4 step-by-step recipes for preparing eggplant with mushrooms for the winter

Mushrooms are considered an excellent complement to eggplant, enhancing the flavor of the preserve. The entire preparation technique is based on a traditional recipe. Recipes vary in the proportions of ingredients and the variety of ingredients. By varying the amount of granulated sugar and vinegar, you can adjust the level of sweetness and acidity of the dish. Vegetables contain fiber, vitamins, and minerals, which are preserved during canning. Current eggplant recipes with champignons for the winter should be in every housewife's collection.

Specifics of preparing a dish for the winter

You will get a delicious, mouth-watering preparation if you follow these rules:

• When choosing eggplants, you should give preference to ripe, dark blue, firm specimens;
• To add variety to the classic recipe, it is recommended to add apple - this will make the dish aromatic and rich;
• You can make the taste of the preserves more expressive by using onions and bell peppers;
• When choosing champignons, it is recommended to give preference to fresh, whole specimens - they do not boil down, remain juicy and aromatic;
• You can add some brightness to the preparation using fresh tomatoes, tomato paste, sauce or juice.

Eggplant and mushroom preserves are complemented by:

• fresh herbs;
• 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.

Preparing the main ingredients

Wash the fruit, remove the stems, and peel if desired. Cut the eggplants into cubes, strips, and wedges, and place them in a large container. Sprinkle with salt, let them sit to release the juices, and squeeze thoroughly. This removes bitterness and excess liquid, making frying easier. Rinse the mushrooms in cold water and cut into medium-sized pieces.

Sterilization of containers

Containers are washed with a soap/soda solution, rinsed, and dried. Glass containers with lids must be sterilized. Sterilization can be accomplished in several ways:

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

Place the lids in a bowl of boiling water and let sit for 3-5 minutes. After sterilization, place the bottles on a clean waffle towel.

The best eggplant and mushroom recipes for the winter

Eggplant and mushrooms are prepared in a variety of ways—fried, canned, and marinated. All recipes are based on the traditional cooking method. The variations vary in the ingredients used and their proportions.

Traditional recipe with champignons

To prepare eggplant with mushrooms according to the classic 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 of garlic;
• 3 tbsp vinegar;
• 1 hot pepper;
• bell pepper 0.5 kg;
• salt 2.5-3 tbsp;
• 2 tbsp sugar

Cooking technology:

• Wash the mushrooms, cut large specimens into slices, blanch for 6-10 minutes, and strain through a colander.
• Wash the tomatoes and remove the stems. Peel the carrots, remove the stems and seeds from the bell peppers, and remove the seeds from the apples. Remove the seeds from the hot chili peppers.
• Carrots, peppers and tomatoes are chopped in a food processor/meat grinder.
• The vegetable mixture is brought to a boil, the heat is reduced, and it is simmered for 50-60 minutes.
• The mass is mixed with sugar, salt, vegetable oil and boiled for half an hour.
• Wash the eggplants, cut them into medium-sized pieces, and mix them with the mushrooms. Cook the vegetables for 10-15 minutes over medium heat.

The hot mixture is placed into sterilized jars, sealed, and covered with a blanket. After cooling, the jars are moved to their permanent storage location.

Let's prepare a delicious salad of vegetables and mushrooms

The salad is served immediately after preparation or preserved. The preparation is made with the following ingredients:

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

Step-by-step preparation:

1. The vegetables are stemmed, rinsed, and dried. The fruits are diced and sprinkled with salt. The mixture is left to steep for 30 minutes and then squeezed.
2. The peppers are washed, peeled, the capsicums are finely chopped, and the bell peppers are cut into squares. The onions are peeled and cut into strips. The mushrooms are rinsed under the tap; large ones are quartered, and small ones are halved.
3. The vegetables are fried until golden brown, transferred to a large bowl, and mixed with pressed garlic.
4. For the marinade, mix vinegar with honey, soy sauce, and chopped herbs. Dress the salad, let it sit for 30 minutes, and serve.

To preserve vegetables, place them in sterilized jars and sterilize them in an enamel bowl for 15-20 minutes. Seal the jars, turn them upside down, and store them.

Canned eggplants with mushrooms

For canning, it's recommended to choose young, firm, dark purple eggplants and fresh mushrooms. This appetizer is prepared with the following ingredients:

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

Cooking Methodology:

1. Wash eggplants, remove stems, blanch, and place in cold water. Cut the vegetables into slices and soak them in a salt solution for 13 minutes. Strain the fruit in a colander, sprinkle with flour, and fry in vegetable oil.
2. The mushrooms are sorted and sliced. A salt solution can be used to prevent the mushrooms from browning. The sliced ​​mushrooms are simmered over low heat. After the water has evaporated, the lid is opened and the mushrooms are fried until golden brown. The onions are peeled, cut into half rings, and fried until golden brown.
3. Place all ingredients in a bowl, mix with the tomato, and bring to a boil. Season the hot mixture with salt and mix with vegetable oil (1-1.5 tablespoons).

Line the bottom of sterilized jars with eggplants, top with onions and mushrooms. Seal the jars tightly and cover with a blanket.

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

Champignons with eggplant and zucchini

The ingredients can be varied—the champignons can be replaced with honey mushrooms, chanterelles, or wild mushrooms, and ketchup can be used instead of tomato sauce. To prepare the dish, you'll need:

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

Cooking method:

• The washed vegetables are peeled and chopped. The 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, the vinegar is mixed with the tomato sauce, oil, salt, and sugar.
• After boiling, mix the mixture with mushrooms, simmer for 10-15 minutes, and combine with the remaining vegetables and garlic.
• Boil the salad for 15-17 minutes, stirring occasionally.

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

Storage conditions and duration

The vegetable snack can be stored for 5-9 months at room temperature. After cooling, it is recommended to move the jars to a dark, cool place such as a basement or cellar. After opening, the dish is stored in the refrigerator for no longer than 4-6 days.