Vegetable stew of eggplant with mushrooms is perfectly suited as a cold appetizer, complement to pasta, or other garnish. Let's get acquainted with the various recipes of this dish closer.
Eggplants Chinese
Ingredients:
- eggplant - 1 piece;
- garlic - 4 cloves;
- mushrooms - 7 pieces;
- onion - 1/2 pcs .;
- chili pepper - to taste;
- peanut butter - 5 tbsp. spoons;
- sesame oil - 2 tbsp. spoons;
- soy sauce - 1 tbsp. a spoon;
- rice vinegar - 1 tbsp. a spoon;
- starch - 1/2 st. spoons;
- sugar - 1/2 tbsp. spoons;
- salt pepper;
- sesame seeds.
Preparation
Consider an interesting dish of aubergines with mushrooms. Eggplants are cut into small pieces, mushrooms - thick plates, chili - straws, and onions with garlic are blended with a blender.
Pour 2 tbsp into the frying pan. spoon peanut and 1 tbsp. spoon of sesame oil. Fry on this mixture of eggplant oils until golden brown.
Mix soy sauce , vinegar, starch and sugar. Whisk everything with a whisk for 30 seconds. Onions with garlic and mushrooms are fried until ready and mixed with eggplant. We pour the vegetables and mushrooms with the prepared dressing and sprinkle with sesame seeds. We serve a dish with garnish from boiled rice.
Eggplants with mushrooms and tomatoes, stewed in the oven
Ingredients:
- eggplant - 1 piece;
- onions - 1 pc .;
- a mixture of Italian herbs - 1/2 tsp;
- salt, pepper - 1/4 tsp.
- garlic - 2 cloves;
- mushrooms - 200 g;
- tomatoes in its own juice - 300 g;
- cheese "Mozzarella" - 150 g;
- Parmesan cheese - 150 g.
Preparation
In the brazier we pour oil and fry on it the eggplants cut into rings to golden color. Onions, garlic and mushrooms are quickly fried and mixed with tomatoes in its own juice. Do not forget to add spices to taste. Tushim mushrooms 10-15 minutes.
The mold for baking is lubricated with oil and put some of the eggplants on its bottom. We distribute a portion of the mushroom filling and repeat the procedure until the mushrooms and eggplants finish. Alternately sprinkle each layer with a small amount of grated cheese. We put the dish in the oven for 1 hour at 180 degrees, covering the foil. Then remove the foil, pour out the remains of cheese and cook everything under the grill for 10-15 minutes. Eggplants baked with mushrooms under tomato sauce are ready!
Eggplants stuffed with mushrooms and cheese
Ingredients:
- eggplant - 2 pieces;
- vegetable oil;
- tomatoes (sliced, canned) - 435 g;
- garlic - 2 cloves;
- milk - 5 tbsp. spoons;
- cheese "Ricotta" - 500 g;
- mushrooms - 100 g;
- green onions - 2-3 feathers;
- thyme - 1 teaspoon;
- onion - 1 piece;
- lemon - 1 piece;
- salt pepper.
Preparation
Eggplants cut into layers and fry them from both sides. Mushrooms finely chop and fry until done. Garlic and onions are fried, poured tomatoes, add thyme, salt and pepper. Stew for 20 minutes. The resulting sauce is poured into a baking dish. In a bowl, mix cheese, milk, green onions and mushrooms, add salt, pepper, lemon juice to taste. The resulting mixture is rolled into fried eggplant, eggplant rolls with mushrooms put in sauce and bake in the oven for 25 minutes at 200 degrees.