Eggplant salad with beans for the winter is valued for its ingredients and the wonderful taste of 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 its aroma 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. spoon
• Table vinegar - 100 ml.

Cooking:

Grate the carrots on a Korean grater, remove the stem 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 great 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 also keeps well at 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.

Transfer the hot vegetable stew to 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 the 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, mix 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 amount 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, mix 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 the salad is associated with the use of a large amount of 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.

Salad with eggplant and beans for the winter "Incomparable option"

I have been spinning this salad for the winter for the third year already. Those who have tried it always ask for the recipe. It can be eaten cold or heated, or even mixed with meat. In general, the thing is universal and incomparable!

For cooking you will need:

Eggplant - 2 kg

Tomatoes - 1.5 kg

Bulgarian pepper - 0.5 kg

Carrots - 0.5 kg

Garlic (about 7 medium heads) - 200 g

Dry white beans - 500 g

Odorless vegetable oil - 350 g

Vinegar (9%) - 100 ml

Salt (with a slide) - 2 tbsp. l.

Sugar - 1 stack.

Salad preparation method:

1. Wash vegetables, let dry. Peel the peppers, peel the garlic and carrots.

2. 500 gr. soak dry beans overnight in cold water. In the morning, boil it until tender. Be sure not to overcook, the beans should hold their shape.

3. Tomatoes 1.5 kg and garlic (previously, of course, having cleaned) about 7 medium heads, pass through a meat grinder (large grate). You get something like a tomato. In this recipe, garlic gives only a smell, there will be no wild-burning taste, I guarantee it, because. garlic will be subjected to prolonged heat treatment.

4. Cut the pepper into squares.

5. Grate carrots on a coarse grater.

6. Cut the eggplant into large cubes. It is not necessary to remove the peel, it is also not necessary to pre-soak the eggplants. The skin will be soft and not felt at all in the salad, there has never been any bitterness either.

7. Pass the tomatoes and garlic through a meat grinder, put on medium heat and bring to the first bubbles of boiling (do not let it boil strongly) and immediately add salt 2 tbsp. spoons with a slide, sugar 1 cup (250 grams), 100 ml of 9% vinegar and 350 ml of odorless vegetable oil.

Please do not change anything in the recipe, because the ratio of all these products and ingredients gives a 100% guarantee of perfect storage at home (ideally stored on a shelf in a cupboard, not a single jar has exploded yet).

8. Now, alternately, add to the boiling tomato mass: carrots, stirring occasionally, let it boil, bell pepper, stirring occasionally, let it boil, eggplant.

This sequence gives the vegetables a chance to release their juices and when the vegetables are placed, there will be enough liquid to cover them.

9. After laying the last portion of vegetables, i.e. eggplant, mark for 30 minutes and cook over medium heat, stirring occasionally.

10. After this time, add the beans to the vegetables and mix everything thoroughly and gently, and after boiling, note another 20 minutes.

11. After this time, turn off the salad and immediately put it into prepared jars and twist. I prepare jars with a volume of 0.5 and 0.7 as follows: first I wash with any detergent, then with soda, I collect some water and put 3-4 jars at full power in the microwave at once for 5 minutes. I use metal lids, I also wash them and throw them into a cup of boiling water for 5 minutes. I have been using this method for a long time and not a single bank has exploded yet.

12. After the salad has been rolled up, it is necessary to turn the jars over onto the lid and wrap them under a warm blanket until they cool completely. Then put away for storage in a closet, pantry, cellar ....

I somehow wrote a lot of things, but this is for beginners, so that there are fewer questions.

In fact, the recipe is simple and is done within 1 hour (well, apart from fussing with beans, of course). A friend of mine made this recipe with red beans, it also turned out very tasty, only it is starchy in itself and due to this it turns out to be more boiled.

From this quantity, exactly 7 jars of 0.7 (seven hundred grams) are obtained.

Eggplant with beans for the winter is an ideal independent snack, a great hearty side dish or a preparation that will help out when there is no time to cook lunch or dinner. Both cold and heated, the dish will please with a harmonious and balanced taste.

How to cook eggplant with beans for the winter?

If you got the idea to prepare eggplants with 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 get the perfect result.

1. Proper preparation of eggplant fruits will improve the taste of the workpiece: after cutting, the slices are salted and left for 30 minutes, which will relieve them of bitterness.
2. Beans are poured with plenty of water and left for at least 12 hours.
3. The swollen beans are washed and boiled until tender.
4. Often, bean and eggplant dishes are sealed hot for the winter in sterile jars with boiled lids and do not require additional sterilization of the vessels with the workpiece. For storage at room conditions, you need to turn the rolled up jars on the lids and wrap them warmly until they cool.

Salad with beans and eggplant for the winter

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

Ingredients:

• eggplant 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.

Cooking

1. Grind tomatoes, garlic, boil with salt, sugar, oil and vinegar for 5 minutes.
2. Eggplants, peppers are laid, the mass is boiled for 30 minutes.
3. Add boiled beans, cook for another 15 minutes.
4. Eggplants with beans are rolled up for the winter in sterile jars.

String beans with eggplant

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

Ingredients:

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

Cooking

1. Sliced ​​eggplants are sprinkled with oil and baked on a baking sheet at 200 degrees until blush.
2. Fry in oil and bean pods, adding onions.
3. Grind tomatoes, boil with the addition of sugar, salt.
4. Lay roast with beans, eggplant, garlic, stew for 10-15 minutes.
5. Vinegar is mixed in, eggplants with beans are hermetically closed in steamed vessels.

Eggplant with red beans for the winter

The eggplant and bean 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. Tomatoes can be passed through a grater, use a blender, or even take ready-made juice. Hot pepper is added as desired and to taste.

Ingredients:

• eggplant - 1 kg;
• red beans - 250 g;
• tomatoes - 1 kg;
• oil - 50 ml;
• salt, pepper, parsley.

Cooking

1. Boil the beans.
2. Fry eggplant until golden brown.
3. Add tomatoes, beans, salt, pepper, simmer for 10 minutes.
4. The boiling mass is transferred to sterile jars, rolled up with lids.

Eggplant with white beans for the winter

Another delicious and nutritious winter salad with beans and eggplant can be prepared by putting into practice the following recipe. In this case, it is preferable to use white beans, which perfectly retain their shape, but at the same time become soft and contrast beautifully with other vegetables.

Ingredients:

• eggplant - 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.

Cooking

1. Boil with the addition of salt, sugar, oil and vinegar chopped tomatoes with garlic.
2. Add eggplant, carrots, peppers, cook for 20 minutes.
3. Boiled beans are laid, the mass is stewed for another 20 minutes.
4. Canned eggplant with beans and tomatoes for the winter in a sterile container.

Eggplant chanakhi with beans for the winter

The saturation of the taste of eggplant chanakhi with beans is achieved by pre-frying onions with 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 putting it in a saucepan 5 minutes before the end of cooking.

Ingredients:

• eggplant - 1 kg;
• beans - 400 g;
• tomatoes - 750 g;
• bell peppers 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.

Cooking

1. Fry carrots and onions in butter, add to the pan with chopped tomatoes, peppers, eggplants and boiled beans.
2. I season the vegetables with salt, sugar, vinegar, garlic, boil for 40 minutes.
3. Eggplants with beans are rolled up for the winter in steamed vessels.

Eggplant and asparagus caviar

Asparagus beans with eggplant in tomato sauce are surprisingly tasty, if you cook 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 will add piquancy to the appetizer, which can be supplemented with dill, cilantro or basil.

Ingredients:

• eggplant - 1.5 kg;
• asparagus 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.

Cooking

1. Tomatoes, beans, eggplants, peppers and garlic are twisted in a meat grinder.
2. Add oil, vinegar, salt, sugar, boil the mass for 1 hour.
3. Boiling eggplants are corked in steamed vessels.

Greek appetizer with beans and eggplant

By adding a couple of pinches of Provencal herbs to a classic appetizer, it will be possible to transform its taste characteristics, make it more fragrant 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 of fresh vegetables.

Ingredients:

• eggplant - 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;
• provencal herbs - 1 teaspoon.

Cooking

1. Grind tomatoes, add sugar, butter, salt, boil.
2. Eggplants, peppers, carrots, boiled beans are laid, boiled for 40 minutes.
3. Season the salad with herbs, garlic and after 5 minutes roll it into steamed containers.

Lecho with beans and eggplant for the winter

The next appetizer is rightly called lecho due to the amount of bell pepper included in its composition and its large cuts. 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 putting a little hot pepper and herbs at the end of cooking.

Ingredients:

• eggplant and bell pepper - 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, herbs.

Cooking

1. Grind tomatoes, boil with salt, sugar and butter.
2. Eggplants, peppers, beans are laid, stewed for 30 minutes.
3. Garlic, pepper, greens are thrown, vinegar is poured in, the mixture is heated for 5 minutes.
4. Roll up and beans in a sterile container.

Eggplant with mushrooms and beans for the winter

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

1. The salad is very tasty, served warm. It contains the simplest and most common vegetables. In the summer, such a salad is never so relevant. Fresh vegetables are plentiful and affordable. Let's start with the eggplants, wash them well, then cut them into large cubes. Then pour the eggplants with cold water and salt. Let the eggplant stand for a while. Then all the bitterness will go away from them.
2. Soak the beans first. Then put on fire to boil. Let the beans cook until done. Salt the water a little. When the beans are cooked, drain all the water through a colander, leave the beans to drain completely.
3. We clean the head of the onion from the husk, then we wash the onion under water and cut the quarter.
4. Peel the carrots carefully with a knife. Then rinse under water and grate on a coarse grater.
5. Bulgarian pepper is cleaned from internal seeds, then washed and cut into small strips. For the beauty of the salad, use a pepper of different colors.
6. Wash the cherry tomatoes well, then cut into quarters.
7. We clean the bitter peppers from seeds, then rinse under the ode. it is better to do this with gloves, because then your hands can bake. Chop the pepper very finely.
8. Grind the garlic through a spadefoot, or a fine grater.
9. Finely chop fresh herbs. Use green onions, parsley.
10. We heat the pan, pour vegetable oil on it. Then put the eggplant on the pan. Add chopped onion and carrot. Also salt and pepper. Put hot chilli pepper. At the end, add garlic and Provence herbs. After the eggplant is ready, turn off the pan. Transfer eggplant with vegetables to a separate container.
11. Add bell pepper, cherry tomato and greens to eggplants, also put beans. Add salt to your taste if needed. Mix well, if necessary season with vegetable oil. It turned out very nice and appetizing. Serve the salad hot to the table, it turned out a wonderful appetizer. Bon appetit.

With all the variety of possible seamings, eggplants with beans for the winter remain perhaps the most famous and delicious canned salad. The secret of success is simple: these vegetables really taste great with each other, and many people like each ingredient individually - of course, with proper preparation.

In cookbooks or on thematic sites, you can find a huge number of different eggplant and bean recipes - each housewife skillfully supplements or changes the usual recipe.

Today we will talk about the key nuances regarding the choice of vegetables for harvesting, their preliminary preparation, and also provide the best salad options with eggplant and beans for the winter.

Choice of vegetables

The choice of quality eggplant deserves special attention: a spoiled fruit can ruin even a perfectly cooked dish. When buying, you should look first of all at:

1. Color. those that have a pale appearance are overripe, they will taste “cotton”, so it is better to bypass them. The darkest color indicates that the eggplant is young, and you can choose it safely.
2. Own tactile sensations. If you run your hand over the skin and there are no marks left on the eggplant, and your fingers are clean, you're fine. In the event that the surface is sticky or, after a slight compression, the fruit changes shape, you should refuse to buy - with such vegetables, eggplant and bean preparations for the winter will not work.
3. Visible damage. The most difficult task: with a dark color, it is quite difficult to see the specks, but if you manage to notice them, put such a fruit aside.
4. Peduncle. The "tail" should look fresh - in this case, you can be sure that the eggplant is fresh.

It is worth giving preference to those eggplants whose peel is shiny, and the size of the fruit itself will not be too large.

As for beans, the situation is somewhat simpler: red and white beans should be smooth, easy to sleep and not have visible damage. If you are going to cook green beans with eggplant, then it should be strong and tight.

Preparing eggplant and beans

Preservation of eggplant with beans requires a small preparatory step to improve the taste of the finished dish and simplify the cooking process.

Whatever type of beans you choose for cooking eggplant with beans for the winter - red, white or green beans - it should be soaked.

Soaking beans not only speeds up cooking, but also has a positive effect on the digestion of this product by the body.

String beans are usually enough to lie in the water for a couple of hours, but white and red ones need much more time - ideally, leave them overnight, for 12 hours. Water should completely cover the beans, but it is better to add it a couple of centimeters higher so that the swollen product “feels” free.

The only disadvantage of eggplant is that sometimes they can be bitter. To avoid such an unpleasant aftertaste, it is only necessary to soak the chopped fruits in water with salt for 15-20 minutes.

Also, questions can be caused by the skin: remove it from the eggplant or not? If the peel is clean and shiny, and the fruit is fresh, then it is quite possible to leave it - by the way, this way it will not turn into porridge. If the skin is in doubt, or you are used to mashed rolls, then arm yourself with a knife and peel off the skin.

Eggplant for the winter: salad recipes with beans

It has already been said above that recipes for cooking eggplant with beans for the winter are a favorite topic of many housewives. But separately it is worth mentioning the differences between white and red beans in recipes.

Salads with white beans are usually a more common option for preparations, and by default they have it in mind when they write a recipe. However, red beans with eggplant have a brighter and stronger flavor. In fact, the combination of eggplant with this type of bean is a recipe for lobio, and if you add nuts, then you get exactly that. White beans are much softer and more tender.

Eggplant with beans and vegetables

Supplement in the form of a variety of vegetables is often found in recipes. Best of all with eggplants and beans they “talk”, onions and garlic, as well as sweet bell peppers.

For six liter jars you will need:

• 2 kg of eggplant;
• 1 kg of carrots;
• 1 kg of onions;
• 0.7 kg of beans;
• 2 liters of tomato juice;
• a few cloves of garlic;
• pepper;
• vinegar 9% - 1st;
• salt - 3 tbsp. l;
• sunflower oil - zoo ml;
• sugar - 2 tbsp. l.

If tomato juice is not at hand, then you can replace it with tomato paste mixed with water in a ratio of 1: 2.

Step by step recipe: