Eggplants stuffed with mushrooms. Eggplant stuffed with mushrooms Eggplant stuffed with mushrooms baked in the oven

After boiling, reduce the heat to minimum and continue cooking the mushrooms for 20 minutes. When the mushrooms are boiled, drain off the excess liquid.

Without removing from the stove, pour in tomato juice to the fried onions and peppers and stir.

After a minute, add the fried mushrooms to the vegetables, add salt and pepper to taste. Stirring occasionally, simmer over low heat for 5 minutes, then remove from heat and the mushroom filling for stuffing eggplants is ready.

Cut the eggplant into two equal parts.

Using a tablespoon, scoop out the soft center. There is no need to throw it away; it can be used in another dish, for example, in a stew. Generously salt the eggplant boats and leave for 20 minutes.
After 20 minutes, wash off the salt and released juice from the “boats”. Dry the eggplants with a napkin and place in a dry baking dish. Place in a preheated oven.

Bake eggplant “boats” in the oven for 15-20 minutes at 180 degrees.

Eggplants, stuffed with mushrooms, sprinkle grated hard cheese on top.

Eggplant boats baked with mushroom filling, turn out to be nourishing, tasty and very aromatic. This dish can be safely sent to the holiday table.

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

In a second frying pan, fry the eggplants and peppers.
Cut eggplant pulp into cubes

And mix with pieces of sweet bell pepper.

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

Place the stuffed eggplants in the oven for 10 minutes at 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.
Without soaking or peeling, cut the eggplants into cubes; carrots on a coarse grater; onions, carrots, greens, as for 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. Place while hot into prepared jars and roll up.

step by step recipe with photos

Royal-looking, glossy eggplants, thanks to their dense, porous flesh, are an ideal base for any filling, providing ample possibilities for stuffing. The presented recipe is based precisely on this property.

By carefully removing the core with small seeds, you can make a kind of boat out of each vegetable, on which you can make a very exciting journey. To say it will be a ton of fun would be a bit of an exaggeration, and the dish will certainly impress if the boat isn't overloaded: the filling is quite high in calories. Alternatively, you can fry only the mushrooms and only saute the remaining vegetables.

Ingredients

• eggplants 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. To prepare eggplant boats, buy fresh and firm vegetables without damage or black spots. The seeds should not be large, and the peel should not be very rough. It is best to use small vegetables. Rinse the eggplants and dry with a towel. Cut into two halves lengthwise. Using a teaspoon, carefully scoop out the pulp. Don't throw it away; you will need it to prepare the filling.

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

3. Prepare the filling. Peel the onion and cut it into cubes. Rinse the champignons. Cut into thin half-slices along with the stem. Fry in vegetable oil for 8-10 minutes over moderate heat. Place the fried mushrooms and onions in a separate bowl.

4. Remove seeds from the pepper and cut into cubes. Rinse the tomato, cut into two parts 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 fried mushrooms. Add some salt and pepper. Stir and turn off the heat.

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

8. Stuffed eggplants are ready. Serve as a stand-alone snack, warm or cold.

If you love blue ones, then I recommend trying a delicious dish - and vegetables in the oven. In general, eggplants taste very well with mushrooms. You can meet the tandem of eggplants and mushrooms in different dishes. To the very famous dishes can be attributed vegetable stew with mushrooms, mushroom soup with eggplants and stewed eggplant with mushrooms, with champignons, oven-baked eggplants with mushrooms and so on.

So, eggplants stuffed with mushrooms simply cannot but be delicious. You can use different mushrooms for stuffing eggplants. It will be delicious with wild mushrooms, oyster mushrooms or champignons. To make eggplants stuffed with mushrooms have a brighter taste, add vegetables or meat, in particular chicken or minced meat.

As for eggplants, try to use young fruits. Choosing eggplants without large seeds is probably a whole science. This time I didn't have much luck with them. Small and elastic, when cut they were full of seeds. But, since I had already decided to cook eggplants stuffed with mushrooms, I had to use what I had. But even despite the seeds, eggplants stuffed with mushrooms and vegetables They turned out very tasty in the oven.

Ingredients:

• Eggplants – 3 pcs.,
• Champignons – 200 gr.,
• Onions – 1 pc.,
• Bell pepper – 1 pc.,
• Salt and spices - to taste,
• Sunflower oil.

Eggplants stuffed with mushrooms in the oven - recipe

Wash the eggplants. Cut off the green part of the stalk and the tail. Using a sharp knife, cut lengthwise into two pieces. Cut out the core. You can cut it evenly with either a knife or a teaspoon. Cut the eggplant pulp into cubes. Place the eggplant boats themselves in a pan of salted water for 15 minutes. This procedure will help make their skin not so bitter.

While the eggplants are soaking, prepare the filling. Wash and dry the champignons with a towel. Cut them into slices (caps together with the stem).

Peel the onion. Grind it into small cubes.

Wash bell pepper. After removing the stem and seeds, cut it into cubes just like the onion, only larger in size.

Place the chopped onion and bell pepper in a well-heated frying pan with vegetable oil. Stir.

After 2 minutes, add mushrooms and eggplant pieces.

Mix vegetables with mushrooms.

After this, the filling for stuffed eggplants sprinkle with salt and spices.

Simmer it for 2-3 minutes. This time will be quite enough.

Grease the pan in which you will bake the stuffed eggplants with a small amount of sunflower oil. If you bake them on a baking sheet, cover it with parchment and also grease with oil. Fill the eggplant boats with the filling fried mushrooms and vegetables. Additionally, you can sprinkle them with grated cheese on top.

Place eggplants stuffed with mushrooms and vegetables into a baking dish. Place them on the middle shelf of the oven, preheated to 190-200 degrees.

Eggplant stuffed with mushrooms in the oven should spend 20-25 minutes. Serve the mushroom boats hot and sprinkled with fresh herbs - parsley or dill. Enjoy your meal.

Eggplants stuffed with mushrooms in the oven. Photo

You may be interested in other stuffed recipes. Stuffed eggplants with chicken breast and champignons also turn out tasty and juicy.

Ingredients:

• Eggplants – 4 pcs.,
• Chicken breast – 1 pc.,
• Champignons – 200 gr.,
• Hard cheese – 50 gr.,
• Onion – 1 pc.,
• Carrots – 1 pc.,
• Black pepper,
• Salt,
• Vegetable oil.

Eggplant stuffed with mushrooms and chicken - recipe

Boil the chicken breast until done. Cool it and cut it into cubes. Remove the pulp from the eggplants and cut it into cubes. Rub the eggplants themselves with salt and leave for 10 minutes. After this time, rinse them under running water and dry. Grate carrots and hard cheese on a medium grater. Cut the mushrooms into slices. Chop the onion into small cubes.

Fry on sunflower oil onions and carrots. Add eggplants and mushrooms to them. Season with salt and pepper to taste, taking into account that chicken breast boiled with salt, and the eggplants were also salted.

After 5 minutes of simmering, add pieces of boiled chicken fillet. Fill the eggplant boats with the filling. Sprinkle eggplants stuffed with mushrooms and chicken with grated cheese. They are baked at a standard temperature of 190C for half an hour.

Ingredients:

• Eggplants – 4 pcs.,
• Minced chicken – 200 gr.,
• Onion – 1 pc.,
• Champignons – 300 gr.,
• Salt,
• Hard cheese– 100 gr.,
• Black pepper,
• Sunflower oil.

Eggplants stuffed with mushrooms and minced meat - recipe

As in previous recipes, prepare the eggplants by cutting out the flesh and chopping it into cubes. Place in a hot dry frying pan minced chicken. Salt it and sprinkle with pepper. Stirring with a spatula, fry for 4-5 minutes until cooked through. In another frying pan, saute the cubes in oil onions.

Add sliced ​​champignons and eggplants to them. Fry them for 3-4 minutes. Place the fried blue champignons into the minced meat. Stir.

Taste for salt. Stuff the eggplant boats with the resulting filling. Sprinkle them with grated hard cheese on a medium grater. Bake at 190C for 25-30 minutes.

Eggplants stuffed with wild mushrooms are delicious.

Ingredients:

• Forest mushrooms - 300 gr.,
• Eggplants - 3 pcs.,
• Hard cheese - 80 gr.,
• Mayonnaise - 50 gr.,
• Onion - 1 pc.,
• Ground black pepper,
• Refined oil.

Eggplant stuffed with mushrooms and cheese - recipe

Wash the eggplants. Cut them into two pieces and remove the pulp. Cut the middle of the eggplant into cubes. Soak the eggplants in salted water. Boil until done Forest mushrooms. Place in a colander to drain excess liquid. Cut the onion into cubes. Saute it in oil until white. After this, add mushrooms and eggplant cubes. Salt the filling and sprinkle it with black pepper.

Fry for 4-5 minutes, stirring occasionally. Grate the hard cheese on a medium grater. Fried mushrooms Place in eggplant cups. Lubricate them with mayonnaise and sprinkle with grated cheese. Place the eggplants stuffed with mushrooms in the oven. Bake until the cheese is melted and golden brown, 25-30 minutes.

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

Rules for preparing ingredients

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 delicious dishes. 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 champignons, which requires certain skills and knowledge.

Vegetable processing

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

1. Eggplants are very good when fried, baked, or stewed, if you just get rid of their inherent bitterness due to the high concentration of solanine in the pulp. Some housewives cut vegetables and add plenty of salt to them, since salt tends to absorb bitterness. However, this technique does not always allow one to obtain a 100% result, especially if large pieces of eggplant or their entire halves are used. 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 a saline solution leads to the fact that vegetables are salted. After soaking, they must be thoroughly rinsed using a running stream. In addition, they must be salted with extreme caution so as not to spoil the finished dish (especially important if the recipe calls for salty fillings and sauces).
3. You should not peel the eggplants if they are intended for stuffing, otherwise they risk losing their shape and turning into puree during the baking process.
4. You need to remove the pulp from the eggplants after first applying a “mesh”, which is done using a sharp knife. The result should be cubes that are very easy to remove with a teaspoon. In this case, you should act with extreme caution so as not to damage 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 not lose their shape and the necessary rigidity.
5. You should not throw away the pulp, because it can become an excellent addition to the filling after going through a certain preparation process.

Squid with onions and peppers

To prevent the peeled vegetables from darkening and becoming chapped while the minced meat is being prepared, it is necessary to sprinkle the inside of the eggplant halves with a mixture of freshly squeezed lemon juice And olive oil. This technique can be used when preparing many other ingredients, be it raw champignons or any vegetables.

Use of greenhouse and forest mushrooms

Recently, champignons cultivated in mycelium are increasingly being used, which do not require additional processing and can be eaten even raw. Simply peel the thin skins of the mushrooms and rinse them in a colander under running water. Nevertheless, this type of mushroom is inferior in taste and aroma to wild champignons, which can be found not only in forests, but also in fields and forest-steppe zones.

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

In addition, preliminary soaking of the mushrooms in salted water for an hour is recommended, thanks to which the pores of the champignons can open and release all the accumulated sand and debris into the water.

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

Salad "Furor"

Eggplants baked in the oven have many advantages, because they turn out to be less caloric 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 the 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’s worth preparing the following grocery set:

• 2 medium, evenly shaped eggplants (you can use both oblong and round vegetables);
• 200 grams of raw or 150 grams of boiled champignons;
• 1 large onion;
• a glass of fat sour cream (25%) or cream (20-33%);
• 30 grams butter;
• vegetable oil for frying;
• a level teaspoon of flour;
• 100−150 grams of hard cheese;
• fresh herbs;
• spices and spices to taste.

The given recipe can be simplified or, conversely, made even more complex and interesting by adding all kinds of ingredients. In the case of eggplants stuffed with mushrooms, auxiliary components such as nuts (not only the usual walnuts, but also pistachios, almonds, cedar, hazelnuts and cashews), spicy soft cheeses with mold and creamy taste, sweet dried berries or dried fruits, shading salty taste(dates, figs, cranberries, dried apricots, cherries, raisins), as well as meat, fish and poultry in any form.

If you want to prepare a vegetarian dish that will give a head start 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 possible to make yourself. To do this, simply grind a handful of dry boletus or any other aromatic mushrooms in a coffee grinder. forest mushrooms. The resulting flour should be added one tablespoon at a time when preparing sauces and roasts.

Recipes for cooking eggplants 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 order:

1. After preparing the eggplant halves, you need to chop their pulp (cutting into medium cubes is suitable). Vegetables should be fried in hot oil, in which you can simmer a couple of cloves of garlic and chili pepper rings without seeds so that they can release their aroma.
2. After the eggplants are browned, you need to add onion cubes to them and fry them together until half cooked.
3. Since mushrooms tend to absorb foreign odors almost instantly, it is recommended to sauté them separately from vegetables in a small amount of vegetable oil. For the same reason, champignons need to be seasoned immediately so that they absorb the spices and herbs.
4. When the champignon slices acquire a golden hue, you need to add all the 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, add to the creamy mushroom mixture vegetable stew without excess liquid and oil (excess fat can be blotted with a paper towel or regular serving napkin).
6. Do not rush to fill eggplant boats with hot sauce, because you can easily get burned. In addition, the stuffing mixture should thicken a little, and for this it is better for it to cool at least a little. To distribute the sauce evenly, it is recommended to fill the eggplant preparations not individually, but all at once, adding a tablespoon of filling until it is finished.
7. Since all the ingredients except the base are ready-made, you can bake vegetables at 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 generously sprinkled with grated hard cheese of your favorite variety, which will definitely melt and form a rich, crispy crust. Instead, you can use soft mozzarella, which melts perfectly under high temperatures.

When baking stuffed eggplants, you should be prepared for juice to leak out of them. That is why, when preparing the dish, it is recommended to use a form greased with any fat, which will retain the constantly released juice.