with mushrooms in a day.

Eggplant with champignons, tomatoes and bell peppers, canned for the winter.

Ingredients:

• 5 large eggplant
• 3 sweet peppers
• 2 onions
• 3 cloves of garlic
• 3-4 tomatoes
• 6–8 champignons
• 2 tablespoons vegetable oil
• 1 teaspoon of salt
• 1 teaspoon of sugar
• 2 tbsp. l tablespoons 5% vinegar

1. Cut the eggplant along and, taking out the core, bake in the oven with a small amount of oil.
2. Finely chop the mushrooms, add sliced ​​pods of sweet peppers, diced tomatoes and finely chopped onions. Add the eggplant core, mix and simmer the rest of the oil.
3. Stuff the eggplant halves with this mass, sprinkle them with grated garlic and fold them tightly into a sterile 3-liter jar in the form of a woodpile. The contents should be 2-3 cm below the neck of the can.
4. Add salt, sugar and vinegar. Pickle usually covers eggplant. Otherwise add some water.
5. Put in sterilization for 20 minutes in water at a temperature of 50-60 ° C, remove, quickly close with a sterile lid and roll up.

Store canned mushrooms with eggplant in the refrigerator.

Eggplant Stuffed with Eggplant: Homemade Recipes

Eggplant stuffed with champignons and tomatoes.

Ingredients:

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

Cut the washed eggplant lengthwise into two parts, remove a part of the pulp with a spoon. Pour vegetable oil into a pan and melt the butter, fry the chopped eggplant pulp, add chopped onion, chopped tomatoes and mushrooms. Chop the garlic, grind with salt, put in a pan, mix with other components. Add nutmeg and pepper to this. Fry over medium heat, stirring occasionally.

Season the eggplant with the resulting mass and bake in the oven at 180 ° C for 15 minutes. Before serving, garnish eggplant stuffed with champignons, chopped parsley.

Eggplant stuffed with champignons.

Ingredients:

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

1. To prepare eggplant with champignons according to this home recipe, the vegetables need to be washed and cut lengthwise into 2 halves. Gently cut the flesh from each half.
2. Put eggplant on a baking sheet or in a baking dish, salt them on the inside and grease with vegetable oil.
3. Bake boats at a temperature of 230 ° C for 10-15 minutes.
4. Peel and finely chop the onion. Wash the pepper, cut the seed box and cut into small cubes.
5. Grind the eggplant pulp into cubes.
6. Wash the mushrooms, dry and cut into slices or small cubes.
7. Wash, dry and chop greens. Peel and chop the garlic.
8. In a frying pan heated with vegetable oil, fry the onions for 2 minutes. Add pepper and fry for another 4 minutes, stirring.
9. Add the eggplant and fry, stirring, 7 minutes, until the eggplant is ready. Salt and pepper.
10. To the finished eggplant add grated or diced tomatoes without skin, mix and simmer for another 4 minutes.
11. Add chopped herbs, garlic and mix.
12. Fry the champignons in a separate pan for 8-10 minutes. Combine the eggplant with mushrooms and mix the filling.
13. Remove the eggplant boats from the oven and fill them with the filling. Sprinkle eggplant with crushed walnuts on top.
14. Bake in an oven heated to 200 ° C for 10 minutes.
15. When serving, sprinkle with chopped herbs.

Oven baked eggplant with champignons.

Ingredients:

• 1 kg of eggplant
• 1 onion
• 300 g champignon
• 300 g sour cream
• 100 ml of vegetable oil
• 100 g fat
• 1 egg
• parsley
• salt to taste

Wash eggplant, mushrooms and greens. Cut the eggplants in half lengthwise, carefully remove the flesh, 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 salt. Fill the eggplant halves with the mixture, put them on a greased baking sheet and bake in the oven for 15-20 minutes.

Garnish the finished eggplant dish with champignon mushrooms, parsley, serve with sour cream.

Oven baked eggplant with mushrooms, carrots and tomatoes in the oven

Casserole of meat, potatoes, eggplant, mushrooms, tomato in the oven.

Ingredients:

• minced meat - 500 g
• smoked brisket - 150 g
• potato tubers - 6 pcs.
• celery root - 150 g
• carrots - 8 pcs.
• eggplant - 2 pcs.
• champignons - 100 g
• tomato - 1 pc.
• onions - 1 head
• butter - 40 g
• vegetable oil - 50 ml
• breadcrumbs - 70 g
• milk - 150 ml
• parsley
• red and black ground pepper
• salt to taste

1. To cook an eggplant casserole with mushrooms and tomatoes in the oven, you need to boil the potatoes in salted water, cool and, adding milk and butter, mash in mashed potatoes.
2. Peel the eggplant, cut into thin slices and salt. Boil mushrooms and chop.
3. Grate the tomato on a coarse grater, finely chop the parsley.
4. Stuffing minced meat, carrots, celery and onions through a meat grinder, fry in 40 ml of vegetable oil, add tomato, mushrooms, parsley, red and black pepper, salt and simmer over low heat for 10 minutes.
5. In a deep form, greased with vegetable oil and sprinkled with 40 g of breadcrumbs, put in layers: mashed potatoes, minced meat, eggplant, sliced ​​brisket into thin slices. Sprinkle the top layer with breadcrumbs.
6. Put the form with eggplant, mushrooms and tomatoes in the oven for half an hour, heated to 180 ° C.

Pizza "Sofia" with eggplant, mushrooms, tomatoes.

Ingredients:

• 400 g pizza basics
• 70 g mayonnaise
• 300 g champignon
• 200 g eggplant
• 150 g tomatoes
• 100 g carrots
• 100 g multi-colored bell pepper
• 150 g cheese
• 2 onions
• parsley
• salt

Rinse mushrooms, peel, chop finely. Rinse the eggplants, cut into strips or small cubes, blanch in boiling water for 5 minutes. Grind parsley. Peel the onion and carrots, wash, chop the onion in half rings, grate the carrots, or cut into thin cubes. Pour the tomatoes over boiling water and peel, then divide into two halves. Rinse bell pepper, remove seeds and stalks, cut into cubes. Grate the cheese.

Take the base for pizza, coat it with a thin layer of mayonnaise, put the filling on top: mushrooms, tomatoes, eggplant, onions, carrots, bell peppers. Salt, sprinkle with cheese and herbs.

Bake pizza with eggplant and mushrooms in the oven, heated at 150 ° C, for 20 minutes.

Zucchini with champignons, eggplant and bell pepper

Ingredients:

• Eggplant - 1 pc.
• Zucchini - 1 pc.
• Bell pepper - 1 pc.
• Large fresh champignons - 200 g
• Olive oil - 2 tbsp. l
• Black pepper - a pinch
• Salt - 2 pinches or to taste

Rinse vegetables and mushrooms, dry, peel. Remove the core from the bell pepper and cut into strips. Cut mushrooms into thin plates. Zucchini and eggplant, cut into 1 cm thick circles. Transfer the prepared vegetables and mushrooms to the grill, drizzle with oil, season with salt, season with spices, and put in a preheated oven. Bake mushrooms with eggplant and zucchini until vegetables are fully cooked, that is, until they become soft. An alternative to the grill will be a regular baking sheet covered with foil.

Eggplant with champignons, tomatoes, sour cream and cheese

Ingredients:

• 2 eggplant
• 3 tomatoes
• 6 champignons
• 100 g hard cheese
• 100 g sour cream
• 2 cloves of garlic
• Salt, black pepper
• Vegetable oil
• Lettuce, parsley and dill

To cook the mushrooms in sour cream, the eggplants need to be washed, peeled, cut into slices no more than 1 cm thick, salt, pepper, leave for half an hour to leave bitterness. Rinse mushrooms, peel, chop. Rinse the tomatoes, cut into thin circles. Chop the garlic, add to sour cream, mix. Grate the cheese.

Pour a small amount of vegetable oil into the baking dish. Spread the components of the dish in layers as follows: eggplant on the bottom, on them - tomatoes, champignons, sour cream sauce, grated cheese. Place eggplant with tomatoes, mushrooms and cheese in the oven, bake at a temperature of 180 degrees until the vegetables become soft.

Recipes of delicious fried eggplant in a pan with champignons

Fried eggplant salad with mushrooms fried in a pan.

Ingredients:

• 300 g eggplant
• 200 g champignon
• 1 onion
• 30–40 ml of vegetable oil
• 150 g mayonnaise
• parsley and dill
• pepper
• salt

Prepare the eggplant: rinse, cut into thin (1 cm) circles. Mushrooms take large, without spots and dents, rinse and cut into small cubes. Peel the onion, rinse, cut into rings or half rings. Rinse greens, chop.

Put onion, mushrooms, eggplant in a heated frying pan with vegetable oil, salt, pepper and fry over medium heat for 15 minutes. After that, cool and add mayonnaise, mix thoroughly. Prepared according to this recipe salad from fried eggplant in a pan with champignons, sprinkle with herbs on top.

Appetizer of eggplant, champignon and chicken.

Ingredients:

• 300 g eggplant
• 300 g boiled chicken
• 200 g champignon
• 1 cucumber
• 200 ml white wine
• 50 ml of vegetable oil
• parsley
• pepper
• salt

To prepare this appetizer of eggplant with mushrooms, you need to wash all vegetables and herbs. Cut the eggplants into thin slices, season with salt, and set aside for 15 minutes so that bitterness leaves them. Then fry in vegetable oil until tender.

Cut the chicken meat into small parts, mushrooms into thin plates, cucumber into cubes, chop the greens. Combine all components with eggplant, salt, pepper, pour wine. Cool a delicious dish of fried eggplant with champignons and serve.

Eggplant stewed with champignons

Eggplant stewed with champignons and carrots.

Ingredients:

• 500 g eggplant
• 500 g champignon
• 300 g carrots
• 3 onions
• 200 g sour cream
• 40 ml of vegetable oil
• parsley
• salt and pepper to taste

Wash vegetables, mushrooms and greens. Boil the mushrooms. Cut eggplant into cubes and lightly fry in oil. Grate carrots on a coarse grater and sauté along with chopped onions. Put prepared vegetables in layers in a pan, salt, pepper, pour sour cream and simmer until cooked. If necessary, add a little water. Eggplant stewed with mushrooms, put on a dish, garnish with parsley and serve.

Mushrooms stewed with beef and eggplant.

Ingredients:

• 100 g fresh champignons
• 50 g butter
• 150 g of beef
• 30 g tomatoes
• 30 g eggplant
• 50 g onions
• water
• 25 g sour cream
• salt
• spice
• greenery

1. Finely chop the fresh mushrooms into strips and fry in butter for 15–20 minutes. Then shift them to the cast iron. Add the fried beef, sliced ​​into thin slices, circles of ripe tomatoes and eggplant, chopped in cubes and blanched in boiling water.
2. On top lay a layer of onions, salt, spices, pour in water and simmer over low heat for 40-50 minutes (until cooked).
3. 10 minutes before the end of the stew, pour sour cream, sprinkle with chopped herbs.
4. Serve warm.