Salad with eggplants and beans for the winter “Special. Recipes for eggplant and bean salads for the winter Eggplant and bean salad

Late August - mid-September - the season for tomatoes, green beans and regular beans, eggplant, cauliflower, broccoli, potatoes, carrots and other vegetables begins. It's time to make preparations for the winter: canning, pickling, freezing, drying (not only greens and fruits, but also vegetables and mushrooms). In this warm, but already autumn time, I love to prepare delicious dinners from seasonal vegetables for the whole family. I often choose dishes that can not only be eaten, but also prepared at the same time, for example, eggplants with beans in tomato sauce, the same recipes where, after cooking, they can be poured into sterilized containers (jars) and stored for the winter. I advise you to use this little trick of combining business with pleasure. The only caveat: cook (stew, fry) the dish a little longer than indicated in the recipe if you want to preserve it.

I like this dish better cold, when the juicy, thick, tomato sauce can be spread on a slice of black bread. But you can also try a hot vegetable appetizer.

0.5 tbsp. beans that cook quickly (or soak overnight)
500 g ripe tomatoes
1 large eggplant (blue)
1/2 bunch of parsley
some fresh hot pepper
vegetable oil
salt, pepper to taste
0.5 can if you decide to prepare for the winter

Stewed eggplants with beans and tomatoes

Cut the blue ones into medium cubes: if you want to clearly feel the taste of the vegetables, cut them larger. Boil the beans, pre-soaked overnight in drinking water, until tender and tender. Finely chop the parsley. Beat the tomatoes and hot peppers in a blender into a homogeneous sauce. If you don’t have a blender, then it’s convenient to grate each tomato half on a coarse grater. You can leave the tomato skins on, especially if you use a blender to blend the vegetables.

Now fry the blue ones in vegetable oil. Before cooking, soak the blue ones in water (already chopped vegetable) so that when frying they do not absorb oil like a sponge. The water can be lightly salted.

The golden brown crust on the eggplant cubes indicates that it’s time to add tomato juice.

Cover with a lid and now simmer for 5-7 minutes, and for preservation 10-12 minutes. The tomatoes will change color from red to more yellow. The sauce will also thicken.

It's bean time. Since it is cooked in advance, it can be simmered in tomato juice for literally 3-5 minutes, but no more, so as not to overcook the little ones. After all, greens are next in line. I really like red beans, they cook quickly and are always tasty and starchy.

After 5 min. pour out the greens and only now add salt and pepper. I always salt food at the very end, because the later you salt it, the less salt you will use.

If you like cilantro, mix half parsley and half cilantro. It will be very tasty!

Cover with a lid and simmer for another 2-3 minutes, the greens will cook, change color and saturate the stewed beans, eggplants and tomato sauce with their aroma.

That's it, the dish is ready. You can already serve it, or you can cool it and then eat it with a slice of black, toasted bread - it’s always delicious!

If you are engaged in conservation, then do not forget within 10 minutes. Sterilize jars and lids using steam. And then pour the hot eggplant-tomato sauce and screw the lid on tightly, turn it over and wrap it in a towel overnight.

By the way, it wouldn’t hurt to sprinkle the eggplant salad with lemon juice, which greatly refreshes the stewed vegetables.

Bon appetit!

Eggplant is rightfully considered the king among vegetables suitable for various home preparations for the winter. Despite the growth of industrial production of canned vegetables, homemade preparations will decorate our tables for a long time. There is a simple explanation for this - it has its own, it has its own. I measured it myself, I put it in myself. Everything's under control. New recipes are emerging for canning eggplant salads for the winter; people are constantly finding new combinations of tastes and aromas. A variety of spices are added to the main vegetable, eggplant. The combination of eggplant with other vegetables and its ability to absorb flavors never ceases to amaze.

A preparation such as eggplant with beans is very popular among housewives; with a minimum of ingredients, you will get a very tasty dish. For example, in the recipe below, lightly fried eggplant is combined with boiled beans; below we offer other delicious recipes for this winter snack, which can be prepared in summer and early autumn.

Easy

Ingredients for 1.4 l:

eggplant – 400 g;
white beans – 1 can;
tomatoes – 2 pcs.;
carrots – 1 pc.;
onion - 1 pc.;
garlic, cloves – 10 pcs.;
sweet pepper – 1 pc.;
hot pepper – 0.5 pcs.;
vegetable oil 5 tbsp. l.;
salt – 1.5 tbsp. l.;
sugar – 2 tbsp. l.
vinegar 9% - 2 tsp;
bay leaf – 2 pcs.
vegetable masala - to taste.

Preparation

Prepare all the ingredients, wash and peel the carrots and onions, wash the eggplant, and cut into medium cubes. You can take dry beans and soak them overnight. The next morning you should change the water in the pan before putting it on the fire. Both red and white beans should be cooked for at least an hour and a half over high heat. If after this time the product has not become soft, leave it on the fire for another half hour. And if you want to save time, you can use ready-made beans.

Heat a frying pan with vegetable oil and fry the eggplant pieces a little. They absorb oil a lot, don’t be afraid of this and add a little more. After lightly frying, place the eggplants separately.

Grate the carrots and cut the onion into half rings. Add this cutting to the pan where the eggplants were fried. You can add a little oil. Mix everything and simmer over low heat.

Chop the peeled sweet pepper and place it in a frying pan.

Cut the tomatoes, add them to the pepper, add salt and sugar. Stir and simmer for 10 minutes.

Open the beans, put them in a deep bowl, add thinly sliced hot pepper. Add bay leaf and a little masala to taste. Pour the contents of the plate into the frying pan, mix everything and simmer for 3-4 minutes.

Chop the garlic, a little basil, combine with the fried eggplants, add to the pan. Stir again, pour vinegar, simmer for no more than 1 minute.

Eggplant and bean salad is ready for the winter. Remove it from the heat and pour it into prepared jars.

You can add some chopped garlic on top.

We close the jars with clean lids and turn them over. To cool the jars more evenly, you can cover them with a towel and then put them in the cellar or pantry.

Eggplants with beans and cabbage for the winter

Eggplants with beans and vegetables for the winter have many variations, which allows you to show your imagination. For example, you can add cabbage to the preparation. This salad will pleasantly delight you with taste and nutrition.

Ingredients:

vegetable oil for frying;
any beans – 0.5 kg;
onions – 2 kg;
bell pepper – 2 kg;
eggplants – 2 kg;
tomatoes – 4 kg;
carrots – 1 kg;
cabbage – 1 kg;
vinegar 9% - 30 g;
salt, sugar - to taste.

Preparation:

Soak the beans in cold water, leave overnight, and in the morning change the water in the container and cook the product until tender.
Pass the tomatoes through a meat grinder.
Cut the eggplants into cubes and fry in vegetable oil. Drain the vegetables on a paper towel to remove excess oil, then place in a deep bowl. Place the eggplants in the pan gradually so that they are fried and not boiled or stewed.
Peel the pepper from seeds and stalks, and the cabbage from the outer leaves and slice thinly.
Chop the onions and carrots into thin strips and fry in a separate bowl.
Combine all the vegetables with the tomato mass, add the required amount of salt and sugar, cook for 30 minutes.
5-10 minutes before readiness, add beans boiled in advance, add vinegar 2 minutes before.
Place the resulting salad in jars that have been sterilized in advance, roll up and turn over. After they have cooled, put the workpiece in the cellar or pantry.
These beans with eggplants in tomato sauce will be an excellent dressing for borscht, or a delicious stand-alone dish.

Eggplant with beans and zucchini for the winter

This recipe is not only a tasty preparation, but also a real storehouse of vitamins. Each ingredient has its own benefits for the body. In addition, such conservation does not require much effort or time, which means that even the busiest housewives can do it.

Ingredients:

eggplant – 2 kg;
zucchini – 2 kg;
tomatoes – 1.5 kg;
onion – 1 kg;
carrots – 0.5 kg;
garlic – 200 g;
white beans – 0.5 kg;
refined oil – 200 g;
vinegar 9% - 30 ml;
salt – 2 heaped tablespoons;
sugar – 1 tbsp.

Preparation:

Soak the beans overnight and then boil until tender, changing the water in the pan.
Wash the eggplants and zucchini, peel, cut into small cubes, and place in a deep bowl. Add salt and leave for half an hour.
At this time, wash and peel the onions and carrots, then cut them into strips and chop the tomatoes using a meat grinder. You can finely chop the garlic or use a garlic press.
Drain the juice released from the eggplants and zucchini, place the vegetables in a saucepan, add peppers and carrots, stirring, fry in oil for 10 minutes.
Place the tomato mixture on the fire and add vegetable oil, salt, and sugar.
After it boils, add fried vegetables and boiled beans, stir, cook stirring for 10 minutes, add vinegar in 2 minutes.
Place the finished product in jars, roll it up and turn it over. Wait for the jars to cool completely, then move them to the basement or pantry.

A variety of snacks are prepared from eggplants, as they go well with a wide variety of vegetables. One of the best options is eggplants with beans for the winter. This is not only a tasty, but also a filling snack, since beans are a source of valuable plant proteins. You can prepare an eggplant and bean salad using different recipes; here are a few proven options.

The main ingredients of the preparation are eggplants and beans. Eggplants should be chosen young, with seeds that have not yet developed. It will be enough to wash the vegetables well and cut off the green stalks. There is no need to peel the eggplants, but you can peel the vegetables if you so desire.

You can cut eggplants in different ways - into circles, halves or quarters of circles, sticks, cubes. Chopped vegetables should be salted, mixed and left to release juice for 20-30 minutes. Then the eggplant pieces are washed well in cold water to remove excess salt, squeezed out and dried.

Tip: Instead of filling the eggplants with salt, you can soak them in salted water. In this case, it will be enough to squeeze the pieces well and dry them.

You can use different beans for harvesting. These can be dry beans (white or red), green beans or green beans. The most fuss is with dry beans. They will need to be soaked in cold water the night before and boiled in fresh water in the morning until soft. Salt is added at the very end, when the beans are completely soft.

Green beans and asparagus beans only need to be washed and peeled, that is, the hard vein running through the junction of the flaps on both sides must be removed. Prepared beans are cut into short pieces

Interesting facts: there are more than 200 types of beans, the most common being white and red. White is rich in calcium and iron, red – strengthens the immune system.

Eggplants with beans for the winter - a classic recipe with tomatoes

This preparation is so delicious that you will lick your fingers. A spicy and aromatic salad will give you a feeling of fullness for a long time. It is prepared from white beans and tomatoes.

1 kg of eggplants;
250 gr. already boiled beans;
250 gr. carrots;
250 gr. bell pepper;
80 gr. garlic;
700 gr. tomatoes;
1 tablespoon of salt for the salad and another 1 spoon for pre-processing the eggplants;
50 ml vinegar (9%);
3-4 tablespoons of sugar;
150 ml refined vegetable oil.

First of all, you need to wash all the vegetables well. Carrots, garlic and bell peppers should be peeled. Tomatoes and eggplants do not need to be peeled; these vegetables only need to cut out the stalks.

Advice! This and other recipes indicate the weight of already peeled vegetables. Therefore, it is necessary to buy a slightly larger quantity than indicated in the list.

Using a blender or meat grinder, grind the garlic and tomatoes into a homogeneous mass. Pour the resulting mixture into a saucepan. We choose a large saucepan so that all other vegetables can fit in it.

Read also: Sweet tomatoes for the winter - 11 recipes

First cut the eggplants into circles about 1 cm thick. And then cut them into cubes 1.5-2 cm wide. Sprinkle with salt and leave for half an hour. Then rinse and squeeze.

Heat the tomato-garlic mixture and let it boil. Cut the carrots into cubes or grate them. Chop the pepper into strips, but not very thinly, so that the vegetable can be felt in the salad. The optimal width of the strips is 0.7 cm. Dip the peppers and carrots into the tomato and simmer over low heat for half an hour. Then add the prepared eggplants, mix and continue simmering for another 20 minutes.

At the next stage, add pre-cooked beans, salt and add sugar. Simmer for 10 minutes, then add vinegar. We pack the hot salad into prepared jars. Close tightly.

Greek salad with beans and vegetables

A popular preparation is the “Greek” salad, this is a dish of beans with vegetables; it can also include eggplant.

1 kg dry beans;
2.5 kg of sweet pepper;
3 kg of tomatoes;
2 kg of eggplants;
1 kg carrots;
500 gr. onions;
150 gr. Sahara;
3 tablespoons salt;
400 ml vegetable oil;
50 ml vinegar (9%);
6 large cloves garlic;
1 bunch of greens, you can use parsley, basil, cilantro, dill.

Soak the beans in cold water for several hours, or leave overnight. In the morning, you need to rinse the beans, add fresh water, and cook. You need to cook until soft, but make sure that the beans do not fall apart. Drain the beans in a colander.

We cut the eggplants into large cubes or circles; the choice of cutting option is a matter of taste. Salt the eggplants and fry until half cooked. Place the fried vegetables in a large saucepan.

Then put onions, chopped into small cubes, and carrots, grated on a coarse grater, into the pan with eggplants. Cut bell peppers and tomatoes into small cubes. Wash the greens well and chop finely. Place all the vegetables and herbs in a saucepan with the eggplants and onions, mix and simmer over low heat for about 1 hour, counting the time from the moment it boils.

10 minutes before readiness, add salt and sugar. And at the very end of stewing, add vinegar. Place the hot salad in sterile jars and seal tightly.

Eggplant Chanakhi with beans

You can prepare canakhi for future use. In the original, this dish of Georgian cuisine is prepared from lamb with vegetables. But, of course, we will not use meat for winter preparation; we will prepare this dish from eggplants with beans. You can eat the preparation just like that, or add it during the preparation of the stew.

2 kg of eggplants;
800 gr. beans;
1.5 kg of tomatoes;
500 gr. carrots;
500 gr. bell pepper;
200 gr. onions;
1 head of garlic;
500 ml vegetable oil;
100 ml vinegar (9%);
70 gr. salt;
150 gr. Sahara;
greens to taste and desire.

The beans should be boiled, and to make them cook faster, they must first be soaked for 6-8 hours in cold water. Cut the eggplants into cubes or halves, sprinkle with salt and leave for one hour.

Read also: Bell pepper lecho for the winter – 11 finger-licking recipes

We grate the carrots, chop the onions and peppers thinly, the onions into half rings, and the pepper into strips. Cut the tomatoes into thin slices.

First, fry the onion in a frying pan with the addition of carrots. Then we transfer the fried vegetables into a saucepan, and place the eggplants, washed from salt and squeezed out, bell peppers and tomatoes there. Add oil. Simmer for 40 minutes. Then add sugar, salt and continue simmering for 20 minutes. Next, add chopped and mashed garlic, pour in vinegar. Stir and let it boil.

Place the hot salad in sterilized jars, seal it tightly and cool, after wrapping it in blankets.

Green bean salad

You can prepare eggplant salad with green beans, this preparation turns out very tasty.

500 gr. eggplant;
500 gr. green beans;
1 kg of tomatoes;
200 gr. onions;
5 cloves of garlic;
20 ml vinegar;
2 teaspoons sugar;
1 teaspoon salt;
1 dessert spoon of Khmeli-Suneli spice mixture;
80 ml vegetable oil;
ground pepper to taste.

Wash all vegetables thoroughly. We cut the eggplants into cubes; there is no need to peel them. Place the eggplants in a large bowl, fill with cold water, add a tablespoon of salt and stir gently. Leave for half an hour. Then drain the brine and squeeze out the eggplants.

We clean all other vegetables. Cut the onion into small cubes. Green beans - in pieces about 2 cm long. Pass the tomatoes through a meat grinder or grind them in a blender, grind the resulting tomato mass through a sieve.

Fry the onion in a frying pan until translucent, then add the chopped beans and continue frying for another 10 minutes. Remove the vegetables using a slotted spoon so that the oil remains in the pan. Place the eggplants in the pan and quickly fry for 3-5 minutes. During frying, add oil if necessary.

Pour the prepared tomato mass into a saucepan and bring to a boil. Place fried eggplants, beans and onions into the boiling mixture. Mix. Add salt, pepper, seasonings.

Simmer over low heat for 30 minutes. Then add chopped garlic to the mixture and continue to simmer for another 3 minutes. Then we put the hot preparation into sterilized jars and immediately roll it up.

Eggplants with green beans in tomato

You can also prepare a salad with... This is a type of green bean, but unlike the latter it does not have hard fibers. Green beans are consumed exclusively in their unripe form. Let's prepare a salad of green beans with eggplant in tomato.

1.5 kg of green beans;
1.5 kg eggplants;
500 gr. bell pepper;
2 kg of tomatoes;
1 pod of hot pepper;
0.5 cups vegetable oil;
0.5 cups sugar;
2 tablespoons salt;

Let's fill. To do this, grind tomatoes, bell and hot peppers, and garlic in a meat grinder.

Advice! If you want to get a spicy salad, then grind the hot peppers along with the seeds in a meat grinder.

Pour the resulting tomato mass into a saucepan, add vegetable oil, add salt and sugar. Let's boil.

Eggplants with beans for the winter are an ideal stand-alone snack, an excellent hearty side dish or a preparation that will help out when you don’t have time to prepare lunch or dinner. Both cold and heated, the dish will delight you with a harmonious and balanced taste.

How to cook eggplants and beans for the winter?

If you are interested in preparing eggplants and beans for the winter, the best recipes presented in the selection below will help you decide on the most acceptable version of the snack, and relevant recommendations will ensure the correct implementation of the technology and obtaining the ideal result.

Correct preparation of eggplant fruits will improve the taste of the preparation: after cutting, add salt to the slices and leave for 30 minutes, which will relieve them of bitterness.
The beans are filled with plenty of water and left for at least 12 hours.
The swollen beans are washed and boiled until tender.
Often, bean and eggplant dishes are sealed hot in sterile jars for the winter with boiled lids and do not require additional sterilization of the vessels with the preparation. To store at room conditions, you need to turn the rolled up jars onto the lids and wrap them warmly until they cool.

Salad with beans and eggplants for the winter

A simple but tasty salad with beans and eggplants can be prepared using the recommendations from this recipe. If time allows and there is a desire, it is better to cut the carrots into strips or cubes using a knife, abandoning the grater - the snack in this manner will turn out more appetizing and beautiful in appearance.

Ingredients:

eggplants and beans – 1 kg each;
carrots and bell peppers – 250 g each;
tomatoes – 750 g;
garlic – 1.5 heads;
granulated sugar – 0.5 tbsp. spoons;
oil – 150 ml;
salt – 1 tbsp. spoon;
vinegar – 50 ml.

Preparation

Grind tomatoes, garlic, boil with salt, sugar, oil and vinegar for 5 minutes.
Add eggplants and peppers and boil the mixture for 30 minutes.
Add the boiled beans and cook for another 15 minutes.
Roll up eggplants and beans for the winter in sterile jars.

Green beans with eggplant

Prepared eggplants with green beans for the winter will be no less tasty, but lighter. You can use either fresh tomatoes or ready-made juice as a tomato base, saving time and effort. The snack will be less high-calorie if you omit the stage of pre-frying the pods.

Ingredients:

eggplants and green beans – 1 kg each;
onion – 250 g;
tomatoes – 0.5 kg;
garlic – 4 cloves;
granulated sugar – 1 tbsp. spoon;
oil – 120 ml;
hops-suneli - 1.5 teaspoons;
salt – 1 teaspoon;
vinegar – 20 ml.

Preparation

Sliced eggplants are sprinkled with oil and baked on a baking sheet at 200 degrees until golden brown.
Fry the bean pods in oil, adding onions.
Grind the tomatoes, boil with the addition of sugar and salt.
Add fried beans, eggplant, garlic and simmer for 10-15 minutes.
Stir in vinegar and seal the eggplants and beans hermetically into steamed containers.

Eggplants with red beans for the winter

An eggplant and beans appetizer prepared according to the following recipe for the winter will not take much time, especially if you prepare the beans by soaking and boiling them in advance. You can grate the tomatoes, use a blender, or even take ready-made juice. Hot pepper is added as desired and to taste.

Ingredients:

eggplants – 1 kg;
red beans – 250 g;
tomatoes – 1 kg;
oil – 50 ml;
salt, pepper, parsley.

Preparation

Boil the beans.
Fry the eggplants until golden brown.
Add tomatoes, beans, salt, pepper, simmer for 10 minutes.
Transfer the boiling mass into sterile jars and roll up the lids.

Eggplants with white beans for the winter

Another tasty and nutritious winter salad with beans and eggplants can be prepared by applying the following recipe in practice. In this case, it is preferable to use white beans, which perfectly retain their shape, but at the same time become soft and contrast perfectly with the rest of the vegetables.

Ingredients:

eggplants – 1 kg;
white beans – 250 g;
tomatoes – 750 g;
garlic – 1 head;
oil – 180 ml;
vinegar – 50 ml;
sugar – 0.25 cups;
salt – 1 tbsp. spoon.

Preparation

Boil crushed tomatoes with garlic with the addition of salt, sugar, oil and vinegar.
Add eggplants, carrots, peppers, cook for 20 minutes.
Add boiled beans and simmer for another 20 minutes.
Preserve eggplants with beans and tomatoes for the winter in a sterile container.

Chanakhi from eggplant with beans for the winter

The richness of the taste of the eggplant and bean chanakha is achieved by first frying the onions and carrots and using an impressive portion of beans, which, as in previous cases, are pre-boiled. If desired, the composition can be supplemented with herbs by placing them in the pan 5 minutes before the end of cooking.

Ingredients:

eggplants – 1 kg;
beans – 400 g;
tomatoes – 750 g;
bell pepper and carrots – 250 g each;
onion – 150 g;
garlic – 0.5 heads;
oil – 250 ml;
vinegar – 50 ml;
sugar – 75 g;
salt – 1 tbsp. spoon.

Preparation

Fry carrots and onions in oil, add to a pan with chopped tomatoes, peppers, eggplants and boiled beans.
Season the vegetables with salt, sugar, vinegar, garlic, and boil for 40 minutes.
Eggplants and beans are rolled into steamed containers for the winter.

Caviar from eggplant and green beans

Green beans with eggplant in tomato sauce can be surprisingly tasty if you prepare it in the form of a salad or caviar, using the proportions of the ingredients and the recommendations of this recipe. A bunch of fresh parsley, which can be supplemented with dill, cilantro or basil, will add piquancy to the appetizer.

Ingredients:

eggplants – 1.5 kg;
green beans – 1.5 kg;
tomatoes – 1.5 kg;
bell pepper – 0.5 kg;
parsley – 1 bunch;
garlic – 2 heads;
oil – 250 ml;
vinegar – 50 ml;
sugar – 100 g;
salt – 1 tbsp. spoon.

Preparation

Tomatoes, beans, eggplants, peppers and garlic are ground in a meat grinder.
Add oil, vinegar, salt, sugar, boil the mixture for 1 hour.
Seal the boiling eggplants into steamed vessels.

Greek appetizer with beans and eggplant

By adding a couple of pinches of Provençal herbs to a classic appetizer, you will be able to transform its taste characteristics, making it more aromatic and refined. with Greek beans is another worthy version of a hearty and nutritious dish that you can stock up on for future use during the ripening period of fresh vegetables.

Ingredients:

eggplants – 2 kg;
beans – 0.5 kg;
tomatoes – 1.5 kg;
bell pepper, carrots – 0.5 kg each;
garlic – 2 heads;
oil – 250 ml;
vinegar – 100 ml;
sugar – 50 g;
salt – 1 tbsp. spoon;
Provençal herbs – 1 teaspoon.

Preparation

Grind the tomatoes, add sugar, butter, salt, and boil.
Add eggplants, peppers, carrots, boiled beans and cook for 40 minutes.
Season the salad with herbs, garlic and after 5 minutes roll it into steamed containers.

Lecho with beans and eggplants for the winter

The next appetizer is rightly called lecho due to the amount of bell pepper included in its composition and its large cut. The dish will be brighter and more appetizing if you take fruits of different colors. If desired, the dish can be filled with spiciness and piquancy by adding a little hot pepper and herbs at the end of cooking.

Ingredients:

eggplants and bell peppers – 1 kg each;
beans – 2 cups;
tomatoes – 1 kg;
onions, carrots – 250 g;
garlic – 1 head;
oil – 170 ml;
vinegar - 0.25 cups;
sugar – 0.5 cups;
salt – 1 tbsp. spoon;
hot pepper, greens.

Preparation

Grind the tomatoes, boil with salt, sugar and butter.
Add eggplants, peppers, beans and simmer for 30 minutes.
Throw in garlic, pepper, herbs, pour in vinegar, and heat the mixture for 5 minutes.
The beans are also rolled into a sterile container.

Eggplants with mushrooms and beans for the winter

If you add a few mushrooms to canned mushrooms, the taste of the dish is transformed beyond recognition, acquiring a special aroma and additional nutritional value. The priority component, without a doubt, is forest inhabitants, which must be properly processed and pre-boiled.

If you’re too lazy to fuss, you can buy beans in their own juice at the store, rinse them and put them in the preparation 5 minutes before the end of stewing.

At the end of the article, the rules for choosing high-quality blue ones will also be useful. How to sterilize jars quickly and easily. Two ways - steamed and oven.

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How to cook eggplants and beans for the winter

The sweetish main vegetables are infused with just the right amount of heat from a noticeable amount of garlic. The salad turns out to be piquant, spicy, aromatic and gives you a feeling of fullness for a long time.

Cooking time - about 1 hour + soaking the beans in the evening and boiling them separately (+/- 1 hour).

Calorie content of 100 grams - no more than 150 kcal.

We need:

Eggplants - 1 kg
Boiled beans - 250 g
Carrots - 250 g
Sweet pepper - 250 g
Garlic - 80-100 g
Tomatoes - 700 g
Salt - 1 tbsp. spoon + 1 for pouring blue
Vinegar, 9% - 50 ml
Sugar - 3-4 tbsp. spoons
Vegetable oil - 150 ml

Important details:

Preservation yield - about 2 liters

We weigh fresh vegetables after cleaning.
You need to take 120-130 grams of dry beans. It increases in weight by about 2 times when boiled.
If we want more, we increase all the ingredients proportionally. You can adjust the garlic to suit you, but do not reduce it by more than a third. The workpiece will lose its flavor.

1) Prepare the vegetables.

You don't have to peel the tomatoes. Mix them with garlic in a blender.

Pour the resulting mixture into a large saucepan. Choose enough space to fit all the vegetables. Place the aromatic puree on the stove and cover with a lid while it boils over medium heat.

Cut the carrots into thick strips - 5 mm thick. Let's use a Berner grater, medium attachment for straws. We lay the carrots at an angle to make the straws longer. Or cut it diagonally into ovals with a knife and chop them into strips.

We clean the sweet pepper from the seeds and white membranes and also cut it into strips - up to 7 mm thick, 3-5 cm long. These two vegetables should be present in the salad.

Peel the eggplants. First cut into 1 cm circles, and then into cubes - about 1-1.3 cm. Please note! Slicing a little fatter than my colleagues. Sprinkle the cubes with salt (1 tablespoon) and leave the juice to simmer for 30 minutes.

2) Simmer, spread and roll up.

Add sugar, salt and oil to a saucepan with boiled tomato puree. Add all the chopped carrots and peppers, mix and bring to a boil. Reduce heat to medium and simmer for 30 minutes.

We assemble a workpiece from three components, as in the photo below:

Blue ones that let out juice with salt. We rinse them in a colander.
Vegetable mixture (tomatoes, garlic, peppers, carrots), which has already been stewed for half an hour with butter, sugar and salt.
Boiled beans. We advise you not to take snow-white. It doesn't look so appetizing in the finished roll. See how to boil after the recipe.

Place the blue ones, slightly squeezed out of excess moisture, into the pan, stir and add the beans. Stir - and even the photo pleases the eye! What invigorating colors!

Simmer the eggplants and beans for 15-20 minutes, covered if possible. At the very end, add vinegar and let it boil.

Turning the heat down to low, place the hot salad into jars directly from the stove. The optimal volume is 500-750 ml. It is convenient to use a ladle after pouring boiling water over it to sterilize it. The jar itself can be kept suspended on a plate or in a tall bowl. If you are canning in liter containers, it is better to place the container on the table.

We seal the jars tightly, turn them over and let them cool under a blanket. We store it in the company of other tasty, unpretentious preparations. In a dark closet, in a wide range - from cool to room temperature.

From this meaty salad you can quickly prepare different dishes.

Boil the broth and simmer 500 ml of seam for 15 minutes. Gorgeous soup for meat eaters is ready!

Stew with potatoes is even easier to prepare. Cut the potatoes into pieces, simmer until half cooked, add the salad and simmer under the lid for another 10 minutes. Extremely appetizing and amazingly easy!

How to properly boil beans - 2 ways

Classic boiling.

Wash, sort, place in a bowl of cold water overnight. In the morning, drain the water and boil it in a new one. Keep in water until ready to roll. This will prevent the beans from drying out.

Important nuance! Do not salt the beans when cooking. Otherwise it turns out hard. It will be enough to salt the winter preparation itself.

The healthiest way

This simple step-by-step recipe removes almost all digestive irritants from legumes.

We sort out the beans, rinse them and put them on the stove over high heat in cold water. Let it boil and cook for literally 2-3 minutes. Cover tightly with a lid, turn off the heat and leave overnight.

In the morning, drain the water and cook in a new one, as usual. In a multicooker on the “Bake” mode it is unlikely to take more than 50 minutes. On the stove - up to 1 hour. All harmful compounds remain in the water where the beans have lain overnight.

How to choose the right blue ones

We need vegetables of technical maturity. The length is 15-17 cm, heavy, about 200 grams each fruit. The pulp is dense, without voids, whitish or creamy. The seeds are moderately expressed, light or slightly brown.

If you decide to use slightly overripe eggplants, cut each one lengthwise into 4 pieces and cut off the fluffy middle where there are a lot of seeds. Next, cut into cubes 1 cm thick. Throw them into the stew later than all the other ingredients - 10 minutes before the end of cooking.

We hope the step-by-step recipe with photos inspired you to prepare eggplants and beans for the winter. You'll love this versatile, hearty concoction that can make an entire meal.