From this article you will learn how to preserve eggplant for the winter with mushrooms. This appetizer will not only be a great addition to a family dinner, but 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 ones can fully reveal its taste. To prepare an eggplant salad with mushrooms for the winter, you will need:
- Wash five fresh eggplants thoroughly, chop, sprinkle with salt and leave alone for one hour. When the indicated time has passed, boil them in hot water for five minutes, and then drain the water.
- Peel the three onions, cut and fry in vegetable oil. At the end of cooking, add six large tomatoes to the pan, chopped randomly.
- Sort, wash, peel and boil 300 grams of fresh forest mushrooms in salted water.
- Mix the prepared ingredients in a saucepan, add salt, sugar to taste and a mixture of peppers. Simmer all together for 20 minutes in a saucepan.
- At the end, add to the foods hot pepper to taste, chopped garlic, chopped herbs and vinegar.
Arrange the blanks in jars, cover them with lids and store at room temperature.
Eggplant and mushroom saute
This delicious seasonal dish can be prepared with any vegetables, as well as any wild mushrooms. How to cook eggplant for the winter with mushrooms? Read the recipe below:
- Wash, peel and chop with a meat grinder or a blender two kilograms of tomatoes, a kilogram of bell pepper, two hot peppers and four heads of garlic.
- Pour a glass of vegetable oil into a large enameled pan, add chopped vegetables, two tablespoons of salt, 200 grams of sugar and cook foods for 40 minutes, remembering to stir them periodically.
- While preparing the tomato sauce, we will take up the preparation of other ingredients. To do this, wash two kilograms of ripe eggplant, cut into large pieces and sprinkle with salt. Leave them alone for half an hour so that all bitterness will leave them.
- Sort a kilogram of forest mushrooms, clean and wash thoroughly. After that, boil them in salted water, rinse again and send together with the eggplant in tomato sauce.
- Cook the future sauté for another ten minutes, not forgetting to stir it. Then add 100 grams of vinegar and cook for another five minutes.
Arrange the blanks on sterilized jars and cover them with lids.
Eggplant like mushrooms for the winter with garlic
Vegetables fried in the process of harvesting have an excellent taste and unforgettable aroma. Here is the recipe for the preparation “Eggplant for mushrooms for the winter” with a photo:
- Take six kilograms of eggplant, wash, dry, remove the “tails”, cut into medium-sized cubes and salt.
- Fry prepared vegetables in a non-stick pan. Keep in mind that vegetables take a lot of vegetable oil during cooking. Therefore, make sure that the bottom of the pan was not dry.
- Once the eggplants are reduced in volume and darken, turn off the heat and add 200 grams of chopped garlic, chopped herbs and two tablespoons of vinegar to them.
Mix the prepared ingredients and arrange them in sterilized jars. After that, add two tablespoons of vegetable oil to each container and put them sterilized for ten minutes. Close the blanks with lids, cool and store in a refrigerator or cellar.
Eggplant "mushroom"
Another simple recipe for preparing your favorite vegetables:
- Wash and cut large pieces of three kilograms of eggplant. Sprinkle them with salt and leave them alone for two hours.
- Prepare the marinade, add bay leaf to it, dip the vegetables in it and cook for 15 minutes.
- Roll the eggplant in jars, pouring each brine and adding two chopped cloves of garlic.
Eggplant for the winter with mushrooms should be stored in a cool and dark place.
Eggplant for the winter in mayonnaise
Here is an original recipe for seasonal harvesting of vegetables. To cook eggplant, like mushrooms, for the winter with mayonnaise, you will need to carefully read the instructions:
- Peel one large onion and cut into strips. After that, fry it until golden brown and put it out of the pan into a plate.
- Wash two medium-sized eggplants, remove the stalk from them and peel if you wish. Fry them in vegetable oil until golden brown and combine with onion.
- Peel and chop one head of garlic, mix it with prepared ingredients, add six tablespoons of mayonnaise, salt and pepper to taste.
Stir the foods thoroughly, place them tightly in a clean jar, cover and place in a pan 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. Eggplant like mushrooms for the winter with mayonnaise will be ready in a few days.
Canned Eggplant with Mushrooms
Our home-made appetizer can be an excellent appetizer for strong drinks or an independent dish during fasting. The recipe for eggplant salad with mushrooms for the winter is quite simple and you can easily repeat it in your kitchen:
- Wash five kilograms of fresh eggplant in running water and remove the tails of each fruit. After that, place the vegetables first in boiling water, and then in cold water. Cut the prepared eggplant into circles.
- Dilute a little salt (1-3%) in water and place vegetables in it for a quarter of an hour. Remove the slices with a slotted spoon, let the liquids drain, roll them in flour and fry in vegetable oil.
- Peel and sort out three kilograms of forest mushrooms. Separate the legs from each of the caps and place them in saline to avoid darkening.
- Stew mushrooms under a closed lid over low heat. When the water evaporates, pour in the vegetable oil and fry them until golden brown.
- Release 600 grams of white onion from the husk, cut into rings and also fry until rosy.
- Combine the prepared ingredients in a large pan, add 350 grams of diluted tomato paste (or 1000 grams of tomato puree) to them and bring everything to a boil.
Arrange 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 that, they should be rolled up, wrapped and left alone until completely cooled.
Marinated eggplant with champignons
Eggplant with mushrooms for the winter, the recipes of which we have provided in our article, can even be prepared by an inexperienced culinary specialist. The following recipe is no exception:
- To prepare the mushroom marinade, you should pour one liter of water into the pan, add two tablespoons of vinegar, a teaspoon of sugar, a spoon of salt, peppercorns, bay leaf and cloves to taste. Boil the marinade on the stove for ten minutes.
- Rinse, sort and, if necessary, peel 500 grams of champignons. Add them to the marinade when its boiling time is up, and cook them for 40 minutes.
- Take care of the eggplant at this time. To do this, take two kilograms of vegetables, wash and process them, and then bake in the oven until soft.
- When the eggplants have cooled, remove the peel from them, and cut the fruit lengthwise and crosswise into four equal parts.
- Dip a piece of eggplant in vinegar, then in vegetable oil and put it on the bottom of a clean jar. On top of it lay a layer of mushrooms and sliced garlic.
Repeat the layers until the jar is full. After that, it should be sterilized for half an hour, then close the lid, wrap and leave alone for a while. Put the cooled jar in storage in the refrigerator.
Salad of vegetables and mushrooms for the winter
You will love this recipe if you like to make homemade preparations for the winter. We offer eggplant with mushrooms in the form of a salad:
- Process and thoroughly wash three kilograms of eggplant, cut them into fairly large cubes.
- Sort three kilograms of bell pepper, rinse, free from seeds and partitions. After that, cut it into thin strips.
- One kilogram of any mushrooms (you can take mushrooms or forest) process, peel and cut into large pieces. The smallest just cut in half.
- Mix one liter of tomato juice with six tablespoons of salt and five tablespoons of sugar. Put it on the stove, bring to a boil, add a glass of vegetable oil and eggplant. Cook together for ten minutes.
- After that, add all prepared ingredients to the pan, put chopped garlic to taste and cook for another half hour. Pour a glass of 9% vinegar into the food a few minutes before cooking.
Roll the salad into sterilized jars and store it in a cool place. You can serve harvested eggplant for the winter with mushrooms to the table as an independent snack, or you can add them for taste to stewed cabbage, to potatoes or other dishes.
Eggplant in adjika
We hope that you will enjoy eggplant with mushrooms for the winter, the recipes of which we have collected in this article. Therefore, we want to offer you another original appetizer:
- Grind two kilograms of tomato with a meat grinder, half a kilogram of carrots, sour apples and bell pepper.
- Cook the prepared foods for one hour, then add one glass of sugar, two tablespoons of salt and one glass of vegetable oil to them. Continue cooking all together for another half hour.
- A kilogram of boiled champignons and one and a half kilograms of eggplant cut into a cube, and then put in adjika. Add to them a glass of vinegar, 15 minced cloves of garlic and chili pepper.
Mix the ingredients, boil them together for ten minutes and roll them into jars.
Conclusion
We will be glad if you find useful tips on how to cook eggplant, mushrooms for the winter. Recipes with photos will tell you what the appearance of your favorite snack should be like.