How to cook eggplant with champignons: home recipes

Eggplant and champignon – two ingredients that are great complement each other, making the dish tasty and satisfying. From mushrooms and vegetables can be prepared and prepared for the winter, and use them for daily meal. Baked eggplants with champignons, fried, stew, used to make pizza and pickle. The best homemade recipes using these ingredients – your attention to this page.

Mushrooms with eggplant: delicious mushroom and vegetable dishes

Eggplant with fresh champignons 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 eggplant, 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. Lay out on the bottom of the pan eggplant, mushrooms, onions (in the upper layer should be eggplant), all add salted sour cream mixed with flour.
5. Cover the pan and put in the oven on medium Fire.
6. When the mushrooms give juice, a delicious eggplant dish with mushrooms can be served.

A dish of eggplant, mushrooms, cucumber and Bulgarian 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

Wash the eggplant, cut into half circles.

Wash mushrooms, chop coarsely, fry with eggplant in vegetable oil, add soy sauce, mix.

Wash, dry, lettuce leaves, place on a dish. Cucumber wash, cut into slices, salt.

Wash bell peppers, remove the stem and seeds, chop stripes.

Put cucumbers and peppers on lettuce, put on top champignons and eggplant.

Sprinkle the eggplant mushrooms cooked over this prescription, ground paprika.

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 sautéed onions. Mushrooms cut slices and fry. Mix fried eggplant, onions, and mushrooms. add sour cream, pepper, salt. Put the mixture in a batch Refractory dishes, sprinkle with grated cheese and bake. Champignon, 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 mushrooms, you need to wash the vegetables, cut into circles or along 1 cm thick. Pour with salted water and leave so that bitterness comes out.
2. Peel the onion, cut into thin half rings, fry on 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 give it to drain. Fry the mushrooms in a small amount of olive oil, adding a dipped or finely chopped clove garlic.
5. After 5 minutes from the beginning of frying, add 1 tbsp to the mushrooms. a spoon sour cream and simmer, constantly stirring.
6. Cut sweet pepper into thin strips, fry on a strong stirring constantly.
7. Grease a baking sheet with vegetable oil, put on it eggplant. Bake in a preheated oven with temperature 200 ° C for 15 minutes.
8. Lay on layers of baked eggplant: 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 color. Chop the onion finely, separate slightly from the eggplant, then add diced mushrooms. Cut the chicken into small pieces, toss to the onion and mushrooms, salt, fry over low heat.

Place on a eggplant using a tablespoon ready mix. Wrap eggplant with champignons in rolls.

Preserves eggplant with champignons: simple recipes pickled appetizers

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, canned eggplant with mushrooms: for this mushrooms need to be cleaned, rinsed, immersed in boiling water for 7 minutes, after why put in a colander and let the water drain. Rinse the carrots, tomatoes, bell peppers, apples. Peel the carrots Bulgarian pepper core, remove seeds from apples. Vegetables and apples through a meat grinder, transfer the resulting mass to pan, bring to a boil over low heat. Boil the mass on for an hour, stirring occasionally. After time add salt, sugar, vegetable oil to the mass and continue cook over low heat for another 30 minutes.

Meanwhile, rinse the eggplant and cut into small pieces, then toss into a boiling mass with mushrooms. Cook harvest another 10 minutes, not forgetting to stir.

Put eggplant with champignons, prepared for the winter, into 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 on this a simple recipe, vegetables need to be washed, cut in half along, bake in the oven until soft, then clean, to salt.
2. For the marinade, prepare two cups, one for vinegar, another for butter. Marinate champignons as follows: a 1 liter of water add 1 tbsp. l of salt, 2 tsp sugar, 2 tbsp. spoons vinegar, bay leaf, cloves and allspice. In received pickle mushrooms and cook for 40 minutes. After time, remove pan from the heat, leave to cool.
3. Dip eggplant in vinegar, then in oil. Spread in a layer of eggplant, a layer of mushrooms and garlic, thinly sliced records. Leave in storage in the refrigerator. Can be consumed pickled eggplant with mushrooms in a day.

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

Ingredients:

• 5 large eggplant
• 3 sweet peppers
• 2 onions
• 3 cloves of garlic
• 3-4 tomatoes
• 6–8 champignons
• 2 tablespoons of 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 little oil.
2. Finely chop the mushrooms, add chopped stripes to them sweet pepper pods, diced tomatoes and finely chopped onions. Add eggplant cores, mix and put out the rest of the oil.
3. Stuff the eggplant halves with this mass, sprinkle them with grated garlic and fold tightly into a sterile 3-liter jar in the form of woodpiles. Content should be 2-3 cm below the neck cans.
4. Add salt, sugar and vinegar. Pickle usually covers eggplant. Otherwise add some water.
5. Put on sterilization for 20 minutes in water at a temperature 50-60 ° C, remove, quickly close with a sterile lid and roll up.

Store canned mushrooms with eggplant in the fridge.

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 with a spoon piece of pulp. Pour vegetable oil into a pan and melt creamy, fry crushed eggplant pulp, add shredded onions, julienne tomatoes and champignons. Chop the garlic, grind with salt, put in a pan, mix with the rest of the components. Add nutmeg and pepper to this. Fry over medium heat, stirring occasionally.

With the resulting mass, season the eggplants and bake in the oven when temperature of 180 ° C for 15 minutes. Before serving garnish eggplant stuffed with champignons, chopped herbs 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. For cooking eggplant with champignons on this homemade recipe, vegetables need to be washed and cut lengthwise into 2 halves. Of each half gently cut the flesh.
2. Put eggplant on a baking sheet or in a baking dish, salt them from 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 garlic grind.
8. Fry the onion in a frying pan heated with vegetable oil 2 min Add pepper and fry for another 4 minutes, stirring.
9. Add eggplant and fry, stirring, 7 minutes, until tender. eggplant. Salt and pepper.
10. To the prepared eggplants add grated or chopped diced tomatoes without skin, mix and simmer another 4 minutes.
11. Add chopped herbs, garlic and mix.
12. Fry the champignons in a separate pan for 8-10 minutes. Connect 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.

Baked eggplant with champignons the oven.

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. Eggplant cut along in half, carefully remove the flesh, deep-fried halves. Finely chop the onion, sauté in vegetable oil, combine with finely chopped champignons, eggplant pulp and raw egg. Mix everything and salt. Fill halves with the mixture. eggplant, put them on a greased baking sheet and bake in oven for 15-20 minutes.

Decorate the finished eggplant dish with mushrooms champignons parsley, serve with sour cream.

Baked eggplant with champignons, carrots and tomatoes the oven

Casserole of meat, potatoes, eggplant, mushrooms, tomatoes 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 make eggplant casserole with champignons and tomatoes in the oven, boil potatoes in salted water, cool and, adding milk and butter, mash in mashed potatoes.
2. Peel the eggplant, cut into thin slices and to salt. Boil mushrooms and chop.
3. Grate the tomato, finely chopped parsley slice.
4. Minced meat, carrots, celery and onions skip through meat grinder, fry in 40 ml of vegetable oil, add tomato, mushrooms, parsley, red and black pepper, salt and stew on slow fire for 10 minutes.
5. In a deep form, greased with vegetable oil and sprinkled with 40 g breadcrumbs, put in layers: mashed potatoes, minced meat, eggplant, sliced ​​brisket into thin slices. Upper layer sprinkle with breadcrumbs.
6. Form with eggplant, mushrooms and tomatoes put on half an hour in an oven 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. Eggplant rinse, cut into strips or small cubes, blanch in boiling water for 5 minutes Grind parsley. Peel onions and carrots, rinse, chop the onion in half rings, grate the carrots, or cut into thin cubes. Pour the tomatoes over boiling water and remove peel, then split into two halves. Rinse bell peppers, remove seeds and stalks, cut into cubes. Grate cheese grater.

Take the base for pizza, coat it with a thin layer mayonnaise, top with the filling: champignons, tomatoes, eggplant, onions, carrots, bell peppers. Salt, sprinkle with cheese and greens.

Bake pizza with eggplant and champignon in the oven, preheated 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. From Bulgarian remove the pepper core, cut into strips. Thin mushrooms plates. Zucchini and eggplant cut into circles 1 cm thick. Transfer prepared vegetables and mushrooms to the grill, drizzle with oil, salt, season with spices, remove in preheated oven. Bake champignons 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 must be washed, peel, cut into circles with a thickness of not more than 1 cm, salt, pepper, leave for half an hour to get bitterness. Rinse mushrooms peel, chop. Rinse tomatoes, cut into thin circles. Chop the garlic, add to sour cream, mix. Grate cheese grater.

Pour a small amount of vegetable into the baking dish oils. Lay out the components of the dish as follows: bottom eggplant, on them – tomatoes, champignons, sour cream sauce, grated cheese. Eggplant with tomatoes, mushrooms and cheese put in bake at 180 degrees until vegetables will not become soft.

Recipes of delicious fried eggplant in a pan with champignons

Fried eggplant salad with mushrooms fried on in the 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 thin (1 cm) circles. Mushrooms take large, without spots and dents, rinse and cut into small cubes. Peel, rinse, chop rings or half rings. Rinse greens, chop.

Put onion in a preheated pan with vegetable oil, mushrooms, eggplant, salt, pepper, fry over medium heat in for 15 minutes After that, cool and add mayonnaise, carefully mix. Fried salad prepared according to this recipe sprinkle with eggplant in a pan of eggplant with champignons.

Appetizer of eggplant, mushrooms 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 eggplant appetizer with champignons you need to wash all the vegetables and herbs. Thin eggplant plates, salt, set aside for 15 minutes to leave them bitterness. Then fry in vegetable oil until readiness.

Chicken meat cut into small pieces, mushrooms into thin plates, cucumber – cubes, chop greens. All components combine with eggplant, salt, pepper, pour wine. Tasty cool the dish of fried eggplant with champignons and serve to the table.

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 diced and lightly fry in oil. Grate carrots on a large grate and sauté along with chopped onions. Prepared put vegetables in layers in a pan, salt, pepper, pour sour cream and simmer until tender. Add a little if necessary water Eggplant stewed with champignons, put on a plate, decorate 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
• greens

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