3 best recipes for canning eggplants with champignons for the winter

Recipes for preparing eggplants with champignons for the winter are amazing in their variety, but they are all based on the classic cooking method. The differences lie in the set of components. Lovers can add more hot pepper, and changing the amount 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 healthy, since it consists of vegetables and contains a large amount of fiber, vitamins and minerals.

Features of preparing eggplant with mushrooms for the winter

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

How to properly prepare vegetables and mushrooms

It is recommended to choose young blue ones, since solanine is formed in overripe fruits. The substance can cause food poisoning, causing diarrhea, nausea, and vomiting.

Eggplants must be washed and the stem removed. An important step is to sprinkle the cut vegetables with salt and let them sit until the juice releases. Afterwards they need to be squeezed out. This way, bitterness and excess liquid are removed, making the vegetable pieces easier to fry.

Preparing mushrooms is not difficult: they need to be washed and cut into pieces. Continue according to the recipe.

Preparing containers

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

Containers needed:

1. Wash with 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, heat 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.

Simple recipe

It is not difficult to prepare blueberries canned for the winter according to this recipe. In a ready-made vegetable appetizer, they take on a mushroom flavor.

Ingredients:

• eggplants – 2.5-3 kilograms;
• carrots – 700 grams;
• bell pepper – 1.2 kilograms;
• onion – 700-800 grams;
• garlic – 8-10 cloves.

For the marinade:

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

Action plan:

1. Wash the vegetables and cut into cubes. Sprinkle with salt. After half an hour, squeeze out.
2. Peel the sweet pepper from seeds, wash, cut into strips (not long).
3. Peel the carrots, grate them; it is recommended to use a device for preparing carrots in Korean.
4. Peel the onions and cut into half rings.
5. Place all components in containers of appropriate size. Pour in the oil, add salt and granulated sugar. Simmer for a quarter of an hour.
6. Chop the garlic cloves with a garlic press, add to the vegetables, pour in the vinegar and simmer for another 5 minutes.
7. Place in sterilized, dry containers and seal tightly. Once cooled, store for storage.

Option with champignons

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

Eggplants in the finished dish acquire the taste of mushrooms, and champignons enhance and complement it, creating an amazing mushroom appetizer.

Cooking feature:

1. You will need 1.2-1.4 kilograms of mushrooms. They need to be washed and cut into 4-6 pieces.
2. Amount of remaining ingredients and preparation according to the previous recipe.

Vegetable and mushroom salad

This salad is consumed immediately, and can also be prepared for the winter.

Components:

• eggplants – 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 sautéing - 80 milliliters;
• garlic – 2-4 cloves;
• parsley - a bunch.

Action plan:

1. Cut off the stalk of the nightshades, rinse, dry, cut into cubes 1x1 cm in size. Sprinkle with salt and let stand for half an hour. After the time has passed, squeeze out the eggplants.
2. Remove seeds from pepper. Spicy - cut finely, Bulgarian - into cubes.
3. Peel the onions and cut into strips.
4. Wash the mushrooms and cut into quarters.
5. Fry all components separately until golden. Place the sauteed vegetables in a container, add chopped garlic.
6. Prepare the sauce: mix vinegar, honey, soy sauce. Add finely chopped greens.
7. Dress the salad. After half an hour you can serve. If desired, garnish with chopped parsley before serving.
8. To prepare for the winter: spread the vegetable mixture into clean containers, sterilize for 10 minutes after the water boils. Close tightly with lids. After cooling, place in storage.

How and how long can you store

This vegetable snack can be stored indoors for 6 to 8 months. When stored in a cool, dark place, shelf life increases to one year. Store an open container with a snack in the cold for no more than 3-5 days.