Today I’ll tell you how to make a very simple and tasty eggplant and champignon salad for the winter. The highlight of this recipe is the champignons. After all, few people add them to their winter preparations. Eggplants and champignons go perfectly together and complement each other.
Therefore, be sure to use my step-by-step photo recipe and make sure that eggplant salad with champignons is one of the simplest and delicious preparations for the winter.
Ingredients:
- eggplants – 10 pieces;
- bell pepper – 10 pieces;
- carrots – 6 pieces;
- onions – 10 pieces;
- garlic – 10 cloves;
- champignons – 1.5 kg.
- 1 glass of sunflower oil;
- 150 ml vinegar;
- 2 tablespoons salt;
- 1 cup of sugar.
How to prepare eggplant salad with champignons
Preparing the vegetables.
Cut the eggplants into strips or straws. Sprinkle with salt and leave for 30 minutes so that the bitterness goes away. Rinse and squeeze or drain the liquid.
Peel the bell pepper from seeds and cut into strips.
Three carrots on a Korean grater.
Cut the onion into half rings.
We cut the champignons into four parts (if large ones, cut them into 6-8 parts, but keep the shape of the mushroom).
Squeeze out the garlic using a press.
Gently mix eggplants, bell peppers, carrots, onions and mushrooms.
Pour into a large container sunflower oil, vinegar, add salt and sugar. Let the marinade boil. Add mixed vegetables and cook for 40 minutes. 10 minutes before the end of cooking, add the garlic pressed through a press.
When the salad is hot, place it in clean bowls, at the bottom of which do not forget to add black and allspice peas. Close with sterilized metal lids. Turn over and wrap until the jars have cooled.
This portion makes about 6 liters of salad.
This homemade twist is a good appetizer or salad in itself and does not require additional seasonings. You tear off the jar and eat a simple and delicious eggplant and champignon salad. Bon appetit!
Before eating, heat canned eggplants with mushrooms, season with sour cream and serve garnished with dill, parsley or cilantro. We will need young, dark purple eggplants with dense flesh, grown in the country or bought in a store, and freshly picked mushrooms (champignons can be used). Homemade preparation for the winter in the form of a recipe for canned eggplants with mushrooms is an excellent or independent dish.
Ingredients:
- fried eggplants - 5 kg,
- mushrooms - 3 kg,
- onion - 600 gr,
- vegetable oil - 250 g,
- tomato puree - 1000 g (tomato paste - 350 g),
- flour - 100 gr,
- greens, salt - to taste.
Preparation of the workpiece
Wash the eggplants in running water, remove the sepals and stalks with the tip of the fruit. Place in boiling water for a couple of minutes, cool in cold water and cut into circles. Immerse in a 1-2% salt solution for 10-15 minutes. We take out the eggplants with a slotted spoon, let the solution drain, roll in flour and fry on both sides in vegetable oil.
We remove wormy specimens, debris, impurities from the mushrooms, and separate the caps from the stems. To prevent them from darkening, immerse them in a 1-2% salt solution. Simmer the mushrooms over low heat in a container tightly covered with a lid. After the water has evaporated, add vegetable oil and fry until cooked.
We peel the onion from dry leaves, wash it, cut it into thin slices, and fry until golden yellow.
Place all the fried vegetables and mushrooms for preservation in a frying pan. Dilute the tomato puree with water (1:1), add the onion, stirring, and bring to a boil. Next, place the prepared mushrooms, eggplants and onions in jars in layers, so that the last layer is the eggplant.
Add a little salt and a tablespoon to a half-liter jar vegetable oil. Cover the jars with lids and sterilize at 100 degrees for 45 minutes. We roll up the preserves.
To prepare a tasty and aromatic preparation of eggplants with mushrooms over the winter, take mushrooms, eggplants, onions, garlic, salt, ground pepper, vinegar, and sugar.
Eggplants need to be firm to the touch, not very old. Rinse the fruits in cold water. Dry with a towel. Trim the “butts” on one side and the other.
Wrap each eggplant in foil. Bake for 30-50 minutes at 200 degrees. They should become softer, but keep their shape.
Peel and rinse the onion, cut into large rings. If the onions are very large, then cut into four parts and cut into strips.
This time I used champignons. But you can use any other mushrooms.
Rinse the mushrooms from dirt and dust. The skin does not need to be removed. Boil water and put mushrooms in it. Boil for 20 minutes over moderate heat.
Place the boiled mushrooms in a colander. Cool slightly and let the water drain.
Pour a small amount of oil into the frying pan. Add mushrooms. Fry over high heat until golden brown.
Transfer the mushrooms to a separate bowl.
Add a little oil to the same pan and fry the chopped onion in the same mode.
Cool the baked eggplants. To peel. Cut into large slices.
Add fried mushrooms, onions, pieces of eggplant, garlic cut into rings or cubes, salt, ground pepper, table vinegar, sugar into a convenient bowl.
Add all spices based on your taste. Mix carefully.
Before packaging, sterilize jars with lids. Place the eggplants and mushrooms tightly in clean jars.
In this article you will learn how to preserve with mushrooms. This appetizer will not only be a great addition to a family dinner, but will 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 mushrooms can fully reveal its taste. To cook with mushrooms for the winter, you will need:
- Wash five fresh eggplants thoroughly, cut them, sprinkle them with salt and leave them alone for one hour. When specified time will pass, cook them in hot water for five minutes and then drain the water.
- Peel three onions, chop and fry in vegetable oil. At the end of cooking, add six large tomatoes, chopped as desired, to the pan.
- 300 grams fresh forest mushrooms sort, wash, peel and boil in salted water.
- Mix the prepared ingredients in a saucepan, add salt, sugar to taste and a mixture of peppers. Boil everything together for 20 minutes in a saucepan.
- At the end, add hot pepper to taste, chopped garlic, chopped herbs and vinegar.
Place the preparations in jars, close them with lids and store at room temperature. 
Sauteed eggplant and mushrooms
This delicious seasonal dish can be prepared with any vegetables, as well as any forest mushrooms. for the winter with mushrooms? Read the recipe below:
- Wash, peel and chop two kilograms of tomatoes using a meat grinder or blender, a kilogram bell pepper, two hot peppers and four heads of garlic.
- Pour a glass of vegetable oil into a large enamel pan, add chopped vegetables, two tablespoons of salt, 200 grams of sugar and cook the products for 40 minutes, remembering to stir them periodically.
- While getting ready tomato sauce, let's start preparing other ingredients. To do this, wash two kilograms of ripe eggplants, cut into large pieces and sprinkle with salt. Leave them alone for half an hour so that all the bitterness goes away.
- Sort out a kilogram of wild mushrooms, peel and wash thoroughly. After this, boil them in salted water, rinse again and add them to the tomato sauce along with the eggplants.
- Cook the future sauté for another ten minutes, remembering to stir it. Then add 100 grams of vinegar and cook for another five minutes.
Place the preparations in sterilized jars and close them with lids. 
Eggplants as mushrooms for the winter with garlic
Vegetables fried during the preparation process have excellent taste and an unforgettable aroma. Here is a recipe for the preparation “Eggplant with mushrooms for the winter” with a photo:
- Take six kilograms of eggplants, wash them, dry them, remove the tails, cut into medium-sized cubes and salt.
- Fry the prepared vegetables in a frying pan with non-stick coating. Please note that during cooking vegetables take a lot of vegetable oil. Therefore, make sure that the bottom of the pan is not dry.
- As soon as the eggplants have reduced in volume and darkened, turn off the heat and add 200 grams of chopped garlic, chopped herbs and two tablespoons of vinegar.
Mix the prepared ingredients and place them in sterilized jars. After this, add two tablespoons of vegetable oil to each container and leave them to sterilize for ten minutes. Close the pieces with lids, cool and store in the refrigerator or cellar.
Eggplants with mushrooms
Another simple recipe for preparing your favorite vegetables:
- Wash and cut three kilograms of eggplant into large pieces. Sprinkle them with salt and leave them alone for two hours.
- Prepare the marinade, add to it Bay leaf, place vegetables in it and cook for 15 minutes.
- Roll the eggplants into jars, filling each with brine and adding two chopped cloves of garlic.
Eggplants with mushrooms for the winter should be stored in a cool and dark place.
Eggplants for the winter in mayonnaise
In front of you original recipe seasonal preparation of vegetables. To use mayonnaise for the winter, you will need to carefully read the instructions:
- Peel one large onion and cut it into strips. After this, fry it until golden color and remove from the pan to a plate.
- Wash two medium-sized eggplants, remove the stem and, if desired, peel them. Fry them in vegetable oil until golden brown and combine with onions.
- Peel and chop one head of garlic, mix it with the prepared ingredients, add six tablespoons of mayonnaise, salt and pepper to taste.
Mix the products thoroughly, place them tightly in a clean jar, cover with a lid and place in a saucepan 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. Eggplants like mushrooms for the winter with mayonnaise will be ready in a few days. 
with mushrooms
A homemade snack prepared according to our recipe can be an excellent snack for strong drinks or an independent dish during Lent. The recipe for eggplant and mushroom salad for the winter is quite simple and you can easily repeat it in your kitchen:
- Wash five kilograms of fresh eggplants in running water and remove the tails from each fruit. After this, place the vegetables first in boiling water and then in cold water. Cut the prepared eggplants into slices.
- Dilute a little salt (1-3%) in water and place the vegetables in it for a quarter of an hour. Remove the circles with a slotted spoon, let the liquid drain, roll them in flour and fry in vegetable oil.
- Clean and sort three kilograms of wild mushrooms. Separate the stems from the caps of each and place them in a saline solution to avoid darkening.
- Simmer the mushrooms under a closed lid over low heat. When the water has evaporated, pour in vegetable oil and fry until golden brown.
- Remove the skins from 600 grams of white onion, cut into rings and fry until golden brown.
- Combine the prepared ingredients in a large frying pan, add 350 grams of diluted tomato paste(or 1000 grams of tomato puree) and bring everything to a boil.
Place 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 this, they should be rolled up, wrapped and left alone until they cool completely. 
with champignons
Eggplants with mushrooms for the winter, the recipes for which we provided in our article, can be prepared even by an inexperienced cook. The following recipe is no exception:
- To prepare the mushroom marinade, you should pour one liter of water into a saucepan, add two tablespoons of vinegar, a teaspoon of sugar, a spoonful of salt, peppercorns, bay leaves and cloves to taste. Boil the marinade on the stove for ten minutes.
- Wash, sort and, if necessary, clean 500 grams of champignons. Add them to the marinade when the boiling time has passed and cook them for 40 minutes.
- At this time, take care of the eggplants. To do this, take two kilograms of vegetables, wash and process them, and then bake them in the oven until soft.
- When the eggplants have cooled, peel them and cut the fruits lengthwise and crosswise into four equal parts.
- Dip a piece of eggplant in vinegar, then in vegetable oil and place it in the bottom of a clean jar. Place a layer of mushrooms and sliced garlic on top of it.
Repeat layers until the jar is full. After this, it should be sterilized for half an hour, then closed with a lid, wrapped and left alone for a while. Place the cooled jar in the refrigerator for storage. 
Vegetable and mushroom salad for the winter
You will love this recipe if you like to make homemade winter meals. We suggest preparing eggplants with mushrooms as a salad:
- Process and thoroughly wash three kilograms of eggplant, cut them into fairly large cubes.
- Sort three kilograms of bell pepper, rinse, remove seeds and membranes. After that, cut it into thin strips.
- Process one kilogram of any mushrooms (you can take champignons or wild mushrooms), peel and cut into large pieces. Just cut the smallest ones in half.
- One litre tomato juice mix with six tablespoons of salt and five tablespoons of sugar. Place it on the stove, bring to a boil, add a glass of vegetable oil and eggplant. Cook everything together for ten minutes.
- After this, add all the prepared ingredients to the pan, add chopped garlic to taste and cook for another half hour. A few minutes before cooking, pour one glass of 9% vinegar into the food.
Roll the salad into sterilized jars and store it in a cool place. You can serve prepared eggplants with mushrooms for the winter as an independent appetizer, or you can add them to stewed cabbage, potatoes or other dishes for flavor. 
Eggplants in adjika
We hope you enjoy the eggplants with mushrooms for the winter, recipes for which we have collected in this article. Therefore, we want to offer you another original snack:
- Grind two kilograms of tomatoes, half a kilogram of carrots, sour apples and bell peppers using a meat grinder.
- Cook the prepared products for one hour, then add one glass of sugar, two tablespoons of salt and one glass of vegetable oil. Continue cooking everything together for another half hour.
- Cut a kilogram of boiled champignons and one and a half kilograms of eggplant into cubes, and then put them in adjika. Add a glass of vinegar, 15 chopped garlic cloves and chili pepper to them.
Mix the ingredients, boil them together for ten minutes and roll them into jars.
Conclusion
We will be glad if you find advice on how to prepare eggplants and mushrooms for the winter useful. Recipes with photos will tell you what it should be like appearance favorite snack.
