Eggplant with champignons: recipes for making canned snacks for the winter and dishes for every day

Eggplant and champignons are two ingredients that complement each other perfectly, making the dish tasty and satisfying. From mushrooms and vegetables, you can also prepare preparations for the winter, and use them for a daily meal. Eggplants with mushrooms are baked, fried, stewed, used for making pizzas and pickled. The best homemade recipes using these ingredients are on this page for your attention.

Champignons with eggplant: delicious mushroom and vegetable dishes

Eggplant with fresh mushrooms in the oven.


  • 300 g eggplant
  • 500 g champignons
  • 2-3 onions
  • 100 g butter
  • 200 g sour cream
  • 2 tablespoons flour
  • salt to taste

  1. Wash the eggplants, cut into pieces 3-4 cm long, salt, leave for 20 minutes to release the bitterness.
  2. Roll the dried eggplants in flour, lightly fry in butter.
  3. Cut the onion into rings and fry until golden brown.
  4. Wash the mushrooms and chop coarsely. Put eggplants, mushrooms, onions in layers at the bottom of the pan (there should be eggplants in the top layer), pour over everything with salted sour cream mixed with flour.
  5. Cover the saucepan and place in the oven over medium heat.
  6. When the mushrooms give juice, a delicious dish of eggplant with mushrooms can be served.

A dish of eggplant, mushrooms, cucumber and bell pepper.


  • 1 eggplant
  • 1 cucumber
  • 1 pod of bell pepper
  • 200 g champignons
  • 2 tablespoons vegetable oil
  • 1 tablespoon soy sauce
  • lettuce leaves
  • ground paprika
  • salt

Wash the eggplant, cut into semicircles.

Wash the champignons, chop coarsely, fry with the eggplants in vegetable oil, add soy sauce, mix.

Wash lettuce leaves, dry, put on a dish. Wash the cucumber, cut into slices, salt.

Wash the bell pepper, remove the stalk and seeds, cut into strips.

Put the cucumbers and peppers on the lettuce, put the mushrooms and eggplants on top.

Sprinkle the eggplant and champignons prepared according to this recipe with ground paprika.

Eggplant with mushrooms in sour cream.


  • 300 g eggplant
  • 300 g champignons
  • 4 onions
  • 2 tablespoons butter
  • 2 cups sour cream
  • 4 tablespoons grated cheese
  • salt and pepper to taste

Wash vegetables and mushrooms. Cut the eggplants into small cubes, salt and leave for 10-15 minutes. Then fry the eggplants in butter, add the sautéed onions. Cut the mushrooms into slices and fry. Mix fried eggplant, onion, mushrooms and add sour cream, pepper, salt. Put the mixture in a portioned refractory dish, sprinkle with grated cheese and bake. Serve hot mushrooms baked with eggplant.

Eggplant with beef and mushrooms.


  • 1 eggplant
  • 150 g meat (beef)
  • 200 g champignons
  • 1/3 bell pepper
  • 1 onion
  • sour cream
  • garlic
  • cheese
  • olive oil
  • salt
  1. To cook eggplants with champignons, the vegetables must be washed, cut into circles or lengthwise 1 cm thick. Pour with salted water and leave to release the bitterness.
  2. Peel the onion, cut into thin half rings, fry over high heat until golden brown and put in a bowl.
  3. Cut the meat into thin strips, fry over high heat, stirring constantly in the same oil in which the onion was fried.
  4. Boil mushrooms in salted water. Then drain the water and let it drain. In a small amount of olive oil, fry the mushrooms, adding a clove of garlic passed through a press or finely chopped.
  5. After 5 minutes from the start of frying, add 1 tbsp to the mushrooms. spoon sour cream and stew, stirring constantly.
  6. Cut sweet peppers into thin strips, fry over high heat, stirring constantly.
  7. Grease a baking sheet with vegetable oil, put the eggplants on it.Bake in a preheated oven at 200 ° C for 15 minutes.
  8. Layer on the baked eggplants: prepared mushrooms, onions, meat and bell peppers.
  9. Sprinkle with finely chopped herbs, grated cheese and bake in the oven.

Rolls with chicken, eggplant and mushrooms


  • smoked chicken - 100 g
  • eggplant - 2 pcs.
  • salt to taste
  • olive oil - 5 tbsp l.
  • champignons - 6 pcs.
  • onion - 1 pc.

Rinse vegetables, peel. Cut the eggplants lengthwise into thin plates, fry until golden brown. Finely chop the onion, lightly fry the eggplant separately from the eggplant, then add the diced mushrooms. Cut the chicken into small pieces, add to the onions and mushrooms, salt, fry over low heat.

Put the prepared mixture on the eggplant plates using a tablespoon. Wrap eggplants with mushrooms in rolls.

Canning eggplants with champignons: simple recipes for pickled appetizers

Pickled eggplant with mushrooms.


  • 1.5 kg eggplant
  • 5 kg of carrots
  • 2 kg of tomatoes
  • 5 kg apples (preferably sour variety)
  • 1 kg of boiled mushrooms
  • frying oil
  • 2 heads of garlic
  • 3 tablespoons 9% vinegar
  • 1 hot pepper
  • 5 kg bell pepper
  • 2 tbsp. tablespoons of salt and sugar

So, we preserve eggplants with champignons: for this, the mushrooms need to be peeled, rinsed, immersed in boiling water for 7 minutes, then transferred to a colander and allowed to drain. Rinse carrots, tomatoes, bell peppers, apples. Peel the carrots, remove the core from the bell pepper, remove the seeds from the apples. Pass the vegetables and apples through a meat grinder, transfer the resulting mass to a saucepan, bring to a boil over low heat. Boil the mass for an hour, stirring occasionally. After the time has elapsed, add salt, sugar, vegetable oil to the mass and continue to cook over low heat for another 30 minutes.

Meanwhile, rinse the eggplants and cut into small pieces, then toss into the boiling mass along with the mushrooms. Cook the workpiece for another 10 minutes, not forgetting to stir.

Put eggplants with champignons, cooked for the winter, in sterilized jars, twist and cover with a blanket.

Eggplant marinated with mushrooms.


  • Eggplant - 2kg
  • Champignons - 0.5 kg
  • Garlic - 2 heads
  • Vinegar
  • Vegetable oil
  1. To cook eggplant with champignons for the winter according to this simple recipe, the vegetables need to be washed, cut in half lengthwise, baked in the oven until soft, then peeled and salted.
  2. For the marinade, prepare two cups, one for the vinegar and one for the oil. Marinate the mushrooms as follows: add 1 tbsp. To 1 liter of water. l salt, 2 teaspoons of sugar, 2 tbsp. tablespoons of vinegar, bay leaves, cloves and allspice. Throw mushrooms into the resulting brine and cook for 40 minutes. After the time has elapsed, remove the pan from the heat, leave to cool.
  3. Dip eggplants in vinegar, then in oil. Put in a bowl a layer of eggplant, a layer of mushrooms and garlic, thinly sliced ​​into slices. Store in the refrigerator. You can use pickled eggplants with mushrooms in a day.

Eggplants with mushrooms, tomatoes and bell peppers, canned for the winter.


  • 5 large eggplants
  • 3 sweet peppers
  • 2 onions
  • 3 cloves of garlic
  • 3-4 tomatoes
  • 6-8 champignons
  • 2 tablespoons of vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 tbsp. l. spoons of 5% vinegar
  1. Cut the eggplants lengthwise and, taking out the core, bake in the oven with a little oil.
  2. Finely chop the mushrooms, add sweet pepper pods cut into strips, diced tomatoes and finely chopped onions. Add the eggplant cores, stir and simmer with the rest of the oil.
  3. Fill the eggplant halves with this mass, sprinkle them with grated garlic and fold tightly into a sterile 3-liter jar in the form of a woodpile. The contents should be 2-3 cm below the neck of the jar.
  4. Add salt, sugar and vinegar. The brine usually covers the eggplant.If not, add a little water.
  5. Put on sterilization for 20 minutes in water at a temperature of 50-60 ° C, remove, quickly close with a sterile lid and roll up.

Store canned eggplant mushrooms in the refrigerator.

Eggplant stuffed eggplant: homemade recipes

Eggplant stuffed with mushrooms and tomatoes.


  • 300 g eggplant
  • 150 g champignons
  • 100 g tomatoes
  • 1 onion
  • 30 g butter
  • 1 tablespoon vegetable oil
  • garlic
  • parsley
  • nutmeg
  • salt and pepper to taste

Cut the washed eggplants lengthwise into two parts, remove part of the pulp with a spoon. Pour vegetable oil into a frying pan and melt the butter, fry the chopped eggplant pulp, add chopped onions, chopped tomatoes and mushrooms. Chop the garlic, grind with salt, put in a pan, mix with the rest of the ingredients. Add nutmeg and pepper to this. Fry over medium heat, stirring occasionally.

Fill the eggplants with the resulting mass and bake in the oven at 180 ° C for 15 minutes. Before serving, garnish the eggplants stuffed with champignons, chopped parsley.

Eggplant stuffed with champignons.


  • 2 eggplants
  • 2 sweet peppers
  • 1 onion
  • 2 tomatoes
  • 150 g champignon
  • 3 cloves of garlic
  • parsley or cilantro
  • walnuts
  • vegetable oil
  • salt
  • pepper
  1. For this homemade recipe for eggplant with mushrooms, the vegetables need to be washed and cut in half lengthwise. Carefully cut out the pulp from each half.
  2. Put the eggplants on a baking sheet or in a baking dish, season with salt and brush with vegetable oil.
  3. Bake the boats at 230 ° C for 10-15 minutes.
  4. Peel the onion and chop finely. Wash the pepper, cut out the seed box and cut into small cubes.
  5. Grind the eggplant pulp into cubes.
  6. Wash the mushrooms, dry and cut into slices or small cubes.
  7. Wash, dry and chop the greens. Peel and chop the garlic.
  8. In a frying pan preheated with vegetable oil, fry the onions for 2 minutes. Add pepper and fry for another 4 minutes, stirring occasionally.
  9. Add the eggplant and fry, stirring occasionally, for 7 minutes, until the eggplant is tender. Season with salt and pepper.
  10. Add grated or diced peeled tomatoes to the finished eggplants, stir and simmer for another 4 minutes.
  11. Add chopped herbs, garlic and mix.
  12. Fry the mushrooms in a separate pan for 8-10 minutes. Combine the eggplant with the mushrooms and mix the filling.
  13. Remove the eggplant boats from the oven and fill them with the filling. Sprinkle eggplant with crushed walnuts on top.
  14. Bake in an oven preheated to 200 ° C for 10 minutes.
  15. Sprinkle with chopped herbs when serving.

Eggplant with champignons baked in the oven.


  • 1 kg eggplant
  • 1 onion
  • 300 g champignons
  • 300 g sour cream
  • 100 ml vegetable oil
  • 100 g fat
  • 1 egg
  • parsley
  • salt to taste

Wash eggplants, mushrooms and herbs. Cut the eggplants in half lengthwise, carefully remove the pulp, deep-fry the halves. Finely chop the onion, sauté in vegetable oil, combine with finely chopped mushrooms, eggplant pulp and a raw egg. Mix everything and salt. Fill the eggplant halves with the resulting mixture, put them on a greased baking sheet and bake in the oven for 15-20 minutes.

Decorate the finished eggplant dish with mushrooms with mushrooms with parsley, serve with sour cream.

Eggplant with mushrooms, carrots and tomatoes baked in the oven

Casserole of meat, potatoes, eggplant, mushrooms, tomato in the oven.


  • minced meat - 500 g
  • smoked brisket - 150 g
  • potato tubers - 6 pcs.
  • celery root - 150 g
  • carrots - 8 pcs.
  • eggplant - 2 pcs.
  • champignons - 100 g
  • tomato - 1 pc.
  • onions - 1 head
  • butter - 40 g
  • vegetable oil - 50 ml
  • bread crumbs - 70 g
  • milk - 150 ml
  • parsley
  • red and black ground pepper
  • salt to taste
  1. To cook an eggplant casserole with mushrooms and tomatoes in the oven, boil the potatoes in salted water, cool and, adding milk and butter, mash in mashed potatoes.
  2. Peel the eggplants, cut into thin slices and season with salt. Boil the mushrooms and chop.
  3. Grate the tomato, finely chop the parsley.
  4. Minced meat, carrots, celery and onions mince, fry in 40 ml of vegetable oil, add tomato, mushrooms, parsley, red and black pepper, salt and simmer over low heat for 10 minutes.
  5. In a deep dish, greased with vegetable oil and sprinkled with 40 g of bread crumbs, lay out in layers: mashed potatoes, minced meat, eggplant, thin sliced ​​brisket. Sprinkle with breadcrumbs on the top layer.
  6. Put the form with eggplants, mushrooms and tomatoes for half an hour in the oven heated to 180 ° C.

Pizza "Sofia" with eggplants, mushrooms, tomatoes.


  • 400 g pizza base
  • 70 g mayonnaise
  • 300 g champignons
  • 200 g eggplant
  • 150 g tomatoes
  • 100 g carrots
  • 100 g colorful bell pepper
  • 150 g cheese
  • 2 onions
  • parsley
  • salt

Rinse the champignons, peel, cut thinly. Rinse the eggplants, cut into strips or small cubes, blanch in boiling water for 5 minutes. Chop the parsley. Peel the onions and carrots, rinse, cut the onion into half rings, grate the carrots, or cut into thin cubes. Pour boiling water over the tomatoes and remove the skin, then divide into two halves. Rinse the bell pepper, remove the seeds and stalks, cut into cubes. Grate cheese.

Take a pizza base, coat it with a thin layer of mayonnaise, put the filling on top: champignons, tomatoes, eggplants, onions, carrots, bell peppers. Season with salt, sprinkle with cheese and herbs.

Bake the eggplant and mushroom pizza in the oven preheated at 150 ° C for 20 minutes.

Zucchini with mushrooms, eggplant and bell pepper


  • Eggplant - 1 pc.
  • Zucchini - 1 pc.
  • Bulgarian pepper - 1 pc.
  • Large fresh champignons - 200 g
  • Olive oil - 2 tablespoons l.
  • Black pepper - a pinch
  • Salt - 2 pinches or to taste

Rinse vegetables and mushrooms, dry, peel. Core the bell pepper, cut into strips. Cut the mushrooms into thin slices. Cut the courgettes and eggplants into circles 1 cm thick. Transfer the prepared vegetables and mushrooms to the grill rack, sprinkle with oil, salt, season with spices, put in a preheated oven. Bake the mushrooms with eggplant and zucchini until the vegetables are fully cooked, that is, until they become soft. An alternative to the grill grate is a regular baking sheet covered with foil.

Eggplant with mushrooms, tomatoes, sour cream and cheese


  • 2 eggplants
  • 3 tomatoes
  • 6 mushrooms
  • 100 g hard cheese
  • 100 g sour cream
  • 2 cloves of garlic
  • Salt, black pepper
  • Vegetable oil
  • Lettuce, parsley and dill

To cook champignons in sour cream, the eggplants need to be washed, peeled, cut into slices no more than 1 cm thick, salt, pepper, leave for half an hour to release the bitterness. Rinse the mushrooms, peel, chop. Rinse the tomatoes, cut into thin circles. Chop the garlic, add to the sour cream, mix. Grate cheese.

Pour a small amount of vegetable oil into a baking dish. Lay out the components of the dish in layers as follows: eggplants on the bottom, on them - tomatoes, mushrooms, sour cream sauce, grated cheese. Put the eggplants with tomatoes, mushrooms and cheese in the oven, bake at 180 degrees until the vegetables are soft.

Recipes for delicious pan-fried eggplants with mushrooms

Fried eggplant salad with pan-fried mushrooms.


  • 300 g eggplant
  • 200 g champignons
  • 1 onion
  • 30-40 ml vegetable oil
  • 150 g mayonnaise
  • parsley and dill
  • pepper
  • salt

Prepare eggplants: rinse, cut into thin (1 cm) slices. Take large mushrooms, without spots and dents, rinse and cut into small cubes. Peel the onion, rinse, cut into rings or half rings. Rinse greens, chop.

Put onion, mushrooms, eggplant in a preheated pan with vegetable oil, salt and pepper, fry over medium heat for 15 minutes. Then cool and add mayonnaise, mix thoroughly. Salad prepared according to this recipe from pan-fried eggplants with mushrooms sprinkle with herbs on top.

Eggplant, champignon and chicken appetizer.


  • 300 g eggplant
  • 300 g boiled chicken meat
  • 200 g champignons
  • 1 cucumber
  • 200 ml white wine
  • 50 ml vegetable oil
  • parsley
  • pepper
  • salt

To prepare this appetizer of eggplant with champignons, you need to wash all the vegetables and herbs. Cut the eggplants into thin slices, salt, set aside for 15 minutes, so that the bitterness leaves them. Then fry in vegetable oil until tender.

Cut the chicken into small pieces, the mushrooms into thin plates, the cucumber into cubes, chop the herbs. Combine all components with eggplant, salt, pepper, pour wine. Chill a delicious dish of fried eggplant with champignons and serve.

Eggplant stewed with mushrooms

Eggplant stewed with mushrooms and carrots.


  • 500 g eggplant
  • 500 g champignons
  • 300 g carrots
  • 3 onions
  • 200 g sour cream
  • 40 ml vegetable oil
  • parsley
  • salt and pepper to taste

Wash vegetables, mushrooms and herbs. Boil the mushrooms. Cut the eggplants into cubes and lightly fry in oil. Grate carrots and sauté together with chopped onions. Put the prepared vegetables in layers in a saucepan, season with salt, pepper, pour sour cream and simmer until tender. If necessary, add a little water. Eggplants, stewed with mushrooms, put on a dish, garnish with parsley and serve.

Mushrooms stewed with beef and eggplant.


  • 100 g fresh champignons
  • 50 g butter
  • 150 g beef
  • 30 g tomatoes
  • 30 g eggplant
  • 50 g onions
  • water
  • 25 g sour cream
  • salt
  • spices
  • greens
  1. Finely chop fresh mushrooms into strips and fry in butter for 15–20 minutes. Then transfer them to a cast iron. Add thinly sliced ​​roasted beef, ripe tomato slices and diced eggplants and blanched in boiling water.
  2. Put a layer of onions, salt, spices on top, add water and simmer over low heat for 40-50 minutes (until tender).
  3. 10 minutes before the end of stewing, pour over sour cream, sprinkle with chopped herbs.
  4. Serve warm.