Add salt, black pepper, dill and sour cream 1-2 minutes before the end of frying.

Fry eggplants and peppers in the second pan.
Cut the eggplant pulp into cubes

And mix with pieces of sweet bell pepper.

We send vegetables to fry in a pan with a small amount of vegetable oil until tender. Salt to taste.
Are the eggplant boats ready? Then mix the mushrooms with eggplant pulp and bell pepper. Stuff the eggplants with the resulting delicious mass. Sprinkle with nuts on top, which can be crushed or finely chopped.

We send the stuffed eggplants to bake in the oven for 10 minutes at a temperature of 180 degrees.
Serve the finished dish warm, garnished with fresh parsley.

3 kg. eggplant, 1 kg. bell pepper, 1 kg. tomato, 1 kg. onions, 1 kg. carrots, 10 cloves of garlic, parsley, dill. 500 gr. vegetable oil, 2 tbsp. salt, 2 tbsp. Sahara.
Eggplants without soaking, without peeling cut into cubes; carrots on a coarse grater; onions, carrots, greens, as for a salad; garlic finely. Mix all vegetables, except garlic, add salt, sugar, add oil and cook for 45-60 minutes. over medium heat. In 5 min. add garlic until finished. Put hot in prepared jars and roll up.

step by step recipe with photo

The royally-looking shiny eggplant, thanks to its dense, porous flesh, is an ideal base for any filling, providing ample opportunities for stuffing. The presented recipe is based precisely on this property.

By carefully removing the core with small seeds, each vegetable can be made into a kind of boat, on which you can make a very exciting journey. To say that it will be a lot of pleasure would be a slight exaggeration, and the dish will certainly impress if the boat is not overloaded: the filling is quite high in calories. Alternatively, you can only fry the mushrooms, and only sauté the rest of the vegetables.

Ingredients

• eggplant 2 pcs.
• tomato 1 pc.
• sweet pepper 1 pc.
• champignons 4-5 pcs.
• onion 1 pc.
• vegetable oil for frying
• ground black pepper

Preparation

1. For eggplant boats, buy fresh and firm vegetables without damage or black spots. The seeds should not be large and the skin should be very coarse. It is best to use small vegetables. Rinse the eggplants and pat dry with a towel. Cut in half lengthwise. Gently scoop out the pulp using a teaspoon. Do not throw it away, you will need it for making the filling.

2. Lubricate the cleaned boats inside with vegetable oil, salt and pepper a little. Transfer to a baking sheet and bake in the oven at 190-200 degrees for 20-25 minutes to soften the vegetables. Focus on your stove.

3. Prepare the filling. Peel the onion and cut it into cubes. Rinse the mushrooms. Cut into thin slices together with the leg. Fry in vegetable oil for 8-10 minutes over medium heat. Transfer the fried mushrooms and onions to a separate bowl.

4. Peel the seeds and cut into cubes. Rinse the tomato, cut into two and remove the liquid core with a spoon. Cut the pulp into small pieces. Cut the eggplant center into small pieces. Fry the prepared ingredients in vegetable oil for 5-8 minutes.

6. Add the sautéed mushrooms. Season with salt and pepper. Stir and turn off heat.

7. Remove the baked eggplant from the oven. Fill them with mushroom filling. Send to the oven for 10-15 minutes at a temperature of 180-190 degrees.

8. The stuffed eggplant is ready. Serve warm and cold as a stand-alone snack.

Eggplant stuffed with mushrooms baked in the oven

Eggplants, or as they are often called in our country, blue, are very useful for the human body. They are prepared as an independent dish, and are also used as additional ingredients for many recipes. Stuffed eggplants are quite popular. They can be fried or baked, and meat, vegetables, mushrooms, cheese and other products can be used as a filling. Eggplants stuffed with champignons are very tasty. Try this dish. It can decorate any, even a festive table.
You need to choose ripe oblong fruits for stuffing. They should be peeled from the stalk, cut in half, rinsed, and then held in salted water for a while. Then wipe with a paper towel, cut lengthwise and use a knife or spoon to remove the core with seeds. Then the eggplant must be salted and left for a quarter of an hour, so that the bitterness will go away with the juice that stands out. After washing the halves of the fruit again, you can start stuffing.

While preparing the eggplant, prepare the filling. We wash the champignons, cut into halves, quarters or cubes, depending on the taste and size of the mushrooms. Then they need to be slightly roasted in a frying pan without oil and under a closed lid so that they release excess liquid.

After the champignons are laid out in a bowl, mixed with a small amount of vegetable oil, salt and seasonings. Put mushrooms in each eggplant boat with a spoon. Cut the tomatoes into slices and spread them on top, salt, pepper and grease with mayonnaise or sour cream. Sprinkle with grated cheese on top and put in a preheated oven for 20 minutes. It is not necessary to get it right away, it is better to hold it until it cools. Serve hot or cold. Bon Appetit!!!
Did you know that eggplant is actually a berry, and its correct name is badrijan or bubrijan. Try oven-baked eggplant stuffed with mushrooms and it is very likely that this dish will become one of your family's favorites!

Autumn gives us a lot of tasty and healthy vegetables, which make excellent independent dishes and original snacks. One of these delicacies is oven-baked eggplant stuffed with champignons. Even a novice culinary specialist can cook them, if desired.

Ingredient preparation rules

When it comes to eggplant, many people think of caviar from this vegetable or its slices fried in oil. In fact, we are talking about a universal product, from which many much more interesting and tasty dishes are obtained. The main thing is to show imagination and not be afraid to experiment, using the most unexpected ingredients.

If you want the good old classics, then you can opt for a win-win combination of mushrooms and vegetables. The key to the success of the dish is the correct preparation of eggplants and mushrooms, which requires certain skills and knowledge.

Processing vegetables

In order for the dish to turn out to be great, you need to familiarize yourself with the intricacies of the correct preparation of its main ingredients. First of all, we are talking about vegetables:

1. Eggplants are very good both fried and baked and stewed, if only to get rid of their inherent bitterness, due to the high concentration of solanine in the pulp. Some housewives cut vegetables and salt them abundantly, since salt tends to absorb bitterness. However, this technique does not always allow you to get one hundred percent result, especially if you use large pieces of eggplant or their whole halves. That is why experts strongly recommend placing vegetables in a concentrated saline solution, leaving them in it for 20-30 minutes.
2. Even minimal exposure to salt solution leads to the fact that vegetables are salted. After soaking, they must be thoroughly rinsed using a flowing jet. In addition, they must be salted with extreme caution so as not to spoil the finished dish (especially important if the recipe includes salty fillings and sauces).
3. You should not peel eggplants if they are intended for stuffing, otherwise they risk losing their shape and turning into mashed potatoes during the baking process.
4. It is necessary to remove the pulp from the eggplant after the preliminary application of the "mesh", which is carried out with a sharp knife. As a result, you should get cubes that are very easy to get out with a teaspoon. In this case, one should act extremely carefully so as not to violate the integrity of the shell. The thickness of the walls of the workpiece should be about 7 mm, which will allow the eggplants to remain very tender, but at the same time not lose their shape and necessary rigidity.
5. Do not throw away the pulp, because it can be a great addition to the filling, after going through a certain preparation process.

Squid with onions and peppers

To prevent the peeled vegetables from darkening and weathering while the minced meat is being prepared for them, it is necessary to sprinkle the inside of the eggplant halves with a mixture of freshly squeezed lemon juice and olive oil. You can also use this technique when preparing many other ingredients, be it raw mushrooms or any vegetables.

The use of greenhouse and forest mushrooms

Recently, mushrooms cultivated in myceliums are increasingly used, which do not need additional processing and can be eaten even raw. It is enough just to peel the mushrooms from the thin skin and rinse them in a colander under running water. Nevertheless, this type of mushroom is inferior in taste and aroma to wild mushrooms, which can be found not only in forests, but also in fields and forest-steppe zone.

Such mushrooms should not be eaten without additional processing., which includes not only peeling and thorough rinsing, but also preliminary boiling in two waters with the addition of a whole onion, carrots and various roots. Supplements are necessary in order to absorb all the toxic substances that wild mushrooms tend to absorb like a sponge. After boiling, the mushrooms can be fried and baked, but it is better to get rid of the broth, and not only because of its ink color, but also because of the settled debris and harmful substances.

In addition, a preliminary hourly soaking of mushrooms in salted water is shown, thanks to which the pores of the mushrooms can open and release all the accumulated sand and debris into the water.

This technique is also resorted to in order to get rid of all kinds of bugs and larvae. After the specified time, the mushrooms are carefully removed with a slotted spoon, washed in running water and subjected to the following processing steps.

Furor salad

Eggplants baked in the oven have many advantages, because they are less high in calories than when fried in oil, and more juicy due to the correctly selected filling. As for the taste characteristics of the finished dish, they completely depend on additional ingredients and their combination.

List of required products

To prepare delicious and aromatic eggplants stuffed with mushrooms, you can use different combinations and cooking technologies. If you want the good old classics, then it is worth preparing such a grocery set:

• 2 medium, even eggplants (you can use both oblong and round vegetables);
• 200 grams of raw or 150 grams of boiled mushrooms;
• 1 large onion;
• a glass of fat sour cream (25%) or cream (20-33%);
• 30 grams of butter;
• vegetable oil for frying;
• a teaspoon of flour without a slide;
• 100-150 grams of hard cheese;
• fresh herbs;
• spices and herbs to taste.

The given recipe can be simplified or, conversely, made even more complex and interesting by adding all sorts of ingredients. In the case of eggplants stuffed with mushrooms, auxiliary components such as nuts will be very relevant (not only walnuts familiar to everyone, but also pistachios, almonds, cedar, hazelnuts and cashews are suitable), spicy soft cheeses with mold and creamy taste, sweet sun-dried berries or dried fruits that set off a salty taste (dates, figs, cranberries, dried apricots, cherries, raisins), as well as meat, fish and poultry in any form.

If you want to cook a vegetarian dish that will give odds to any meat and seafood, then you can enrich its taste with such unusual products as truffle oil and mushroom flour. The last ingredient is quite realistic to make yourself. To do this, simply grind a handful of dry boletus or any other aromatic forest mushrooms in a coffee grinder. The resulting flour should be added one tablespoon at a time during the preparation of sauces and stir-fry.

Eggplant recipes with onions in cream

Step-by-step master class

Stuffing eggplants is really very simple, especially if you follow a certain algorithm of actions. We are talking about the following stages of preparation and their sequence:

1. After preparing the eggplant halves, you need to grind their pulp (cutting into a medium cube is suitable). Fry vegetables in hot oil, in which you can stew a couple of garlic cloves and seedless chili peppers so that they can give off their aroma.
2. After the eggplants are browned, add onion cubes to them and fry them together until half cooked.
3. Since mushrooms have the ability to almost instantly absorb other people's odors, it is recommended to sauté them separately from vegetables in a small amount of vegetable oil. For the same reason, you need to season the mushrooms right away so that they absorb the spices and herbs.
4. When the champignon plates acquire a golden hue, you need to add the entire norm of butter and flour to them. As soon as the flour turns light brown, you need to add sour cream, previously diluted with vegetable or mushroom broth. Boil the sauce until it thickens.
5. At the very end of cooking, stewed vegetables are added to the creamy mushroom mass without excess liquid and oil (excess fat can be blotted off with a paper towel or a regular serving napkin).
6. Do not rush to stuff the eggplant boats with hot sauce, because you can easily get burned this way. In addition, the mass for stuffing should thicken a little, and for this it is better for it to cool down at least a little. To evenly distribute the sauce, it is recommended to fill the eggplant blanks not individually, but all at once, spreading the filling over a tablespoon until it ends.
7. Since all the ingredients except the base are ready-made, vegetables can be baked at a high temperature (220-230 ° C) for a short period of time (no more than 15-20 minutes). To make the boats rosy and appetizing, they should be abundantly sprinkled with grated hard cheese of your favorite variety, which will surely melt and form a rich crispy crust. Instead, you can use soft mozzarella, which melts well when exposed to high temperatures.

When baking stuffed eggplants, you should be prepared for the juice to come out of them. That is why for cooking it is recommended to use a form greased with any fat, which will delay the constantly evolving juice.