Eggplant with champignons: a recipe for the winter and 2 ways to prepare preservation

Recipes for eggplant with champignons for the winter are striking in variety, but they are all based on the classic cooking method. The differences are in the set of components. Fans can put more hot peppers, and changing the rate of honey or sugar allows you to adjust the sweetness of the finished snack. The main thing is that this dish is not only tasty, but also he althy, because it consists of vegetables, contains a large amount of fiber, vitamins and minerals.

Features of cooking eggplant with mushrooms for the winter

The taste of the blanks and the success of their storage depend on the correct choice of products and the preparation of storage containers.

How to properly prepare vegetables and mushrooms

Blue ones are recommended to choose young ones, since solanine is formed in overripe fruits. The substance can cause food poisoning, diarrhea, nausea, vomiting.

Eggplant must be washed, stem removed. An important step is to sprinkle the chopped vegetables with s alt and hold until the juice is released. After they need to be pressed. In this way, bitterness and excess liquid are removed, the vegetable pieces will be easier to fry.

Preparation of mushrooms is not difficult: they must be washed and cut into pieces. Further according to the recipe.

Preparation of containers

It is recommended to choose a small container for storing eggplant vegetable snacks: 0.5-1 liter.

Capacities needed:

1. Wash with baking soda.
2. If the cooking recipe does not provide for sterilization, then the containers and lids must be sterilized in any convenient way (hold over steam, fry in the oven, warm in the microwave, boil).
3. Sterilized containers must be thoroughly dried.

How to cook eggplant with mushrooms

There are several ways to prepare such eggplants. Most of them are based on the classic recipe. Cooking options differ in the set of components and their quantity.

Easy recipe

Canned blue for the winter according to this recipe is not difficult to cook. In the finished vegetable appetizer, they take on the flavor of mushrooms.

Ingredients:

• eggplant - 2.5-3 kilograms;
• carrot - 700 grams;
• bell pepper - 1.2 kilograms;
• onion - 700-800 grams;
• garlic - 8-10 cloves.

For marinade:

• olive oil (sunflower) - 160 milliliters;
• vinegar - 140 milliliters;
• s alt - 55 grams;
• sugar - 160 grams.

Scheme of action:

1. Wash vegetables, cut into cubes. Sprinkle with s alt. After half an hour, squeeze.
2. Sweet pepper, de-seed, wash, cut into strips (not long).
3. Peel the carrots, grate them, it is recommended to use a device for cooking Korean carrots.
4. Peel the onions, cut into half rings.
5. Place all components in a container of the appropriate size. Pour in the oil, pour out the s alt and sugar. Simmer for a quarter of an hour.
6. Chop garlic cloves with a garlic press, add to vegetables, pour in vinegar and simmer for another 5 minutes.
7. Spread into sterilized, dry containers, seal tightly. After cooling, store.

Champignon variant

This cooking option is distinguished by the presence of champignons in the preparation.

Eggplant in the finished dish takes on the taste of mushrooms, and champignons enhance and complement it, creating an amazing mushroom appetizer.

Cooking Feature:

1. It will take 1.2-1.4 kilograms of mushrooms. They need to be washed, cut into 4-6 pieces.
2. The amount of other ingredients and preparation according to the previous recipe.

Vegetable and mushroom salad

This salad is eaten right away, and can also be prepared for the winter.

Components:

• eggplant - 1-1.3 kilograms;
• champignons - 250-300 grams;
• onion - 150-160 grams;
• hot pepper - 1/3 pod;
• honey - 25 grams;
• bell pepper - 400 grams;
• vinegar - 20 milliliters;
• soy sauce - 35 milliliters;
• oil for passivation - 80 milliliters;
• garlic - 2-4 cloves;
• parsley - bunch.

Scheme of action:

1. Cut off the stalk of the nightshade, rinse, dry, cut into cubes 1x1 cm in size. Sprinkle with s alt, let stand for half an hour. After the time has elapsed, squeeze the eggplant.
2. Pepper clear of seeds. Spicy - cut into small pieces, Bulgarian - into cubes.
3. Peel the bulbs, cut into strips.
4. Wash mushrooms, cut into quarters.
5. Fry all ingredients separately until golden. Put the passivated vegetables in a container, add chopped garlic.
6. Prepare the sauce: mix vinegar, honey, soy sauce. Add finely chopped greens.
7. Fill the salad. You can serve after half an hour. Garnish with chopped parsley before serving, if desired.
8. For harvesting for the winter: spread the vegetable mixture into clean containers, sterilize for 10 minutes after the water boils. Close tightly with lids. After cooling, put in storage.

How and how much can be stored

You can store such a vegetable snack at room conditions from 6 to 8 months. When stored in a cool, dark place, the shelf life is extended to one year. Keep an open container with a snack in the cold for no more than 3-5 days.

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