TOP 4 recipes with photos cooking eggplant with mushrooms at home. The subtleties of cooking. Video recipes.
Eggplants and mushrooms can be used to prepare a variety of delicious, hearty and healthy dishes with a rich taste. Many of them are very easy to prepare and consist of inexpensive and readily available ingredients that are sold in any store. This review presents TOP-4 recipes for quick snacks with an interesting and spicy taste.
The subtleties of cooking
- Buy eggplants firm, with a shiny skin without flaws and with tight-fitting sepals.
- Freshly plucked eggplant always has a fresh stalk.
- Eggplant may contain solanine, a substance that tastes bitter. If you don't like the slightly bitter taste, put the sliced fruits in salted water for 20 minutes and most of the solanine will come out.
- If you want to puree the eggplant, peel it. If you bake or fry the fruits, then do it better with the skin, otherwise the eggplants will fall apart.
- Eggplant actively absorbs oil during frying. For a more dietary meal, cook them in the oven or roast them in non-stick pans where oils can be reduced.
- Any varieties of mushrooms are combined with eggplants.
- Eggplants with mushrooms can be stewed, baked, fried, pickled, and salted.
- Mushrooms contain a lot of water. If cooked at a slow boil, they will turn into a watery mass. To get rid of excess liquid and mushrooms have a nice brown color, cook them over medium heat.
- It is not worth chopping the mushrooms very finely, it is enough to divide them into quarters, and the small ones can be left whole.
Eggplant fried with mushrooms in a pan
Eggplant tastes very much like mushrooms. There are many recipes where eggplants are "disguised" as mushrooms. However, mushrooms with eggplants can be combined equally well in one dish. The simplest thing that can be prepared from these products is to fry them in a pan.
- Caloric content per 100 g - 189 kcal.
- Servings - 4
- Cooking time - 40 minutes
Ingredients:
- Eggplant - 2 pcs.
- Parsley - a few twigs
- Freshly ground black pepper - a pinch
- Onions - 1 pc.
- Salt to taste
- Champignons - 400 g
- Vegetable oil - for frying
- Garlic - 2 cloves
Cooking eggplant fried with mushrooms in a pan:
- Peel the onions and cut into quarters into rings. Heat vegetable oil in a skillet, add onion, salt and fry over low heat until soft. Then, transfer the onion to a bowl.
- Wash the eggplants, cut off the ends, cut into rings or half rings and put them in a bowl of salted water. Leave them on for half an hour to release the bitterness. Then rinse under running water, squeeze and send to the pan, where the onions were fried. Fry them until soft and golden, and transfer to a bowl of onions.
- Wash the mushrooms, dry and cut into slices. Put them in a frying pan where onions and eggplants were fried, salt and cook until the liquid separates from the mushrooms. Then increase the heat and cook until the juice evaporates for 8 minutes.
- Return the fried eggplants and onions to the pan with mushrooms, stir and add the chopped herbs with the garlic passed through a press.
- Season everything with salt and pepper, stir and remove from heat.
Eggplant with mushrooms in sour cream in a pan
A hearty and tasty dish - eggplants with mushrooms in sour cream cooked in a pan. And the dish acquires a creamy aroma due to sour cream, so it is better to use it at home for cooking. You can also replace sour cream with cream.
Ingredients:
- Eggplant - 700 g
- Bulb onions - 3 pcs.
- Mushrooms - 350 g
- Eggs - 3 pcs.
- Sour cream with a fat content of 15% - 5 tbsp.
- Hot red pepper - 2 pcs.
- Lemon juice - 1 tablespoon
- Water - 4 tablespoons
- Grape vinegar - 2 tablespoons
- Vegetable oil - 6 tablespoons
- Salt to taste
Cooking eggplant with mushrooms in sour cream in a pan:
- Peel the blue ones, cut into 1, 5-2 cm cubes and put them in a bag.
- Beat the eggs with a fork until smooth and pour over the eggplant.
- Tie the bag and shake to mix well. Send the package to the refrigerator for 1.5 hours.
- Cut the mushrooms into slices and place in a preheated pan. When they start up the water, drain it, add vegetable oil and salt and fry for 15 minutes.
- Peel the onion, chop finely and fry until golden brown.
- Fry the eggplants in a pan in hot oil, stirring occasionally until browning on all sides.
- Combine mushrooms with onions and eggplants, pepper and salt, add lemon juice with grape vinegar.
- Pour in sour cream, stir and remove from heat.
Eggplant and mushroom pie
An uncomplicated but mouth-watering snack pie with eggplant and mushrooms. The juicy vegetable filling is in perfect harmony with the crumbly shortcrust pastry cooked in margarine. But if desired, you can use butter for the dough.
Ingredients:
- Margarine - 100 g
- Eggs - 1 pc. for dough, 3 pcs. for filling
- Flour - 1 tbsp.
- Eggplant - 2 pcs.
- Mushrooms - 200 g
- Bulb onions - 1 pc.
- Hard cheese - 100 g
- Cream - 150 ml
- Vegetable oil - for frying
- Salt to taste
- Ground black pepper - to taste
Cooking Eggplant and Mushroom Pie:
- Mash the margarine with flour, salt, beat in the eggs and knead the dough, wrap it with cling film and refrigerate for half an hour.
- Cut the eggplants into strips and fry in a skillet in vegetable oil.
- Peel the onion, cut into half rings and fry in a pan after the eggplant.
- Cut the mushrooms into strips and fry until golden.
- Combine all vegetables, salt, pepper and stir.
- To pour eggs, whisk with cream, add grated cheese, salt and pepper.
- Put the rolled dough in a thin layer in a baking dish and make sides. Put the filling on it and fill everything with the fill.
- Send the pie with eggplant and mushrooms to bake in a heated oven to 180 degrees for half an hour.
Pickled eggplant with mushrooms
A spicy, spicy salad of pickled eggplant with mushrooms is quite easy to prepare. It takes a little active time for cooking, but you will have to wait until the products are marinated.
Ingredients:
- Eggplant - 1 pc.
- Champignons - 200 g
- Onions - 1 pc.
- Garlic - 3 cloves
- Vinegar - 2 tablespoons
- Vegetable oil - 3 tablespoons
- Salt to taste
- Ground coriander - 1 tsp
- Ground black pepper - to taste
- Soy sauce - 1 tablespoon
Cooking pickled eggplant with mushrooms:
- Wash the eggplants, cover with water, salt and boil for 15 minutes. Then cool it to room temperature and cut into half rings or bars.
- Wash the mushrooms, boil for 10 minutes and cut into 4 parts, and leave small fruits whole.
- Peel and chop the onions into thin quarter rings.
- Combine all the ingredients in a marinating bowl and top with the dressing.
- For dressing, combine vinegar, vegetable oil, garlic passed through a press, salt, coriander, pepper and soy sauce.
- Stir the food and leave to marinate for at least 2 hours.
Video recipes:
Canned eggplants with mushrooms
Champignons with eggplant
