EntranceEggplant with beans for the winter without tomatoes. Eggplant with beans for the winter - the best recipes for harvesting vegetables for the future
It has long been my favorite among other conservation. They are very tasty, juicy and fragrant, so they serve as an excellent addition to the main dishes in the winter.
Today I suggest you try to cook eggplant with beans for the winter - a delicious and satisfying preservation of seasonal vegetables. Such an appetizer as blue ones with beans for the winter is well suited for those who fast or want to lose weight, because it contains only fresh vegetables and beans, rich in proteins, macro and microelements.
My recipe for eggplant with beans for the winter is without sterilization, so not only experienced hostesses, but also beginners in conservation will like it. Be sure to try cooking beans with eggplant for the winter, and my recipe with a photo will help you feel more confident in the kitchen.
Ingredients:
- 2 kg eggplant
- 2.5 kg tomato
- 500 g onion
- 500 g sweet pepper
- 500 g carrots
- 500 g white beans
- 3 large heads garlic
- half a hot pepper
- 250 ml refined sunflower oil
- 100 ml 9% vinegar
- 2 tbsp. l. salt
- 1 st. l. Sahara
How to cook eggplant with beans for the winter:
To prepare the recipe, white beans must be boiled until cooked so that they become soft, but retain their shape and do not boil. To do this, it must be thoroughly washed and soaked overnight. In the morning, the water must be drained. Rinse the swollen beans and put them in boiling water. Boil the beans over low heat until tender in plenty of water.
Now let's prepare the vegetables. Peel the onion and cut into half rings. Sweet pepper is better to use red or yellow to ready-made eggplants with beans for the winter had a beautiful appetizing color.
Remove the seeds from the pepper, cut it in half and cut into strips.
Grind the carrots on a coarse grater.
Pass the garlic cloves through a press. Chop the red hot pepper very finely.
Wash the tomatoes, grate, or pass through a meat grinder.
Wash the eggplant, cut off the stems. Without peeling the vegetables, cut them into 1 cm thick sticks.
Then sprinkle the eggplant blanks coarse salt and leave for 15 minutes, so that they start up the juice and bitterness leaves them.
Pour the tomato juice into a large wide saucepan. Add salt, sugar, refined vegetable oil and chopped garlic with hot pepper.
Put the pot on the fire, bring to a boil. Having reduced the heat to a minimum, boil the tomato mixture for 3 minutes, as required by the recipe for eggplant with beans for the winter.
Then add onions, grated carrots and Bell pepper.
Rinse the eggplant from the salt and put it in a colander. Pour the vegetables into the bowl with the rest of the ingredients.
Mix all the ingredients, cover the pan with a lid and simmer for 25 minutes over low heat.
During this time, the vegetables will become soft and shrink in size.
A variety of snacks are prepared from eggplant, as they go well with a variety of vegetables. One of the best options is eggplant with beans for the winter. It is not only delicious, but also hearty snack, since beans are a source of valuable vegetable proteins. You can prepare an eggplant salad with beans by different recipes Here are a few proven options.
The main ingredients of the preparation are eggplant and beans. Eggplants should be chosen young, with not yet developed seeds. It will be enough to wash the vegetables well and cut off the green stalks. It is not necessary to peel the eggplant, but you can peel the vegetables if you wish.
You can cut the eggplant different ways- circles, halves or quarters of circles, cubes, cubes. Sliced vegetables should be salted, mixed and left to extract juice for 20-30 minutes. Then the eggplant pieces are washed well in cold water to remove excess salt, squeezed and dried.
Tip: You can not fill the eggplants with salt, but soak them in salt water. In this case, it will be enough to squeeze the pieces and dry them well.
Harvesting beans can be used differently. It can be dry beans (white or red), green string beans or asparagus beans. Most of the fuss is with dry beans. They will need to be soaked in cold water the night before and boiled in fresh water until soft in the morning. Salt is added at the very end, when the beans are quite soft.
String and asparagus beans only need to be washed and cleaned, that is, remove the hard vein that runs along the place where the valves are closed on both sides. Prepared beans cut into short pieces
Interesting facts: there are more than 200 types of beans, the most common are white and red. White is rich in calcium and iron, red - strengthens the immune system.
Eggplant with beans for the winter - a classic recipe with tomatoes
This recipe is so tasty that you will lick your fingers. Spicy and fragrant salad for a long time will give a feeling of satiety. It is prepared from white beans and tomatoes.
- 1 kg of eggplant;
- 250 gr. already boiled beans;
- 250 gr. carrots;
- 250 gr. bell pepper;
- 80 gr. garlic;
- 700 gr. tomatoes;
- 1 tablespoon salt for salad, plus 1 more for pre-treatment eggplant;
- 50 ml of 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 pepper should be peeled. Tomatoes and eggplants do not need to be peeled; these vegetables only need to cut the stalks.
Advice! In this and other recipes, the weight of already peeled vegetables is indicated. Therefore, you need to buy a little more than indicated in the list.
Using a blender or meat grinder, grind into homogeneous mass garlic and tomatoes. Pour the resulting mixture into a saucepan. We choose a voluminous pan so that all the other vegetables fit in it.
Read also: Sweet tomatoes for the winter - 11 recipes
First, cut the eggplant into circles about 1 cm thick. And then cut into cubes 1.5-2 cm wide. Sprinkle with salt and leave for half an hour. Then rinse and squeeze.
We heat the tomato-garlic mass and let it boil. Carrots cut into cubes or rubbed on a grater. We chop the pepper into strips, but not very thinly so that the vegetable is felt in the salad. The optimal width of the strips is 0.7 cm. Dip peppers and carrots into the tomato and simmer over low heat for half an hour. Then add the prepared eggplant, mix and continue stewing for another 20 minutes.
At the next stage, add pre-cooked beans, salt and add sugar. Simmer for 10 minutes, then pour in the vinegar. We pack hot salad according to pre-prepared banks. Close hermetically.
Greek salad with beans and vegetables
A popular preparation is the "Greek" salad, this is a dish of beans with vegetables, eggplants can also be included in its composition.
- 1 kg of dry beans;
- 2.5 kg of sweet pepper;
- 3 kg of tomatoes;
- 2 kg of eggplant;
- 1 kg of carrots;
- 500 gr. onion;
- 150 gr. Sahara;
- 3 tablespoons of salt;
- 400 ml of vegetable oil;
- 50 ml of vinegar (9%);
- 6 large cloves of garlic;
- 1 bunch of greens, you can use parsley, basil, cilantro, dill.
Soak the beans in cold water for several hours, you can leave it overnight. In the morning you need to rinse the beans, pour fresh water, and put to boil. You need to cook until soft, but you should be careful that the beans do not fall apart. Drain the beans into a colander.
We cut the eggplant into large cubes or circles, the choice of cutting option is a matter of taste. Salt the eggplant and fry until half cooked. Transfer the fried vegetables to a large bowl.
Then, onions are placed in a saucepan with eggplants, which are chopped into small cubes, and carrots, grated on a coarse grater. bell pepper and cut the tomatoes into small cubes. Wash the greens well and chop finely. We put all the vegetables and herbs in a saucepan with eggplant and onions, mix and simmer over low heat for about 1 hour, we count the time from the moment of boiling.
10 minutes before cooking, add salt and sugar. And at the very end of the quenching, pour in the vinegar. We lay out the hot salad in sterile jars, roll up hermetically.
Eggplant chanakhi with beans
You can cook chanakhi for future use. This dish is originally Georgian cuisine prepared from lamb with vegetables. But, of course, we will not use meat for winter harvesting, we will prepare this eggplant dish with beans. You can eat the workpiece just like that, or add it during the preparation of stew.
- 2 kg of eggplant;
- 800 gr. beans;
- 1.5 kg of tomatoes;
- 500 gr. carrots;
- 500 gr. bell pepper;
- 200 gr. onion;
- 1 head of garlic;
- 500 ml of vegetable oil;
- 100 ml of vinegar (9%);
- 70 gr. salt;
- 150 gr. Sahara;
- greens to taste and desire.
Beans should be boiled, and in order for them to cook faster, they must first be soaked for 6-8 hours in cold water. Eggplant cut into cubes or halves of circles, sprinkle with salt and leave for one hour.
Read also: Lecho from bell pepper for the winter - 11 recipes "you will lick your fingers"
We rub the carrots on a grater, chop the onion and pepper thinly, the onions - in half rings, the pepper - in strips. Cut the tomatoes into thin slices.
First, fry the onion in a pan with the addition of carrots. Then we shift the fried vegetables into a saucepan, put the eggplants washed from salt and squeezed out, bell peppers and tomatoes there. We add oil. Simmer for 40 minutes. Then add sugar, salt and continue stewing for 20 minutes. Next, add chopped and mashed garlic, pour vinegar. Stir, let it boil.
We lay out the hot salad in sterilized jars, close it hermetically and cool it, having previously wrapped it in blankets.
Green bean salad
You can cook eggplant salad with green beans, this preparation is very tasty.
- 500 gr. eggplant;
- 500 gr. string beans;
- 1 kg of tomatoes;
- 200 gr. onion;
- 5 cloves of garlic;
- 20 ml of vinegar;
- 2 teaspoons of sugar;
- 1 teaspoon of salt;
- 1 dessert spoon mixtures of spices "Hmeli-suneli";
- 80 ml of vegetable oil;
- ground pepper to taste.
Wash all vegetables thoroughly. We cut the eggplant into cubes, they do not need to be peeled. Place eggplant in a large bowl cold water add a tablespoon of salt and stir gently. We leave for half an hour. Then drain the brine, squeeze the eggplant.
We clean all other vegetables. Onion cut into small cubes. String beans - in pieces about 2 cm long. Pass the tomatoes through a meat grinder or chop in a blender, grind the resulting tomato mass through a sieve.
Fry the onion in a pan until translucent, then add the chopped beans and continue to fry for another 10 minutes. Remove the vegetables with a slotted spoon so that the oil remains in the pan. Put the eggplant in the pan and quickly fry for 3-5 minutes. Add more oil as needed while frying.
Pour the prepared tomato mass into a saucepan, bring to a boil. Put the fried eggplants, beans and onions into the boiling mass. We mix. Add salt, pepper, seasonings.
Simmer over low heat for 30 minutes. Then add chopped garlic to the mass, continue to simmer for another 3 minutes. Then we lay out hot billet on sterilized jars and immediately roll up.
Eggplant with asparagus in tomato
You can cook a salad and with. This is a variety of green beans, but unlike the latter, it does not have hard fibers. Asparagus beans are consumed exclusively in unripe form. Let's make a salad asparagus beans with eggplant in tomato.
- 1.5 kg of asparagus beans;
- 1.5 kg of eggplant;
- 500 gr. bell pepper;
- 2 kg of tomatoes;
- 1 pod of hot pepper;
- 0.5 cups of vegetable oil;
- 0.5 cups of sugar;
- 2 tablespoons of salt;
We do the filling. To do this, we twist tomatoes, Bulgarian and hot pepper, garlic.
Advice! If you want to receive spicy salad, then twist the hot pepper in a meat grinder along with the seeds.
Pour the resulting tomato mass into a saucepan, add vegetable oil, put salt and sugar. Let's boil.
Salad with eggplant and beans for the winter
5 (100%) 4 votes
Eggplant salad with beans will be appreciated by everyone who tries it at least once. You will have to tinker with this preparation for the winter, but your family will appreciate the result of your labors. Unique taste qualities such a spin and a breathtaking aroma will not leave anyone indifferent!
eggplant salad recipe with beans
The bitter taste of eggplant comes from the presence of nicotine in the fruit. However, opponents of smoking should not be afraid - the content of this substance per 1 cigarette is equivalent to 9 kilograms of eggplant! There are also varieties that initially do not contain bitterness.
An absolutely incredible combination of dressing and beans will diversify the table in the absence of fresh vegetables.
Starting products:
- 1 kg of blue ones - this is how eggplant is called in Odessa;
- 1.5 kg of tomatoes;
- 750 gr sweet pepper;
- 500 gr onions;
- 250 gr carrots;
- 200 gr of any beans;
- 1 tablespoon of vinegar 9%;
- half a glass of granulated sugar;
- 30 grams of salt;
- oil for frying;
- fresh herbs, what is: basil, cilantro, parsley.
- a mixture of multi-colored ground peppers or regular, black.
Cooking method:
- While the beans soaked overnight are cooking, prepare the vegetables.
- Chop peppers, carrots and onions into strips.
- Cut the eggplant into rings, pour salted water over it. Half an hour spent by a vegetable in brine will remove the characteristic bitterness.
- Fry eggplant in oil. Do not put everything in the pan at once, so that they are fried, not boiled. Put in the basin.
- Fry the onion and carrot alternately.
- Mix vegetables and beans.
- Prepare tomato paste from chopped tomatoes.
- Add the remaining spices and boil, pour in the vinegar.
- Combine vegetables with dressing, put on the stove.
- After boiling, boil for about half an hour, stirring, over low heat.
- Put chopped greens to canned food 15 minutes before readiness, add garlic.
- Pack the hot salad in prepared containers and cork.
- Cover the finished canned food warmly, keep in the room until it cools completely.
From the described amount of products, about 4 liters of salad will be obtained.
Beans have the same amount of protein as meat. This fact is successfully used in recipes recommended for fasting.
Blue ones with beans for the winter
AT Ancient Rome eggplant was considered a poisonous plant, the regular consumption of which leads to insanity. Initially, this vegetable was used exclusively as a medicine - gout was treated with powder from dried leaves, and sore teeth were treated with fruits boiled in oil.
A little secret - to reduce gas formation when eating beans, you should put some mint greens on the boiled beans.
Required products for delicious addition for lunch at any time of the year:
- 2 kg blue;
- 1.5 kg of tomatoes;
- 0.5 kg of bell pepper and carrots;
- 200 gr. garlic;
- 500 gr. dry white beans;
- 350 gr. refined oil;
- 100 ml of vinegar 90%;
- 2 tablespoons of salt (take with a slide);
- 1 cup of sugar.
Cooking:
- Boil the soaked beans in clean water without boiling.
- Chop tomatoes and garlic. Do not be afraid that the salad will come out too spicy - during the heat treatment, the garlic loses its pungency.
- Grate a carrot.
- Cut eggplant into cubes. This recipe does not provide for pre-soaking the vegetable in brine.
- Boil the tomato mass with garlic.
- Put spices, vinegar and vegetable oil into it. The ratio and proportions of the ingredients must be observed exactly with the indicated composition in order to avoid damage to canned food after rolling.
- Next, alternately lay the prepared vegetables.
- First, carrots, stir, let it boil.
- Then, pepper, let it boil too.
- At the end - eggplant, let everything boil for 30 minutes. Vegetables should be stirred regularly.
- Mix beans with vegetable stew and boil for 20 minutes.
- While the salad is stewing, prepare the dishes as follows: wash the jars with detergent, then with soda, then collect a little water and put in the microwave. You can sterilize 3-4 jars at the same time. Warm up at maximum power for 5 minutes. Boil metal lids.
- Arrange the boiled salad in a bowl and roll up. Wrap warmly and cool.
According to the recipe it turns out 7 cans of 700 grams.
It turned out to be a bright, juicy snack. It is also an excellent dressing for first courses.
The combination of multi-colored summer vegetables will not leave indifferent either the household or the most capricious guests.
Surely even a picky mother-in-law will ask for a recipe from such an economic daughter-in-law.
Salad with vegetables and beans in tomato dressing
When choosing eggplant, you should pay attention only to young, fresh fruits. Overripe vegetables contain a large amount of harmful solanine.
Different varieties of beans each have their own degree of starchyness. This should be taken into account when choosing beans for cooking.
To prepare a salad with eggplant and beans for the winter, you need the following products:
- 500 gr. beans, preferably white;
- 500 gr. Luke;
- 1.5 kg of eggplant;
- 500 gr. carrots;
- 1.5 kg of ripe tomatoes;
- 6 cloves of garlic;
- 45gr. salt;
- 100gr. granulated sugar;
- 80gr. vinegar;
- 150gr. refined oil.
Cooking method:
- Wash vegetables.
- Change the water in the beans and put on fire.
- Take care not to melt.
- Chop eggplant, onion and pepper into cubes. To reduce discomfort, cut the onion first and put in cold water. When cutting, the knife should also be moistened with cold water.
- Fry the onion in hot oil.
- Grate carrots, fry until soft.
- Pour eggplant with salted water.
- Tomatoes are best peeled. To do this, boil them in boiling water for a couple of minutes, remove from the pan and immediately dip them into ice water. Such a contrast bath will make it easy to remove the skin.
- Chop tomatoes and garlic. You can add hot peppers.
- mix tomato puree with peppers, onions and carrots.
- Bring the mixture to a boil.
- Drain the water from the eggplant, mix all the vegetables. Simmer all 20 minutes.
- Add beans, salt, sugar. Boil 10 minutes.
- Pour in the vinegar, leave on the stove for another 20 minutes. Stir from time to time. At the end, taste for sugar and salt.
- Prepare the container carefully. Sterilize over steam for at least 10 minutes. Pay special attention to the integrity of the dishes.
- Put the hot salad in a container and immediately roll up.
- Leave the finished twists wrapped until cool to complete the sterilization process.
- Remove lettuce from heat and sunlight.
From the provided amount of products, you will get 9 half-liter cans of a hearty and tasty salad.
For a greater spectacular effect, spread the salad with eggplant and beans in a contrasting bowl.
The recipe is a fragrant preparation for winter feasts.
Eggplant salad with beans for the winter is valued for its ingredients and great taste various vegetables. The blank will help out in the absence of time to cook dinner. It is good both cold and warm.
The eggplants included in the salad contain fiber, proteins, iron, all the macroelements, microelements necessary for the body, and many vitamins. The vegetable is low in calories, but the beans contained in the salad add satiety to the dish. It is a natural analogue of meat, contains a lot of protein, minerals and vitamins.
Various vegetables add their own specific taste, giving each dish a flavor and unusual taste. Try to use fruits of hybrid varieties that do not contain bitterness and young eggplants with immature seeds.
Please note that the value of eggplant does not decrease in canned dishes. The main thing to remember is that overripe fruits contain a harmful substance - solanine. At the same time, white-skinned eggplants are tender, pleasant in taste and practically do not contain corned beef.
How to cook eggplant salad with beans for the winter - 15 varieties
The beans boiled well in the tomato mass, soft, but perfectly retained their shape. Vegetables also did not boil soft and retained a beautiful shape. The salad is beautiful and appetizing.
Ingredients:
- Eggplant - 1.5 kg.
- Beans - 500 g.
- Tomatoes - 1 kg.
- Vegetable oil - 300 g.
- Peppers and carrots - 0.5 kg each.
- Garlic - 200 gr.
- Salt - 2 tbsp. l.
- Sugar - 1 tbsp. a spoon
- Table vinegar - 100 ml.
Cooking:
Grate the carrots Korean grater, remove the stalk from the eggplant and pepper and cut into large pieces. Pass garlic and tomatoes through a meat grinder.
Add oil, sugar, salt, vinegar, vegetable oil to ground tomatoes, mix and set to boil.
After boiling the mixture, add the carrots, then pepper and after boiling - eggplant and cook the mixture for 20 minutes. After adding the beans, continue to cook for another 20 minutes.
Fill sterilized jars with salad, roll up the lids and cover with a blanket and leave to cool.
Salad can be an independent dish and a wonderful side dish. It can be used cold and warm.
Ingredients:
- Eggplant - 2 kg.
- White beans - 500 g.
- Carrots, peppers - 0.5 kg each.
- Tomatoes - 1.5 kg.
- Garlic - 200 g.
- Vegetable oil - 350 g.
- Sugar - 1 cup
- Salt - 2 tbsp. l.
- Vinegar 9% - 100 ml.
Cooking:
Soak the beans for 8-10 hours and boil until tender. Eggplants and peppers, peeled from seeds and stalk, cut into large cubes, grate the carrots.
Pass the tomatoes and garlic through a meat grinder. Bring the mass to a boil, add oil, salt, sugar and vinegar.
Add to the boiling tomato mass gradually, stirring occasionally, carrots, bell peppers, eggplant.
This sequence allows the vegetables to release the juice needed to coat the vegetables when cooked. In this case, it is desirable not to change the ratio of ingredients. In this case, ideal storage of the workpiece without keeping it in a cool place is possible.
Boil the vegetables for half an hour, stirring occasionally. Add the beans and boil for another 20 minutes.
Arrange the hot mass in sterilized jars, cork with lids and wrap with a blanket, keeping to cool.
A fragrant, hearty salad should be appreciated. Beans give the salad satiety, garlic and allspice - aroma.
Ingredients:
- Eggplant - 1 kg.
- White beans - 250 g.
- Tomatoes - 1 kg.
- Sweet pepper - 500 g.
- Carrots, onions - 300 g each.
- Vegetable oil - 100 ml.
- Garlic - 50 g.
- Salt - 1.5 tbsp. l. (additional 2 more tablespoons for eggplant)
- Sugar - 5 tbsp. l.
- Bay leaf - 4 pcs.
- Black and allspice pepper - 5 peas each
- Vinegar 70% - 1 tbsp. l.
- Greens (to taste)
Cooking:
Soak the beans for 1.5 hours, boil without salt until tender - 30-40 minutes.
White beans cook much faster than red beans and do not require long soaking.
Cut the tail off the eggplant, cut in half and rub with salt to remove the bitterness. Soak in this state for about 20 minutes and wash off the drops of liquid that appear with salt.
Cut the eggplant into cubes, carrots and peppers into small strips, onions into half rings. Grind tomatoes and garlic in a blender. Boil the resulting mass for 5 - 7 minutes.
Add peppers, carrots and onions and simmer for another 5-10 minutes. Add eggplant, salt, sugar, oil, bay leaf and peppercorns. Stir the mass and simmer for 30 minutes.
Then add beans and vinegar and simmer for 5 minutes. Arrange the hot salad in sterilized jars, screw on the lids. Banks insulate and soak to cool.
In practice, jars can not be sterilized. It keeps well and room temperature. For reinsurance, you can sterilize the salad with covered lids for about fifteen minutes.
Salad in tomato and vegetable dressing with a delicate and pleasant taste
Even if you do not like eggplant for their specific taste, you will definitely like this salad. Combined with summer vegetables and tomato, eggplant tastes like everyone's favorite mushrooms.
Ingredients:
- Eggplant - 2 kg.
- Tomatoes - 3 kg.
- Beans - 250 g.
- Bulgarian pepper - 1 kg.
- Hot pepper - pod
- Vegetable oil - 200 g.
- Salt - 90 g.
- Sugar - 100 g.
- Garlic - 120 g.
- Vinegar 90% - 3 tbsp. l.
Cooking:
Scroll peppers, tomatoes through a meat grinder. Put the chopped vegetables on the fire. Cut eggplant into long slices.
In the tomato mixture, put sugar, salt, pour in the oil, mix and cook for 2 minutes. Add eggplant and cook from the moment of boiling for half an hour.
5 minutes before the end of the cooking process, put the boiled beans, chopped garlic, vinegar and add a little water.
Divide the mixture into jars. Screw on the lids, leave to cool by turning the jars over.
Beans are a meat substitute because they contain a large amount of vegetable protein. During fasting, it can be used as an independent nutritious and satisfying dish.
Ingredients:
- Eggplant - 1 kg.
- White beans, carrots, peppers - 250 g each.
- Tomatoes - 750 g.
- Vegetable oil - 150 ml.
- Salt - 1 tbsp. l.
- Sugar - 1 tsp
- Garlic - 10 cloves
- Vinegar - 50 ml.
Cooking:
Soak the beans for 6-8 hours.
Keep in mind that it will take three times more water than to cover a layer of dry beans. When soaking, the beans swell, and the water should cover them completely.
Pour the beans with water (without salt) and cook for 40 minutes. The main thing is that it does not boil.
Cut the eggplant and pepper into cubes, grate the carrots. If the eggplants are bitter, then sprinkle with a tablespoon of salt, mix, soak for 30 minutes and be sure to rinse.
Grind tomatoes and garlic in a blender (or meat grinder), put in a saucepan, add oil, sugar and salt. Mix everything and boil for 3 minutes (from the moment of boiling).
Add eggplant, carrots, peppers and cook for twenty minutes. Add beans and cook for 10 more minutes. Add vinegar and simmer the mixture for 5 minutes.
Shift hot vegetable stew into sterilized jars, screw on the lids, turn over and wrap in heat until cool. You can store in the dark outside the refrigerator.
Preparing a salad is a troublesome business, but households and guests will appreciate it original taste. Salad with an unusual smell of herbs and taste will not leave guests indifferent.
Ingredients:
- Eggplant - 1 kg.
- Beans - 1 cup
- Bulgarian pepper - 750 g.
- Tomatoes - 1.5 kg.
- Onion - 0.5 kg.
- Sugar - 100 g.
- frying oil
- Table vinegar - 1 tbsp. l.
- Greens, ground pepper - to taste
Cooking:
Soak beans for 8-10 hours.
Cut vegetables into strips. Place eggplant in salted water for half an hour to remove bitterness. Fry the onions, carrots and add to the beans.
Twist the tomatoes in a meat grinder, place in a saucepan. Add spices, put on fire. When the mass boils, put the fried vegetables with beans, add vinegar. Boil over low heat for about half an hour.
Add chopped garlic, herbs and boil for another quarter of an hour.
Pack the salad in prepared jars, roll up the lids, wrap them warmly, and leave to cool.
White beans are perfectly combined with vegetables, cook quickly, keeping their shape.
Ingredients:
- Eggplant and tomatoes - 1 kg each.
- Beans and carrots - 300 g each
- Pepper - 500 g.
- Vegetable oil - 300 g.
- Salt - 1 tbsp. l.
- Garlic - 1 pc.
- Sugar - 2 tbsp. l.
- Vinegar 9% - 50 g.
Cooking:
Soak the beans and boil until half cooked, about twenty minutes.
Grate the carrots, cut the pepper into strips, eggplant into large cubes. Grind tomatoes and garlic in a blender.
Pour oil into a cauldron and put vegetables. Mix everything and cook after boiling for one hour.
Add sugar, salt, vinegar 15 minutes before the end of cooking and boil for another 15 minutes.
Sterilize the jars, quickly transfer the salad. Roll up the lids, wrap the jars warmly.
The spiciness of the salad is given by garlic and hot peppers, which can be used according to your taste.
Use young fruits with blue or purple skins. The surface of the fruit should be smooth, glossy, and the pulp elastic. Overripe fruits have a green skin and firm flesh.
Ingredients:
- Eggplants and tomatoes - 1.5 kg each.
- Green beans - 0.5 kg;
- Onions, carrots - 0.5 kg each.
- Hot pepper - 2 pods
- Garlic - 1 pc.
- Vegetable oil - ½ cup
- Salt - 2 tbsp. l.
- Sugar - ½ cup
- Vinegar 9% - 90 g.
Cooking:
Cut carrots, peppers, eggplants, beans and onions into small cubes - finely. Soak eggplant in cold brine for 30 minutes.
Fry carrots and onions separately. Grind tomatoes, garlic and hot peppers in a blender.
Put the overcooked vegetables in the tomato puree, stir and boil for 10 minutes. Add eggplant and simmer for a third of an hour.
Put sugar, salt in a saucepan and boil for 10 minutes. At the end of cooking, add green beans, vinegar and boil for 20 minutes.
Transfer the finished hot salad to prepared jars, tighten the lids. To sterilize, cover the jars with a blanket until cool.
The salad is quite simple, but hearty and beautiful in appearance. The salad will be more beautiful in appearance if the carrots are cut into strips or cubes, and not grated on a coarse grater.
Ingredients:
- Beans, eggplant - 1 kg each.
- Tomatoes - 800 g.
- Carrots, peppers - 300 g each.
- Garlic - 1 pc.
- Vegetable oil - 100 ml.
- Sugar -1/2 tbsp. l.
- Salt - 1 tbsp. l.
- Vinegar 9% - 60 ml.
Cooking:
Pepper, eggplant and carrot cut into pieces. Grind the tomatoes, garlic and boil, adding sugar, salt, oil and vinegar for 5 minutes.
Add eggplant, peppers and boil for about half an hour. Put the boiled beans and continue cooking for 15 minutes.
Roll the salad into sterilized jars. Wrap up warmly until cool.
The salad is appetizing, hearty, healthy and can be a separate dish.
Ingredients:
- Beans, sweet peppers - 0.5 kg each.
- Eggplant - 2 kg.
- Tomatoes - 1.5 kg.
- Onions, carrots - 0.5 kg each.
- Lean oil - 350 ml.
- Salt - 2 tbsp. l.
- Sugar - 250 g.
- Vinegar 9% - 100 ml.
Cooking:
Boil the beans until tender and peel the vegetables.
Grate the carrot, cut the pepper into cubes, cut the onion into half rings.
Combine vegetables, add beans. Cut the eggplant into cubes and sprinkle with salt and soak for a while - the bitterness should go away with the allocated juice.
Twist the tomatoes through a meat grinder. Squeeze the eggplant from the juice and place on the beans. Add sugar, butter, pour the tomato.
Without stirring, bring the mass to a boil. After 10 minutes, stir and boil for another 20 minutes. The eggplant should become translucent.
Pour in the vinegar 5 minutes before the end of the cooking process and boil the salad for 2-3 minutes.
Arrange the boiling salad in jars, roll up the lids. Cover with a blanket, leave the inverted jars to cool.
Salad with baked eggplant is lighter compared to salad with boiled eggplant. It is fragrant due to spices, less high-calorie, if the pods are not pre-fried.
Ingredients:
- Eggplant, green beans - 1 kg each.
- Tomatoes - 0.5 kg.
- Garlic - 5 cloves
- Onion - 250 g.
- Vegetable oil - 1/2 cup
- Salt - 1 tsp
- Sugar - 1 tbsp. l.
- Vinegar 9% - 30 ml.
- Hops - suneli - 1.5 tsp
Cooking:
Cut the eggplant into circles, sprinkle with oil and bake on a baking sheet until golden brown at 200 degrees. Fry chopped beans with onions in oil.
Grind tomatoes, put sugar, salt and boil. Add fried beans with onions, chopped eggplant, chopped garlic.
Simmer the mass for 15 minutes. Pour in the vinegar, mix the mass and transfer to sterilized jars. Seal jars of salad with lids.
Red beans contain a large amount of starch and are quickly boiled soft. It is important not to overcook it. The salad is spicy due to the use of hot peppers and fragrant due to the greens.
When preparing a salad, it is necessary to use a large number of tomatoes or tomato juice- the salad is made without vinegar.
Ingredients:
- Eggplant - 1 kg.
- Red beans - 250 g.
- Sweet peppers and tomatoes - 1 kg each.
- Vegetable oil - 50 ml.
- Salt - 1 tsp
- Hot pepper, parsley - to taste
Cooking:
Soak beans and boil in advance. Use ready-made juice or chop tomatoes in a blender.
Fry the eggplant, cut into rings, until a blush forms.
Add chopped tomatoes, beans, pepper, salt and simmer for 10 minutes.
Transfer the boiling mass to sterilized jars, roll up the lids.
Beans add flavor to the dish. Roasted vegetables add flavor and aroma.
Ingredients:
- Eggplant - 2 kg.
- Beans - 300 g.
- Tomatoes - 1.5 kg.
- Carrots - 0.5 kg.
- Vegetable oil - 200 g.
- Onion - 2 pcs.
- Salt - to taste
- Garlic - 1 pc.
- Ground pepper - 1 tsp
Cooking:
Boil the beans. Cut the eggplant into pieces, sprinkle with salt and leave for one hour to release the bitterness. Cut the tomatoes into large pieces, finely onion, pass the garlic through a meat grinder, chop the carrots.
Pour oil into a large container, fry onions, carrots, eggplants.
Add eggplant, tomatoes, garlic, salt, ground pepper and simmer for 15 minutes. Add the beans, stir the mass and simmer for another 15 minutes.
Arrange the boiling mass in sterilized jars, close with sterilized lids.
Due to the roasting of carrots and onions, the taste of the salad is rich. The satiety of lettuce is associated with the use a large number beans. The aroma is provided by greens.
Ingredients:
- Eggplant - 1 kg.
- Beans - 0.5 kg.
- Tomatoes - 750 g.
- Sweet pepper, carrots - 300 g each.
- Vegetable oil - a glass
- Salt - 1 tbsp. l.
- Sugar - 75 g.
- Garlic - 0.5 heads
- Onion - 150 g.
- Vinegar 9% - 50 ml.
- Greens - to taste
Cooking:
Boil the beans. Cut the tomatoes, peppers, eggplant into pieces. Fry chopped onions, carrots, add to vegetables and beans.
Put salt, sugar, salt, chopped garlic, pour in vinegar and boil the mass for 40 minutes. Add greens 5 minutes before the end of cooking. Arrange the salad in sterilized jars and roll up the lids.
Eggplant salad with mushrooms
The taste of salad with the addition of forest dwellers is transformed beyond recognition. Salad becomes more satisfying and richer in useful substances.
Eggplant is rightfully considered the king among vegetables suitable for various home-made preparations for the winter. Despite the growth industrial production canned vegetables, home-made preparations will decorate our tables for a long time. There is a simple explanation for this - its own, there is its own. I measured it myself, I installed it myself. Everything's under control. In canning eggplant salads for the winter, new recipes appear, people constantly find new combinations of tastes and aromas. A variety of spices are added to the main vegetable - eggplant. The combination of eggplant with other vegetables, its ability to absorb flavors, never ceases to amaze.
Very popular among housewives is such a preparation as eggplant with beans, with a minimum of products, you will get very tasty dish. For example, in the recipe below, lightly fried eggplant is combined with boiled beans, below we offer others delicious recipes this winter snack, which can be prepared in summer and early autumn.
Light
Ingredients for 1.4 l:
- eggplant - 400 g;
- white beans - 1 can;
- tomatoes - 2 pcs.;
- carrots - 1 pc.;
- turnip 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.
Cooking
Prepare all the ingredients, wash and peel the carrots and onions, wash the eggplant, cut into medium cubes. You can take dry beans, soak them all night. 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 one and a half hours 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, let a little pieces of eggplant. They absorb oil a lot, don't be afraid of this and top it up a little. After lightly frying, the eggplants are laid out separately.
Grate the carrots, cut the onion into half rings. Add this sliced \u200b\u200bto the pan where the eggplants were fried. You can add a little oil. Mix everything, simmer on low heat.
Cut the peeled sweet pepper, place it in a pan.
Cut the tomatoes, add them to the pepper, put salt and sugar. Mix, simmer for 10 minutes.
Open the beans, put them in a deep bowl, add thin slices hot pepper. Bay leaf, as well as a little masala, put to taste. Pour the contents of the plate into the pan, mix everything and simmer for 3-4 minutes.
Cut the garlic, a little basil, combine with fried eggplant, add to the pan. Mix again, pour vinegar, simmer for no more than 1 minute.
Eggplant salad with beans for the winter is ready. We remove it from the fire and pour it into pre-prepared jars.
You can add some chopped garlic on top.
We close the jars with clean lids, turn them over. For more uniform cooling of the jars, you can cover them with a towel, and then put them in the cellar or pantry.
Eggplant 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 workpiece. This salad will delight you with taste and nutrition.
Ingredients:
- vegetable oil for frying;
- any beans - 0.5 kg;
- onion - 2 kg;
- Bulgarian pepper - 2 kg;
- eggplant - 2 kg;
- tomatoes - 4 kg;
- carrots - 1 kg;
- cabbage - 1 kg;
- vinegar 9% - 30 g;
- salt, sugar - to taste.
Cooking:
- 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 eggplant into cubes and fry in vegetable oil. Drain vegetables on paper towels to remove excess oil, then place in a deep bowl. Put the eggplant in the pan gradually so that they are fried, and not boiled or stewed.
- Peel the pepper from the seeds and stalk, and the cabbage from the top leaves and thinly slice.
- Chop the onion and carrot into thin strips, fry in a separate bowl.
- Combine all vegetables with tomato mass, put right amount salt, sugar, cook for 30 minutes.
- 5-10 minutes before readiness, add the beans boiled in advance, add vinegar 2 minutes before.
- Arrange 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.
- Such beans with eggplant in tomato sauce It will be an excellent dressing for borscht, or a delicious independent dish.
Eggplant with beans and zucchini for the winter
This recipe is not only delicious 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 tablespoons with a slide;
- sugar - 1 tbsp.
Cooking:
- Soak the beans overnight, and then boil until tender, changing the water in the pan.
- Wash eggplant and zucchini, peel, cut into small cubes, put in a deep bowl. Add salt, leave for half an hour.
- At this time, wash and peel the onions and carrots, then cut them into strips, and chop the tomatoes with a meat grinder. You can finely chop the garlic or use a garlic press.
- Drain the juice that stands out from the eggplant and zucchini, put the vegetables in a saucepan, add pepper and carrots, stirring, fry in oil for 10 minutes.
- Put the tomato mass on the fire and add vegetable oil, salt, sugar.
- After it boils, add the fried vegetables and boiled beans, stir, cook stirring for 10 minutes, add vinegar for 2 minutes.
- Place the finished workpiece in jars, roll up and turn over. Wait for the jars to cool completely, then transfer them to the basement or closet.