How to make a delicious appetizer of eggplants with mushrooms in the oven?

11

Prepared by: Alexey Marchuk

09/03/2015 Cooking time: 1 hour 0 min

Eggplants with mushrooms baked in the oven are a delicious dish that can be prepared for the arrival of unexpected guests. Eggplants are baked not only with mushrooms, but also with tomatoes under a cheese crust.

Eggplant with mushrooms and cheese in the oven: cooking features

1. Choose your eggplant carefully. We pay attention only to tight “blue” ones of a uniform color. There should be no scratches, dents or stains on the vegetable. To prepare eggplants with mushrooms in the oven, we buy medium-sized vegetables.

2. Wash the eggplants, dry them with a paper towel, and remove the stem. Cut into rings, sprinkle them generously with salt, and leave for 25 minutes to remove the bitterness. If this is not done, the dish will be hopelessly spoiled. Then we wash the “little blue ones” again and dry them.

3. Eggplants go with various mushrooms, but champignons are especially good. Wash the mushrooms, dry them and cut them into slices.

4. Grind the hard cheese, and cut the soft cheese into thin slices.

5. Prepare other components (depending on the recipe). Bell peppers, potatoes, onions, carrots, and meat go well with “blue” ones.

6. Don't forget about spices. Eggplants “love” parsley, sage, mint, dill, basil, rosemary, and oregano.

7. Take a baking dish with high sides and grease it with sunflower or olive oil. We form the dish: lay out all the components in neat layers and season with spices. If desired, pour the mixture with sour cream or mayonnaise and place in the oven for 35–40 minutes (temperature: 190–210°C).

8. Remove the pan from the oven and generously sprinkle the masterpiece with cheese. Then put it in the oven for another 10 minutes.

Eggplants with mushrooms in the oven turn out very tender.

With minced meat as filling

Ingredients:

• eggplants – 2 pcs.;
• minced meat – 0.2 kg;
• onions - several pieces;
• fresh mushrooms – 0.2 kg;
• hard cheese – 0.2 kg;
• sea ​​salt and ground pepper.

Cooking process:

1. Wash fresh, selected eggplants thoroughly, dry them, and then carefully cut off most of the pulp. Season the vegetables with salt. It should absorb excess bitterness, so the vegetables should be allowed to stand for a while. Process the onions, chop them and fry until golden brown.
2. Chop the mushrooms as you wish. It is better to give preference to small cubes so that they look beautiful in stuffed eggplants. Fry them together with eggplants, mushrooms, minced meat and seasoned salt.
3. Now the eggplant boats should be rinsed and freed from excess salt. Fill the products with mushroom and meat filling. According to the recipe, the oven should be preheated to 220 degrees. Place the eggplants stuffed with mushrooms and minced meat in the oven for half an hour. Crush with grated cheese and place there for another 10 minutes, until the cheese crust is melted and golden brown. Bon appetit!

Eggplants with mushrooms and cheese in a frying pan. Fried eggplants with mushrooms

Hot assorted vegetables with eggplants and wild mushrooms is an excellent and healthy lunch for each of us!

Step-by-step recipe with photos

A healthy lunch is not only soup for the first course, but also a tasty and satisfying vegetable side dish. It can be combined with mushrooms, like ours. Among autumn vegetables, eggplants take first place in popularity and taste. Complex eggplant dishes are always interesting and nutritious. I’ll serve my loved ones for lunch – fried eggplant with mushrooms.

If you think the list of ingredients is too long for a healthy and proper side dish, don't be discouraged. Assorted vegetables with eggplants and mushrooms are prepared faster than it might seem at first glance. It only took 45 minutes to cook.

Read also:  Quick and tasty, or how to make pizza from ready-made dough?

So, the recipe for fried eggplants with mushrooms. Eggplants are cut into cubes, salted and mixed. Vegetables must stand. It’s okay if the eggplant pieces darken, but all the bitterness will go away.

Boletus boletuses are boiled in salted water until half cooked. The standard cooking time for forest boletus before frying is 10 minutes after boiling. After which the mushrooms are cut into arbitrary pieces.

The onions are chopped in any form. Garlic can be prepared if desired. We will grind it a little later using a grater.

The onion is lightly browned in olive oil. Mushrooms are added in the process.

When the onions and mushrooms begin to acquire a light golden color, add the eggplants.

While the eggplants are frying, chop the bell pepper. Multi-colored bell peppers add bright colors and an unforgettable fall flavor to our eggplant sauté.

A strip of bell pepper goes with the eggplants. It’s good if you have multi-colored sweet peppers.

Read also:  How to cook horns with meat in a frying pan. Pork pasta in all its glory! Recipes for baked and fried pasta and pasta dishes with pork

The assortment is carefully mixed. A wooden spatula will help you!

Our eggplant side dish would not be complete without tomatoes. Chop the tomatoes into slices. We will also chop the garlic. The garlic-tomato aroma cannot be conveyed through the monitor.

Fried eggplants with mushrooms are complemented with tomatoes and garlic.

Now you can mix everything again, close the pan with a lid and bring the vegetables to readiness without turning them into puree. I would like to note that there is no need to add salt to the second one. Firstly, the boletuses were boiled in salt water, and secondly, the eggplants absorbed the required amount of salt and then gave it to their vegetable friends.

Fried eggplants with mushrooms and vegetables are ready! Serve the second dish in deep bowls until it cools down.

This deliciousness is not to be missed. Boletuses are worthy mushrooms. Help yourself to the second without fear and treat your friends.

Eggplants with mushrooms and sour cream. Eggplants with mushrooms in sour cream

You can serve stewed eggplants with mushrooms as a separate dish, or use boiled or baked potatoes as a side dish.

Cooking time: 50 minutes

In the midst of the autumn harvest of vegetables and fruits, everyone wants to not only stock up on them for the winter, but also have time to enjoy fresh, rather than canned, frozen or dried, gifts of nature. This is especially true for perishable products of plant origin. After all, for example, vegetables such as zucchini and pumpkin can be stored for quite a long time, which cannot be said about eggplants, capsicums and tomatoes. That’s why you should start eating them first. Here is a recipe using blue ones - eggplants with mushrooms in sour cream.

The inimitable taste of this dish will seem purely mushroom, since under certain cooking conditions, eggplants will have similar taste qualities. And there is even no need to soak the vegetable in order to expel bitterness from it.

Mushrooms for this dish can be fresh, dried or frozen. These can be honey mushrooms or champignons, oyster mushrooms or white mushrooms, chanterelles or russula.

Ingredients

— eggplants — 400 g; - olive oil; — frozen champignons — 500 g; - onion - head; - garlic - 2-3 cloves; - ground pepper; - sour cream 20% - 200 g; — tomatoes — 2-3 pcs.; - salt

Carrots, sweet or hot peppers, and herbs will not be superfluous in this dish.

Cooking time: no more than 50 minutes.

Eggplants with tomatoes and cheese and mushrooms. Eggplants in the oven with tomatoes, cheese and mushrooms.

Per 100 grams - 40.15 kcal? Used - 3.44/1. 43/3. 6?. Ingredients: Eggplants - 2 pcs. Tomatoes - 4 pcs. Champignons - 200 gr. Garlic - 7 g. Cheese - 70 g. Salt, pepper - to taste. Preparation:

To begin, wash the eggplants, cut off the tails and cut them into rings. Remove the bitterness from the eggplants by sprinkling them with salt. Leave for 15-20 minutes, then rinse. We chop the remaining products. While the eggplants are resting, prepare a baking dish. It is better to take a uniform with high sides. Coat the pan with olive oil and sprinkle the bottom with oatmeal. Set the oven to preheat at 200 degrees. We begin to put all the ingredients into the mold. Place half the eggplants on the bottom, half the tomatoes as a second layer, then all the garlic, place all the soft cheese on top of the garlic (it needs to be cut into pieces. Then make another layer of eggplants, after the tomatoes, and mushrooms on top. Bake all this beauty in the oven for 45 minutes. After 45 minutes, sprinkle grated hard cheese on top of the dish. Leave for another 10 minutes. And you're done! Bon appetit!