Winter salad with beans, eggplant and mushrooms. Eggplants with beans for the winter. Recipe for winter blueberries with beans

Recipe for eggplant and bean salad for the winter

The nicotine content in the fruit gives eggplant a bitter taste. But don’t worry about nicotine, because the amount of it in nine kilograms of eggplant is equal to the amount of nicotine contained in one cigarette.

To prepare the salad we will need:

Eggplants - 1 kilogram;
Tomatoes - 1.5 kilograms;
Sweet pepper - 750 grams;
Onions - 500 grams;
Carrots - 250 grams;
Any beans - 200 grams;
Vinegar 9% - 1 tablespoon;
Sugar - half a glass;
Salt - 30 grams;
Oil for frying eggplant;
Greens: cilantro, basil, parsley;
Ground black pepper or a mixture of peppers.

Manufacturing method:

While the beans, previously soaked overnight, are cooking, prepare the vegetables.
Cut into strips: onions, carrots and peppers.
Cut the eggplants into rings and, to remove the bitterness, pour in salted water for 30 minutes.
Fry the eggplants in oil on both sides.
After this, fry the onions and carrots.
Mix vegetables with beans.
Make tomato juice from tomatoes.
Add the spices we have left and boil. After this, add vinegar.
Combine all the vegetables with the dressing and place on the stove.
After the salad has boiled, simmer over low heat, stirring, for another 30 minutes.
15 minutes before readiness, add garlic and chopped herbs.
Pour the hot salad into jars and cover with something warm.
Keep in the room until the salad has cooled completely.

This quantity of products yields approximately 4 liters of salad .

Nutritionists recommend eating eggplants for children and pregnant women suffering from anemia due to the iron and copper content they contain.

In terms of the amount of protein contained in beans, they can be equated to meat. That is why it is so popular in recipes for people who fast on church holidays.

Salad with fried eggplants with exquisite taste and aroma

Beans add richness to the dish. Roasted vegetables add flavor and aroma.

Ingredients:

Eggplants – 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.

Preparation:

Boil the beans. Cut the eggplants into pieces, sprinkle with salt and leave for one hour to release the bitterness. Cut the tomatoes into large pieces, the onion into fine pieces, mince the garlic, and 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 mixture and simmer for another 15 minutes.

Divide the boiling mixture into sterilized jars and close with sterilized lids.

Recipe for winter blueberries with beans

In ancient Rome, it was believed that eating eggplant could lead a person to madness. That is why it was first used as a medicine: teeth were treated with boiled fruits in oil, and gout was treated with powder from dried leaves.

To reduce gas formation and bloating in humans during cooking, it is necessary to add a small amount of mint greens .

For the most delicious addition to lunch we will need:

eggplants - 2 kilograms;
tomatoes - 1.5 kilograms;
carrots and bell peppers - 500 grams each;
garlic - 200 grams;
dry white beans - 500 grams;
refined oil - 350 grams;
vinegar 9% - 100 ml;
salt - 2 heaped tablespoons;
sugar - 1 glass.

Cooking method:

Soak the beans and cook, without boiling, in water.
Grind garlic and tomatoes. Don’t be afraid that the salad will be very spicy - after heat treatment the garlic will lose its pungency.
Grate the carrots.
Cut the eggplants into cubes. In this recipe, do not soak the eggplants in salt water.
Boil the mixture of tomatoes and garlic.
Pour in sunflower oil, add vinegar and spices. To avoid spoilage of canned food after twisting, follow the proportions and ratios indicated in the recipe.
After this, add the prepared vegetables one by one.
Add carrots, stir and let it boil.
Then add pepper and let it boil too.
Last but not least, add the eggplants, let them simmer for 30 minutes. Stir the salad regularly.
Add the beans, stir and cook for another 20 minutes.
While the salad is stewing, you need to prepare the jars. This can be done as follows: rinse the jars first with detergent, then with soda. Rinse the jars thoroughly to remove any remaining baking soda and detergent and fill them with a small amount of water. Place jars of water in the microwave for 5 minutes. This way, you can sterilize several jars at once. Boil the lids.
Place boiling salad in jars and roll up. Wrap it well and let it cool.

According to this recipe, 7 jars of 700 g each .

The result is a juicy and bright appetizer, which is also suitable as a dressing for first courses.

Summer vegetables and their combination will not leave any of your family, friends and relatives indifferent, and many of them will even ask you for the recipe for this wonderful salad.

Salad with eggplants, beans and a rich selection of vegetables

The salad is appetizing, filling, healthy and can be a separate dish.

Ingredients:

Beans, sweet peppers – 0.5 kg each.
Eggplants - 2 kg.
Tomatoes - 1.5 kg.
Onions, carrots - 0.5 kg each.
Vegetable oil - 350 ml.
Salt - 2 tbsp. l.
Sugar - 250 g.
Vinegar 9% - 100 ml.

Preparation:

Boil the beans until tender and peel the vegetables.

Grate the carrots, cut the pepper into cubes, and cut the onion into half rings.

Combine vegetables, add beans. Cut the eggplants into cubes and sprinkle with salt and let stand for a while - the bitterness should go away with the juice.

Grind the tomatoes through a meat grinder. Squeeze the eggplant juice and place it on the beans. Add sugar, butter, pour in the tomato.

Without stirring, bring the mixture to a boil. After 10 minutes, stir and cook for another 20 minutes. The eggplants should become transparent.

Pour in the vinegar 5 minutes before the end of the cooking process and boil the salad for 2-3 minutes.

Place the boiling salad in jars and roll up the lids. Cover with a blanket and leave the inverted jars to cool.

To ensure the safety of the workpiece, it is recommended to add vinegar at the end of cooking.

Recipe for winter blueberry salad with vegetables and beans in tomato dressing

For winter preparations, it is necessary to choose only fresh and young fruits . Overripe fruits contain a lot of solanine, which is harmful to the body.

To prepare this winter salad recipe you will need the following ingredients:

White beans - 0.5 kg;
Eggplants - 1.5 kg;
Onions - 0.5 kg;
Carrots - 0.5 kg;
Garlic - 2 medium heads;
Ripe tomatoes - 1.5 kg;
Granulated sugar - 100 g;
Rock salt - 45 g;
Refined oil - 150 ml;
Table vinegar - 80 ml.

To prepare the salad according to this recipe:

Wash the vegetables well.
Rinse the beans well under running water and, after changing the water, place them on the stove for further cooking.
Be careful not to overcook the beans.
Cut vegetables into cubes: eggplant, onion, pepper. To avoid crying onions, cut them and put them in water for a while. Soak the knife in cold water.
Fry the onion in heated vegetable oil.
Grate the carrots and fry until soft.
Fill the blue ones with salt water.
Peel the tomatoes. To make this easier, boil them in boiling water for a couple of minutes. Then immediately dip them from boiling water into cold water. This will help remove the skin from the tomatoes.
Chop the peeled tomatoes and garlic. If desired, you can add hot pepper.
Mix tomato puree with fried carrots and onions. Add pepper here too.
Bring the resulting mixture to a boil.
Drain the eggplants and mix with the rest of the vegetables. Simmer the entire resulting mass for 20 minutes.
Add salt, beans and sugar. Cook all this for another 10 minutes.
Add vinegar to the salad and leave to cook for another 20 minutes. Don't forget to stir periodically. At the end of the cooking process, taste the salad. If there is not enough salt or sugar, you should add it.
Prepare the container for the salad. The container must not have cracks, chips or any other defects. Wash the jars well with baking soda or detergent. Then rinse and sterilize them in any way convenient for you.
Place the hot salad in prepared jars and seal them tightly.
Wrap in a warm blanket and leave to cool further.
Place the finished salad in a cool, dark place for further storage.

The amount of ingredients indicated in the recipe will yield approximately 4.5 liters of salad .

Universal salad with eggplants, beans, carrots, tomatoes and peppers

Salad can be an independent dish and an excellent side dish. It can be used cold or warm.

Ingredients:

Eggplants - 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 glass
Salt - 2 tbsp. l.
Vinegar 9% - 100 ml.

Preparation:

Soak the beans for 8 - 10 hours and boil until tender. Eggplants and peppers, peeled from seeds and stalks, cut into large cubes, grate the carrots.

Pass the tomatoes and garlic through a meat grinder. Bring the mixture to a boil, add butter, salt, sugar and vinegar.

Add carrots, bell peppers, and eggplants gradually, stirring occasionally, to the boiling tomato mass.

This sequence allows the vegetables to release the juices needed to coat the vegetables as they cook. It is advisable not to change the ratio of ingredients. In this case, ideal storage of the workpiece is possible without keeping it in a cool place.

Boil the vegetables for half an hour, stirring. Add the beans and cook for another 20 minutes.

Place the hot mixture into sterilized jars, seal with lids and wrap in a blanket, leaving until cool.

Recipe for winter salad with eggplant and beans

You will need:

Blue ones - 4 kg;
Carrots - 1 kg;
Beans - 1 kg;
Ripe tomatoes - 2 kg;
Bell pepper - 1 kg;
Tomato paste (optional) - 3 tablespoons;
Onions - 400 g;
Medium size chili pepper - 2 pieces;
Sugar - 2 tablespoons;
Garlic - 400 g;
Refined vegetable oil - 400 ml;
Salt - 4 tablespoons;
Vinegar essence (70%) - 1 tablespoon;
greens - optional;
Ground black pepper - 1 teaspoon.

Preparation includes the following stages:

Rinse the beans well and pour them into the multicooker bowl. Pour hot water over the beans until the beans are completely covered. Close the lid tightly and, selecting the “beans” mode, let the beans cook for 30-40 minutes. If you don't have a slow cooker, boil the beans on the stove. It is important not to overcook it.
Prepare all remaining components for the workpiece.
The carrots must be peeled and grated on a grater designed for Korean carrots.
Peel the garlic and squeeze out with a garlic press.
Peel the onions and cut into thin half rings.
Peel the bell pepper from seeds and stalks and cut into thin strips along the vegetable.
Cut the eggplants into cubes.
Make a puree from the tomatoes by passing them through a meat grinder. Place them in a cauldron and cook over low heat for 5 minutes.
Add garlic, onion and tomato paste to the tomatoes. Cook for another 4 minutes.
Add eggplant, carrots, bell peppers, salt, vegetable oil and sugar to this mixture. Stir all this well and cook over low heat for 30 minutes.
Then add chilli, cooked beans and essence. Stir and cook for 15 minutes.
Place the hot salad into prepared sterile jars and screw on the lids.
Turn over, wrap and wait until the salad has cooled. Take it to the cellar for further storage.

Fragrant salad with eggplants, beans, tomatoes, sweet peppers

The salad is aromatic and satisfying and should be appreciated. Beans add richness to the salad, while garlic and allspice add flavor.

Ingredients:

Eggplants – 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. (additionally 2 tbsp. for eggplants)
Sugar – 5 tbsp. l.
Bay leaf - 4 pcs.
Black and allspice pepper – 5 peas each
Vinegar 70% – 1 tbsp. l.
Greens (to taste)

Preparation:

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 it in half and rub with salt to remove the bitterness. Leave in this state for 20 minutes and wash off any drops of liquid with salt that appear.

Cut the eggplants into cubes, carrots and peppers into small strips, and onions into half rings. Grind the tomatoes and garlic in a blender. Boil the resulting mass for 5 – 7 minutes.

Description of preparation:

Eggplants are used in cooking in the preparation of various dishes, both fresh and fried, boiled, baked, stewed and canned.
Eggplant contains many vitamins, is rich in fiber, as well as micro- and macroelements. Salads with eggplant are always very flavorful and satisfying. This salad can replace lunch or dinner and is delicious with fresh flatbread. I want to share with you how to prepare a salad with eggplant and beans. Purpose: For lunch / For dinner Main ingredient: Vegetables / Eggplant / Legumes / Beans Dish: Salads Geography of cuisine: Russian cuisine Diet: Lenten dishes / Vegetarian food

Vegetable selection

The choice of high-quality eggplants deserves special attention: a spoiled fruit can ruin even a perfectly prepared dish. When purchasing, you should look first of all at:

Color. Eggplants that have a pale appearance - overripe - will taste “cotton”, so it is better to avoid them. The darkest possible color indicates that the eggplant is young, and you can choose it with confidence.
Own tactile sensations. If you run your hand over the peel and there are no marks left on the eggplant and your fingers are clean, everything is fine. If the surface is sticky or if the fruit changes shape after being easily squeezed, you should refuse to purchase - with such vegetables, preparing eggplant and beans for the winter will not work.
Visible damage. The most difficult task: with a dark color it is quite difficult to see the spots, but if you manage to notice them, put such a fruit aside.
Pedicel. The tail should look fresh - in this case you can be sure that the eggplant is fresh.

Preference should be given to those eggplants whose peel is shiny and the size of the fruit itself is not too large.

As for beans, the situation is somewhat simpler: red and white beans should be smooth, easily fall out and have no visible damage. If you are going to cook green beans with eggplants, then they should be strong and tight.

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Preparing eggplants and beans

Preserving eggplants with beans requires a small preparatory stage to improve the taste of the finished dish and simplify the cooking process.

Whatever type of beans you choose for preparing eggplants with beans for the winter - red, white or green - they should be soaked.

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

It is usually enough for green beans to lie in water for a couple of hours, but white and red beans need much more time - ideally, leave them overnight, for 12 hours. The 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 downside to eggplants is that they can sometimes taste bitter. To avoid such an unpleasant aftertaste, just soak the chopped fruits in water with salt for 15-20 minutes.

The skin may also raise questions: should you 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 mush. If the skin is in doubt, or you are used to puree-like rolls, then arm yourself with a knife and peel off the skin.

A savory appetizer for spicy food lovers

Garlic and hot pepper add spiciness to the salad, which can be used according to your taste.

Use young fruits whose skin has blue or purple hues. The surface of the fruit should be smooth, glossy, and the flesh should be elastic. Overripe fruits have green skin and dense 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.

Preparation:

Cut carrots, peppers, eggplants, beans and onions into small cubes - finely. Pour cold brine over the eggplants for 30 minutes.

Fry carrots and onions separately. Grind tomatoes, garlic and hot peppers in a blender.

Place the overcooked vegetables in the tomato puree, stir and boil for 10 minutes. Add the eggplants and simmer for a third of an hour.

Place sugar and 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 into prepared jars and screw on the lids. To sterilize, cover the jars with a blanket until cool.

Salad in tomato and vegetable dressing with a delicate and pleasant taste

Even if you don’t like eggplants for their specific taste, you will definitely like the salad. In combination with summer vegetables and tomatoes, eggplants taste like everyone’s favorite mushrooms.

Ingredients:

Eggplants - 2 kg.
Tomatoes - 3 kg.
Beans - 250 g.
Bell pepper - 1 kg.
Hot pepper - pod
Vegetable oil - 200 g.
Salt - 90 g.
Sugar - 100 g.
Garlic - 120 g.
Vinegar 90% - 3 tbsp. l.

Preparation:

Grind peppers and tomatoes through a meat grinder. Place the chopped vegetables on the fire. Cut the eggplants into long slices.

Add sugar, salt, oil to the tomato mixture, stir and cook for 2 minutes. Add the eggplants and cook from the moment of boiling for half an hour.

5 minutes before the end of the cooking process, add the boiled beans, chopped garlic, vinegar and add a little water.

Divide the mixture into jars. Screw on the lids and leave to cool, 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:

Eggplants - 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.

Preparation:

Soak the beans for 6-8 hours.

Please note that you will need three times more water than to cover a layer of dry beans. When soaked, the beans swell and the water should cover them completely.

Pour water (without salt) over the beans and cook for 40 minutes. The main thing is that they do not boil over.

Cut the eggplants and peppers into cubes, grate the carrots. If the eggplants are bitter, then sprinkle with a tablespoon of salt, stir, let sit for 30 minutes and be sure to rinse.

Grind the tomatoes and garlic in a blender (or meat grinder), place in a saucepan, add butter, sugar and salt. Mix everything and cook for 3 minutes (from the moment of boiling).

Add eggplants, carrots, peppers and cook for about twenty minutes. Add beans and cook for another 10 minutes. Add vinegar and simmer the mixture for 5 minutes.

Transfer the hot vegetable stew into sterilized jars, screw on the lids, turn over and wrap warmly until it cools. Can be stored in the dark outside the refrigerator.

Preparing a salad is a troublesome task, but your family and guests will appreciate the original taste. A salad with an unusual green smell and taste will not leave your guests indifferent.

Ingredients:

Eggplants - 1 kg.
Beans - 1 cup
Bell pepper - 750 g.
Tomatoes - 1.5 kg.
Onion - 0.5 kg.
Sugar - 100 g.
Oil for frying
Table vinegar - 1 tbsp. l.
Greens, ground pepper - to taste

Preparation:

Soak the beans for 8 - 10 hours.

Cut the vegetables into strips. Place the eggplants in salted water for half an hour to remove the bitterness. Fry onions, carrots and add to beans.

Grind the tomatoes in a meat grinder and place in a saucepan. Add spices, put on fire. When the mixture boils, add the fried vegetables and beans, add vinegar. Boil over low heat for about half an hour.

Add chopped garlic, herbs and cook for another quarter of an hour.

Pack the salad into prepared jars, roll up the lids, wrap it warmly, and let it cool until it cools.

White beans go well with vegetables, cook quickly and retain their shape.

Ingredients:

Eggplants 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.

Preparation:

Soak the beans and boil until half cooked, about twenty minutes.

Grate the carrots, cut the peppers into strips, and cut the eggplants into large cubes. Grind the tomatoes and garlic in a blender.

Pour oil into the cauldron and add vegetables. Mix everything and cook after boiling for one hour.

Add sugar, salt, vinegar 15 minutes before the end of cooking and cook for another 15 minutes.

Sterilize the jars and quickly transfer the salad. Roll up the lids and wrap the jars warmly.

Garlic and hot pepper add spiciness to the salad, which can be used according to your taste.

Use young fruits whose skin has blue or purple hues. The surface of the fruit should be smooth, glossy, and the flesh should be elastic. Overripe fruits have green skin and dense 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.

Preparation:

Cut the carrots, peppers, eggplants, beans and onions into small cubes - finely. Pour cold brine over the eggplants for 30 minutes.

Fry carrots and onions separately. Grind tomatoes, garlic and hot peppers in a blender.

Place the overcooked vegetables in the tomato puree, stir and boil for 10 minutes. Add the eggplants and simmer for a third of an hour.

Place sugar and 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 into prepared jars and screw on the lids. To sterilize, cover the jars with a blanket until cool.

The salad is quite simple, but filling and beautiful to look at. The salad will look more beautiful if the carrots are cut into strips or cubes rather than grated on a coarse grater.

Ingredients:

Beans, eggplants - 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.

Preparation:

Cut the peppers, eggplants and carrots into pieces. Grind the tomatoes, garlic and boil, adding sugar, salt, oil and vinegar for 5 minutes.

Add eggplants and peppers and simmer for about half an hour. Add the boiled beans and continue cooking for 15 minutes.

Roll the salad into sterilized jars. Wrap up warm until cool.

The salad is appetizing, filling, healthy and can be a separate dish.

Ingredients:

Beans, sweet peppers - 0.5 kg each.
Eggplants - 2 kg.
Tomatoes - 1.5 kg.
Onions, carrots - 0.5 kg each.
Vegetable oil - 350 ml.
Salt - 2 tbsp. l.
Sugar - 250 g.
Vinegar 9% - 100 ml.

Preparation:

Boil the beans until tender and peel the vegetables.

Grate the carrots, cut the pepper into cubes, and cut the onion into half rings.

Combine vegetables, add beans. Cut the eggplants into cubes and sprinkle with salt and let stand for a while - the bitterness should go away with the juice.

Grind the tomatoes through a meat grinder. Squeeze the eggplant juice and place it on the beans. Add sugar, butter, pour in the tomato.

Without stirring, bring the mixture to a boil. After 10 minutes, stir and cook for another 20 minutes. The eggplants should become transparent.

Pour in the vinegar 5 minutes before the end of the cooking process and boil the salad for 2-3 minutes.

Place the boiling salad in jars and roll up the lids. Cover with a blanket and leave the inverted jars to cool.

Baked eggplant salad is lighter than boiled eggplant salad. It is aromatic due to the spices, and has less calories if the pods are not pre-fried.

Ingredients:

Eggplants, 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.
Khmeli - suneli - 1.5 tsp.

Preparation:

Cut the eggplants into slices, sprinkle with oil and bake on a baking sheet until golden brown at 200 degrees. Fry chopped beans and onions in oil.

Grind the tomatoes, add sugar, salt and boil. Add fried beans with onions, chopped eggplants, chopped garlic.

Simmer the mixture for 15 minutes. Pour in the vinegar, mix the mixture and transfer to sterilized jars. Seat the jars with salad with lids.

Red beans contain a large amount of starch and cook quickly. It is important not to overcook it. The salad is spicy due to the use of hot peppers and aromatic due to the greens.

When preparing a salad, you must use a large amount of tomatoes or tomato juice - the salad is made without vinegar.

Ingredients:

Eggplants - 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

Preparation:

Soak and boil the beans in advance. Use ready-made juice or grind tomatoes in a blender.

Fry the eggplants, cut into rings, until golden brown.

Add chopped tomatoes, beans, pepper, salt and simmer for 10 minutes.

Transfer the boiling mass into sterilized jars and roll up the lids.

Beans add richness to the dish. Roasted vegetables add flavor and aroma.

Ingredients:

Eggplants - 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.

Preparation:

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 mixture and simmer for another 15 minutes.

Divide the boiling mixture into sterilized jars and close with sterilized lids.

By frying carrots and onions, the taste of the salad is rich. The satiety of the salad is due to the use of a large amount of beans. The aroma comes from the greens.

Ingredients:

Eggplants - 1 kg.
Beans - 0.5 kg.
Tomatoes - 750 g.
Sweet pepper, carrots - 300 g each.
Vegetable oil - glass
Salt - 1 tbsp. l.
Sugar - 75 g.
Garlic - 0.5 heads
Onion - 150 g.
Vinegar 9% - 50 ml.
Greens - to taste

Preparation:

Boil the beans. Cut tomatoes, peppers, eggplants into pieces. Fry chopped onions, carrots, add to vegetables and beans.

Add salt, sugar, salt, chopped garlic, pour in vinegar and boil the mixture for 40 minutes. Add the greens 5 minutes before the end of cooking. Place the salad in sterilized jars and roll up the lids.

The taste of the salad with the addition of forest inhabitants is transformed beyond recognition. The salad becomes more satisfying and richer in nutrients.

Salad with eggplants, 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

Preparation:

Boil beans and mushrooms separately. Cut the onions, mushrooms, eggplants and fry separately.

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

Beans with eggplants are an easy to prepare dish that does not contain meat. Beans stewed in tomato are served in the form of a thick sauce with a side dish of eggplant puree and cream. The eggplant side dish is popular in the East, and in Turkey it is often used to serve meat and vegetable stews.

Bake eggplants in any way possible

Allow the eggplants to cool, then peel.
Be careful, they may be very hot inside. Remove the tail and cut the fruit in half lengthwise. If necessary, remove seeds with a knife or spoon. Finely chop the pulp with a knife. Pour lemon juice over the eggplants to help them darken less. Peel the eggplants and then chop them with a knife
Melt the butter in a frying pan and add less than 1 tbsp.
l. wheat flour. Mix fat and flour and fry a little. Actually, the process is no different from preparing bechamel sauce for. Gradually pour cold milk or light cream into the mixture. The sauce should be thick, but still flowable in the pan. Add chopped eggplant pulp. Melt butter and add flour
Add salt and pepper to the mixture and stir thoroughly.
Simmer covered over low heat for 10 minutes. If the eggplant puree is too thick, you can add a little milk. The consistency of the side dish should be thick, like... Add chopped eggplant and make a very thick sauce

Cooking beans in tomato

Scald ripe fleshy tomatoes with boiling water.
Remove seeds and skin. Place the pulp in a blender, add salt, a pinch of sugar, and hot pepper. Grind the tomato pulp into a spicy and slightly spicy puree. All spices - to taste. Prepare ripe tomato puree
Peel the onion and cut into large strips.
Heat olive oil in a saucepan and fry the onion until soft. Reduce heat and simmer the onion covered for about 10 minutes. Fry and sauté onions in oil
Pour all the prepared tomato puree into the onion. Add ground cumin and coriander to taste. Pepper and simmer the mixture under the lid. You should taste the tomato sauce and add more spices as you wish. The sauce should be slightly spicy and aromatic.

This salad meets all the requirements for an ideal salad: there should be no more than 5 ingredients - this is exactly how we do it. And the leading parts in this dish are given to eggplants and beans.

Eggplants should be purchased young, not overripe, without visible damage to the skin. Wash the vegetables well, dry them with paper towels and cut them. I prefer cutting into small cubes. But it is quite possible to cut into semicircles or cubes.

Pour a little vegetable oil into a very hot frying pan and fry the eggplants over high heat. Frying over high heat allows us to preserve not only the taste of the vegetable, but also its structure. Don't forget to salt the eggplants in the pan to taste.

If you want, use soy sauce instead of salt, but then be prepared that the overall taste of the salad will also change and become closer to Asian cuisine.

Cut the peeled onion into half rings. And also fry it in a frying pan. Usually I set the eggplants out to cool, and fry the onions in the same oil, adding as needed. Moreover, I also prefer to cook onions for this salad over high heat. I want it to be just lightly fried, until translucent, not done. Then it won't become very soft. Literally 1 teaspoon of granulated sugar and a little ground pepper added during the frying process greatly enriches the taste of fried onions.

This time I used beans canned in their own juice. It's very quick and convenient: just open the jar and drain the beans in a colander.

But if you cook the beans yourself, it is best to do this the day before. And then preparing the salad will take less than half an hour.

Please note that the main ingredients of the salad do not have a pronounced taste, they are rather neutral (beans, fried onions, and eggplants). Therefore, it seems appropriate to me to use a slight, almost imperceptible heat from green onions. And cheese with a pronounced bouquet will help saturate the salad with aroma and unusual taste. For example, Parmesan. I cut the Parmesan cheese using a special cheese knife into slices of different sizes. However, the cheese could have easily been grated.

All that remains is to put the dish together. In a separate large bowl, combine beans, fried onions and eggplants, mix everything and sprinkle with green onions. Arrange the salad in portions and add Parmesan. And no salad sauce!

Our salad turned out to be of excellent taste. In addition, the dish is very versatile: eggplants with beans can be served at the beginning of the feast as an appetizer, or they can also be served as a salad. And here, too, there are two options: the salad will acquire a completely different shade of taste depending on whether you want to present it as a warm salad or a cold one. Look for your favorite option! Bon appetit!

Beans with eggplants is a dish rich in valuable elements. Eating these products brings exceptional benefits to the body. Beans are a source of vegetable protein, which the body needs to increase muscle mass. Eggplants contain a full range of important vitamins and minerals. This vegetable holds the record for the amount of a substance such as molybdenum, which prevents the development of inflammatory joint diseases. We’ll tell you how to deliciously cook beans and eggplants in our article. Here we will present recipes for winter preparations from the products presented above.