Home roses Eggplant fried with beans for the winter. Salad for the winter with beans and eggplant. How to choose blue

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Eggplant fried with beans for the winter. Salad for the winter with beans and eggplant. How to choose blue

Since beans are a favorite, adored product in our family, I decided to cook another delicious bean salad. The basis for this salad will again be vegetables and, of course, the favorite of many - eggplant. I have never tried a salad in this combination, so I have an impromptu. Cooking beans with vegetables and eggplant! My previous recipe turned out to be very tasty, spicy, incomparable. This time it was decided not to add spice to the preparation, but to make it slightly sweet - in general, just what we love madly. Preparing a salad is very easy and simple, but it is absorbed at the speed of light ...

To prepare 4 jars of salad with a volume of 0.7 l.,

Would need:

Beans (dry) - 2 cups (or 4-5 cans of cooked beans in their own juice / tomato)
Eggplant - 5-6 pcs.
Onion - 5 pcs.
Carrots - 5 pcs.
Bulgarian pepper - 6 pcs.
Tomatoes - 8 pcs.
Garlic - 5-7 cloves.
Greens (parsley) - bunch
Salt - 1 tbsp.
Sugar - 5-8 tablespoons
Vegetable oil - 150 ml.
Vinegar - 1.5 tbsp. for the specified volume (or 5-6 tablespoons of 9% vinegar)

How to cook bean and eggplant salad for the winter:

As usual, my Panasonic-18 multicooker with a bowl volume of 5 liters helps me to make blanks. and a power of 670 watts. Sometimes I make salads for the future in two multicookers at once - it's very convenient. We set the slow cooker to the BAKING (FRYING) mode - for 1.5 hours (or 2 times, first 60 minutes, then add another 30-40 minutes). Pour vegetable oil into the bowl and start laying vegetables: onions, carrots, bell peppers, tomatoes, garlic - I cut all the vegetables today into large cubes. I add chopped eggplant last. Close the lid of the multicooker and let the vegetables stew.

Separately (like last time), boil dry beans (pre-soaked overnight) with a small amount of salt until tender. It takes us 30-40 minutes. The beans should become soft. And when 20-30 minutes have passed and the vegetables have become soft, boiled down, add salt and sugar to the vegetables to taste and boiled beans (or beans prepared from cans). If desired, add finely chopped greens to the salad. Brings the salad to readiness for another 30-40 minutes. It is desirable, of course, that the vegetables remain whole, retain their shape in the salad. 3-5 minutes before the end of the time, add vinegar to the finished salad and lay out the workpiece in pre-prepared sterile jars.

We put the salad to be sterilized for 20-30 minutes, covering the jars with lids.

Then we roll it up turnkey, wrap it in a blanket and let it cool completely and put it away for storage in the cellar or just store it at home, in the pantry or in the closet. This salad will be an excellent main course or hearty appetizer, or maybe you will serve it as a side dish for meat or poultry? You choose ... The most important thing is that the salad is prepared with your own hands, with love and tenderness.

Svetlana and my home site wish everyone a pleasant appetite!

How to cook no less tasty - you will find in a step-by-step photo recipe

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. This is not only tasty, but also a satisfying snack, as beans are a source of valuable vegetable proteins. You can prepare an eggplant salad with beans according to 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.

Eggplant can be cut in 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 tbsp salt for salad and 1 extra tbsp for eggplant pre-treatment
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 the garlic and tomatoes into a homogeneous mass. Pour the resulting mixture into a saucepan. We choose a voluminous pan so that all the other vegetables fit in it.

Read also: Peppers stuffed with cabbage for the winter - 10 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 a hot salad in pre-prepared jars. 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. Bulgarian pepper and tomatoes cut 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. In the original, this dish of Georgian cuisine is 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: Apple jam for the winter - 16 simple recipes

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 of Khmeli-suneli spice mixture;
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. Put the eggplant in a large bowl, cover with 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 the hot billet in sterilized jars and immediately roll it 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. Prepare a salad of 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, bell and hot peppers, garlic in a meat grinder.

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

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

Summer is not only the time for gardening, but also the time for harvesting vegetables for the winter. Eggplant conservation is gaining popularity and is no less common than harvesting tomatoes and cucumbers. We will share with you simple delicious recipes for cooking eggplant salads.

In winter, when the choice of fresh vegetables is limited, preservation will help to fill the menu with healthy vitamin dishes. Harvesting is a troublesome business, but the aroma, taste and benefits of vegetables in the cold season outweigh everything.

Useful qualities are explained by the following facts:

Eggplant is recommended for use in diseases of the vessels, heart, nervous disorders, diabetes.
Blue ones are actively used to reduce weight.
The vegetable is useful for pregnant women and those suffering from anemia to raise hemoglobin levels.
The content of vitamin "C" makes vegetables indispensable in the prevention of colds.

No less useful is the second component of the salad - beans. It would be more correct to say that eggplant and beans perfectly complement each other in taste and valuable components. By right, it is a dietary medicinal vegetable. Beans are indispensable in the treatment and prevention of the following diseases:

cardio - vascular abnormalities, hypertension;
diabetes;
malfunctions of the nervous system;
violations of bowel function and metabolism;
low hemoglobin, anemia.

From the above list, it can be seen that beans enhance the positive effect of eggplant on the human body and have identical properties.

How to choose eggplant and beans for harvesting

In order to prepare blue ones, select only ripe, high-quality fruits. Vegetables should not be sluggish, with obvious damage on the surface. A rich purple or bluish color indicates the ripeness of the fruit. A quality vegetable has the following characteristics:

average length up to 17 cm, weight 200 grams (depending on the grown variety);
the pulp is juicy, elastic, white with a cream or greenish tint;
there are no voids inside the fetus;
seeds are not large, beige in small quantities;
the skin is dense, shiny.

In the recipe, eggplant is harmoniously complemented by beans. We recommend using white sugar beans for preservation. It has a delicate texture, pleasant taste. Red beans are capable of transferring color, which can change the appearance of the dish. An excellent addition is asparagus or green beans.

Many people avoid cooking with beans, as they can cause flatulence. However, there is a method of cooking beans that eliminates the harmful effects.

To cook beans without harm to the body, follow these steps:

sort and wash the fruits;
put to cook on a strong fire;
let the beans boil for three minutes, after boiling;
tightly wrap the pan with beans and leave overnight.

In the morning, rinse the beans and cook as usual, changing the water, for an hour. During this procedure, substances that negatively affect the intestines remain in the first water.

eggplant and bean salad recipe

The annual cost of preserving vegetables can discourage even the most hardworking housewives from making preparations. Our recipe for cooking eggplant with beans for the winter will take no more than an hour, it is very simple even for inexperienced housewives. The composition of the dish includes inexpensive ingredients.

To prepare a salad with eggplant and beans for the winter, you will need:

eggplant - 1 kg;
boiled beans (white, red to taste) - 250 gr (raw beans will need 120 gr);
carrots - 250 gr (weight of peeled vegetables);
bell pepper - 250 gr (weight of peeled vegetables);
tomatoes - 800 gr;
garlic - 100 gr;
vegetable oil - 150 ml;
salt - 2 tbsp. l.;
vinegar 9% - 50 ml;
sugar - 4 tbsp. l.

From the specified list of products, about two liters of ready-made salad are obtained. Step by step cooking technology looks like this:

Our preparation is ready. While the dish is hot, languishing over low heat, arrange it in sterilized jars. Use glass jars with a capacity of 0.5 - 0.75 liters. This is the optimal portion for a family of 3-4 people.

Filled jars are hermetically sealed, turned upside down and wrapped with warm material (blanket, blanket). In this form, canned eggplants should remain until completely cooled. In a cool place, the workpiece is stored for two years.

How to cook in tomato sauce

Eggplants in tomato sauce will be a great addition to second courses. A simple preparation for the winter can be used as a component of a vegetable stew or snack.

To prepare this dish, you will need the following ingredients:

eggplant - 1 kg;
tomatoes - 0.8 kg;
garlic - 120 gr;
sugar - 80 gr;
salt - 60 gr;
vinegar - 20 gr;

The sequence of actions during preparation is as follows:

Cut the eggplant into slices 1-1.5 cm thick, salt (30g) and leave for 20-30 minutes to remove the bitterness.
Skip tomatoes and garlic through a meat grinder.
Put the resulting tomato on a slow fire, let it boil for 15 minutes.
Drain liquid from eggplant.
Dip the blue ones in a tomato, leave to stew under a closed lid for about 20 minutes.
Gently stir the vegetables so as not to damage the integrity.
Add salt, sugar, vinegar and leave on fire for another five minutes.

At the end of the extinguishing, lay out in sterilized jars, turn over and wrap. The yield for this recipe is 2 liters.

Canned eggplant with green beans

For those who do not like vegetables in a tomato, there is a popular recipe for canned eggplant “like mushrooms”. The aroma and appearance of the workpiece resembles mushrooms. The composition is as follows:

eggplant - 1 kg;
garlic - 10-12 cloves (depending on size);
hot pepper - 50 gr (depending on the size of 1-2 pieces);
vinegar 9% - 100 ml (you can use apple);
salt - 3 tablespoons;
black pepper (peas) 5-7 pieces;
vegetable oil - 3 tablespoons;
water - 3 cups.

These ingredients are enough for two jars of 0.5 liters.

Cut the blue ones into large segments 1.5 cm thick, leave in salted water for an hour. Chop pepper and garlic. For the marinade, boil water with sugar and peppercorns. When it boils, pour in the vinegar, let it boil for a couple of minutes. Place the eggplant in the marinade and blanch for five minutes. Drain the liquid through a colander. Eggplant, hot pepper, garlic mix and fry in vegetable oil. Arrange hot vegetables in jars, pour marinade over them. Banks must first be sterilized. Roll up the cans, turn over and wrap.

Recipes for eggplant and beans for the winter are very simple. These are very hearty, healthy dishes, with an attractive texture and summer colors. Do not be lazy, pamper your family with vitamin preparations.

Eggplant is never eaten raw, it is very spicy in taste. But eggplant salad with beans is an unusually tasty and versatile dish. It is suitable for use both cold and hot. Salad will serve as an excellent addition to potatoes or pasta, you can also add fried or stewed meat or mushrooms there.

Ingredients for a half liter jar:

eggplant - 400 g
beans - 1 tbsp.
tomatoes - 300 g
Bulgarian pepper - 2 pcs.
carrots - 1 pc.
garlic - 100 g
vegetable oil for frying
table vinegar - 2 tbsp. l.
salt - 1 tbsp. l.
sugar - 100 g.

Cooking

1. First prepare a glass jar and a lid. Wash them well with soda and sterilize for 15 minutes. Sort dry white beans, clean of debris and throw out the cut beans. Wash tomatoes, eggplants and bell peppers. Peel the skin from carrots.

2. Beans must first be prepared by soaking in cold water, which should be three times more than beans and left overnight. The next day, rinse it and cook until cooked, but not overcooked so that it does not lose its shape. While the beans are cooking, prepare the rest of the ingredients. We cut the eggplant into large cubes, the skin should not be peeled, otherwise the vegetables will boil in mashed potatoes during cooking. So that they do not taste bitter, place the eggplant in a bowl of salted water for thirty minutes. Then put in a colander and let the water drain. Pour vegetable oil into a saucepan, heat it up and fry the eggplant cubes until half cooked.

3. After frying, put the eggplant in a colander in a bowl and set aside until needed.

4. Cut the tomatoes in half. From garlic, about two small heads, peel off, and divide it into cloves.

5. Then scroll the tomatoes and garlic in a blender or in a meat grinder, it should turn out something like tomato paste.

6. Cut the sweet pepper in half, remove the stem from it and peel the seeds. Cut the pepper into squares. Grate carrots.

7. Put prepared tomatoes with garlic in a saucepan, put peppers, carrots in the same place, put on high heat and bring to a boil.

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. a 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, 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 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, 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 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.

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, beans and mushrooms must be sterilized.

Ingredients:

Eggplants, mushrooms, onions - 0.5 kg each.
Tomatoes - 1 kg.
Beans - 400 g.
Vegetable oil - 1/4 cup
Salt - 60 g.
Sugar - 50 g.
Garlic - 1 pc.
Vinegar 9% - 1/2 cup

Cooking:

Boil beans and mushrooms separately. Cut the onion, mushrooms, eggplant and fry separately.

Grind the tomatoes in a blender, add the roast, sugar, salt, beans. Simmer the mass for 15 minutes, add chopped garlic, vinegar. Arrange the salad in sterilized jars, sterilize for 30 minutes and roll up the lids.