Eggplant salad with beans. Eggplant and beans salad for the winter: recipes

29.03.2020

Eggplant with beans for the winter is the perfect independent snack, great hearty side dish or a blank that will help out in the absence of time for cooking lunch or dinner. Both cold and heated, the dish will delight you with a harmonious and balanced taste.

How to cook eggplant with beans for the winter?

If you have an idea to prepare eggplants with beans for the winter, best recipes presented in the selection below will help you decide on the most acceptable version of the snack, and the relevant recommendations will ensure the correct execution of the technology and get the perfect result.

The correct 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.
The beans are poured with plenty of water and left for at least 12 hours.
Swollen beans are washed and boiled until tender.
Often, bean and eggplant dishes are sealed for the winter hot in sterile jars with boiled lids and do not require additional sterilization of the vessels with the preparation. For storage under room conditions, you need to turn the rolled up jars onto lids and wrap them warmly until they cool.

Salad with beans and eggplant for the winter

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

Ingredients:

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

Preparation

Grind tomatoes, garlic, boil with salt, sugar, oil, vinegar for 5 minutes.
Eggplants, peppers are laid, the mass is boiled for 30 minutes.
Add boiled beans, cook for another 15 minutes.
Roll eggplants with beans for the winter in sterile jars.

Green beans with eggplant

Harvested eggplants with green beans for the winter will turn out to 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 nutritious snack will be if you omit the stage of pre-frying the pods.

Ingredients:

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

Preparation

Chopped eggplants are drizzled with oil and baked on a baking sheet at 200 degrees until blush.
Bean pods are fried in oil, adding onions.
Grind tomatoes, boil with the addition of sugar and salt.
Fry with beans, eggplants, garlic is laid, stewed for 10-15 minutes.
Stir in vinegar, close the eggplants and beans hermetically in steamed vessels.

Eggplant with red beans for the winter

An eggplant and beans snack prepared according to the following recipe will not take much time for the winter, 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 peppers added as desired and to taste.

Ingredients:

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

Preparation

Beans are boiled.
Fry eggplants until blush.
Add tomatoes, beans, salt, pepper, stew for 10 minutes.
Transfer the boiling mass into sterile jars, roll up the 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 retains its shape, but at the same time becomes soft and contrasts beautifully with the rest of the 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.

Preparation

Chopped tomatoes with garlic are boiled with the addition of salt, sugar, oil and vinegar.
Add eggplants, carrots, peppers, cook for 20 minutes.
Lay the boiled beans, stew the mass for another 20 minutes.
Canned eggplants with beans and tomatoes for the winter in a sterile container.

Eggplant chanakhs with beans for the winter

The saturation of the taste of eggplant chanakhi with beans is achieved by pre-frying the onions with carrots and using an impressive portion of beans, which, as in previous cases, is pre-boiled. If desired, the composition can be supplemented with herbs by placing them 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;
onions - 150 g;
garlic - 0.5 heads;
oil - 250 ml;
vinegar - 50 ml;
sugar - 75 g;
salt - 1 tbsp. spoon.

Preparation

Fry carrots and onions in oil, add to a saucepan with chopped tomatoes, peppers, eggplants and boiled beans.
Season vegetables with salt, sugar, vinegar, garlic, boil for 40 minutes.
Roll eggplants with beans for the winter in steamed vessels.

Eggplant and asparagus caviar

Asparagus beans with eggplants in tomato sauce, if you cook it in the form of salad or caviar, using the proportions of the ingredients and the recommendations of this recipe. A bunch of fresh parsley will add spice 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;
Bulgarian pepper - 0.5 kg;
parsley - 1 bunch;
garlic - 2 heads;
oil - 250 ml;
vinegar - 50 ml;
sugar - 100 g;
salt - 1 tbsp. spoon.

Preparation

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

Greek appetizer with beans and eggplant

Add a couple of pinches to a classic snack provencal herbs, it will be possible to transform its taste characteristics, make it more aromatic and refined. with Greek beans is another decent version of the hearty and nutritious dish, which you can stock up on for future use during the ripening period of fresh vegetables.

Ingredients:

eggplant - 2 kg;
beans - 0.5 kg;
tomatoes - 1.5 kg;
bell peppers, carrots - 0.5 kg each;
garlic - 2 heads;
oil - 250 ml;
vinegar - 100 ml;
sugar - 50 g;
salt - 1 tbsp. spoon;
Provencal herbs - 1 tsp.

Preparation

Grind tomatoes, add sugar, oil, salt, boil.
Eggplants, peppers, carrots, boiled beans are laid, boiled for 40 minutes.
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 rightfully called lecho due to the amount of bell pepper included in its composition and its large slicing. Brighter and appetizing dish will be, if you take fruits of different colors. If desired, the dish can be filled with pungency and piquancy by adding a little hot pepper and herbs at the end of cooking.

Ingredients:

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

Preparation

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

Eggplant with mushrooms and beans for the winter

If you add a little mushrooms to the canned food, the taste of the dish is transformed beyond recognition, acquiring a special aroma and additional nutritional value. The priority component is undoubtedly the forest dwellers, which must be properly processed and boiled beforehand.

Eggplant is a very unusual vegetable that can be combined with many foods and seasonings. They are very sensitive to the tastes and aromas of their "neighbors", so even a slight change in the composition of the ingredients entails a change in the taste of the dish. August is the very time when vegetables delight us with their abundance, isn't this a reason to start preparing for future use? Today I would like to talk about a new salad for the winter in my notebook - an eggplant salad with beans for the winter.

At first glance, it seemed to me incompatible ingredients: beans and eggplants, but I decided to take a chance. And in the end I didn’t regret the delicate, even silky taste of the salad, the slight sourness thanks to the tomatoes and the pungency of red pepper - exactly what I wanted! In general, it is very tasty, I recommend it to all lovers of legumes and blue ones.

To prepare an eggplant salad with beans for the winter, you will need

Ingredients:

Eggplant (blue or white) - 2 kg,
Beans (boiled) - 1 kg,
Carrots - 500 grams,
Bell pepper- 500 grams,
Ripe tomatoes - 1 kg,
Onions - 200 grams,
Tomato paste - 1.5 tbsp spoons (optional),
Garlic - 200 grams,
Hot red chili pepper - 1 pod (medium),
Vegetable oil(refined) - 200 ml,
Granulated sugar - 1 tbsp. spoon,
Salt - 2 tbsp. spoons,
Vinegar essence (70%) - ½ tbsp. spoons,
Ground black pepper - 0.5 tsp,
Fresh herbs on request.

Cooking process:

First, rinse the red or white beans, add to the multicooker bowl and pour hot water so that it completely covers it. Close the lid and, choosing the "Legumes" mode, cook the beans for 30 - 40 minutes. If you then add such beans to the workpieces, then 30 minutes will be enough for cooking, it is important that it is not overcooked. An important nuance of cooking in a multicooker, it is not necessary to pre-soak it overnight.

Or we cook it in the standard and usual way on the stove until cooked. I boil the beans in advance, and then pack them in bags and send them to the freezer for storage. I boil beans in a multicooker - a pressure cooker.

Prepare the rest of the components for the workpiece.

Peel and rinse carrots, and grate for Korean carrots.

Peeled onion cut into thin half rings or quarters. Peel the garlic and pass through the garlic press.

Chop hot peppers with a blender or cut into very small cubes.

Rinse the bell pepper, remove the seeds and stalk from it, then cut lengthwise into long thin strips.

Cut the white eggplants into large cubes.

Tomatoes can be minced in a meat grinder or blender, or simply cut into small cubes. Transfer the tomatoes to a deep saucepan with a thick bottom, simmer for 5 minutes.

Add the onion and garlic immediately. Then add tomato paste and simmer for another 3 to 4 minutes.

Add carrots, eggplants, bell peppers, vegetable oil, salt and granulated sugar to the saucepan. Mix everything and cook over low heat for half an hour.
The very last ingredients will be boiled beans, hot peppers, and vinegar essence. Stir the ingredients and simmer for another 15 minutes over low heat.

Prepare jars, it is best to use a small glass container for preparing vegetables winter salads... Rinse and sterilize them in a way convenient for you (microwave, oven, multicooker, stand for cans over steam). The metal lids must be boiled.

Spread out hot salad from eggplant and beans into prepared jars and immediately roll up the lids for the winter. As always, wrap the jars with the blank overturned on the lid with a warm blanket for additional sterilization and after complete cooling send to underground or basement for further storage.

I was pleased with the taste of such a wonderful eggplant salad for the winter, I will be glad if you take a sample and also make such a snack for the winter. Successful preparations and bon appetit! Thanks to Slavyana for the recipe and step-by-step photos.

Perhaps you will like the preparation of green beans salad with vegetables:

Best regards, Anyuta.

A variety of snacks are prepared from eggplant, as they go well with the most different vegetables... One of the best options is eggplant with beans for the winter. It is not only delicious but also hearty snack, since beans are a source of valuable vegetable proteins. You can make an eggplant salad with beans by different recipes, here are some proven options.

The main ingredients are eggplants 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. There is no need to peel eggplants from the skin, but you can peel vegetables if you so desire.

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

Tip: You don't need to put salt on the eggplants, but soak them in salt water. In this case, it will be enough to squeeze and dry the pieces well.

Beans for harvesting can be used in different ways. These can be dry beans (white or red), green beans, or asparagus beans. Dry beans are the ones to mess around with the most. They will need to be soaked in cold water the night before and boiled in fresh water in the morning until soft. Salt is added at the very end when the beans are very soft.

The green beans and asparagus beans only need to be washed and peeled, that is, to remove the tough vein that runs through the place where the valves meet on both sides. Prepared beans are cut into short pieces

Interesting facts: there are more than 200 types of beans in total, 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 piece is so tasty that you will lick your fingers. Spicy and aromatic salad will give you a feeling of fullness for a long time. It is prepared from white beans and tomatoes.

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

First of all, you need to wash all vegetables well. Peel carrots, garlic and bell peppers. You do not need to peel tomatoes and eggplants; you only need to cut the stalks of these vegetables.

Advice! This and other recipes indicate the weight of vegetables that have already been peeled. Therefore, you need to buy a slightly larger quantity than indicated in the list.

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

Read also: Sweet tomatoes for the winter - 11 recipes

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

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

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

Greek salad with beans and vegetables

A popular preparation is "Greek" salad, this is a dish of beans with vegetables, eggplant can also be included in its composition.

1 kg of dry beans;
2.5 kg of sweet pepper;
3 kg of tomatoes;
2 kg eggplant;
1 kg of carrots;
500 gr. onions;
150 g Sahara;
3 tablespoons of salt;
400 ml of vegetable oil;
50 ml vinegar (9%);
6 large cloves of garlic;
1 bunch of herbs, 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, add fresh water, and cook. You need to cook until soft, but you should make sure that the beans do not fall apart. Drain the beans into a colander.

Cut the eggplants into large cubes or slices, the choice of cutting option is a matter of taste. Salt the eggplants and fry until half cooked. Transfer the fried vegetables to a large saucepan.

Then, onions, which were chopped into small cubes, and carrots, grated on a coarse grater, are placed in a pan with eggplants. Cut the bell peppers and tomatoes into small cubes. Wash the greens well and chop finely. We put all the vegetables and herbs in a saucepan with eggplants and onions, mix and simmer over low heat for about 1 hour, we count the time from the moment of boiling.

Add salt and sugar 10 minutes before cooking. And at the very end of stewing, pour in the vinegar. We lay out the hot salad in sterile jars, roll it up tightly.

Eggplant chanakhs with beans

Canakhi can be prepared for future use. In the original, this dish of Georgian cuisine is prepared from lamb with vegetables. But for winter harvesting Of course, we will not use meat, we will prepare this dish from eggplant with beans. You can eat the preparation just like that, or add it in the process of cooking the stew.

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

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

Read also: Bell pepper lecho for the winter - 11 recipes "lick your fingers"

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

First, fry the onions in a pan with the addition of carrots. Then we transfer the fried vegetables to a saucepan, and put the eggplants, squeezed from salt and squeezed out eggplants, bell peppers and tomatoes there. Pour in the oil. Simmer for 40 minutes. Then add sugar, salt and continue stewing for 20 minutes. Next, add chopped and pounded garlic, pour in the vinegar. Stir, let it boil.

We put the hot salad in sterilized jars, close it tightly and cool it, having previously wrapped it in blankets.

Green beans salad

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

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

We wash all vegetables thoroughly. Cut the eggplants into cubes, you do not need to peel them. Put the eggplants in a large bowl, pour in cold water, add a tablespoon of salt and stir gently. We leave for half an hour. Then we drain the brine, squeeze the eggplants.

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

Fry the onions in a pan until translucent, then add the chopped beans and continue to fry for another 10 minutes. We take out the vegetables with a slotted spoon so that the oil remains in the pan. Put the eggplants in a frying pan and quickly fry for 3-5 minutes. Add oil during frying, if necessary.

Pour the prepared tomato mass into a saucepan, bring to a boil. Put the fried eggplants, beans and onions in 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 workpiece on sterilized cans and immediately roll it up.

Eggplant with asparagus beans in tomato

You can cook salad and so. This is a variety of green beans, but unlike the latter, it does not have tough fibers. Asparagus beans are consumed exclusively in an unripe form. Let's make a salad from asparagus beans with eggplants in tomato sauce.

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

We make the fill. To do this, twist tomatoes, Bulgarian and hot pepper, garlic.

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

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

Eggplant salad with beans for the winter is appreciated for its ingredients and the wonderful taste of various vegetables. The workpiece will help out in the absence of time to prepare dinner. It is good both cold and hot.

Eggplants, which are part of the salad, contain fiber, proteins, iron, all the macroelements necessary for the body, trace elements, 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.

Different vegetables add their own distinct flavor, giving each dish an aroma and flavor. Try to use hybrid varieties that are free of bitterness and young eggplants with unripe seeds.

Please note that the value of eggplants does not diminish in canned foods. The main thing to remember is that overripe fruits contain a harmful substance - solanine. At the same time, eggplants with a white peel are tender, pleasant to the taste and practically does not contain corned beef.

How to cook eggplant salad with beans for the winter - 15 varieties

The beans are well boiled in the tomato mass, soft, but perfectly retained their shape. The vegetables are also not boiled and kept their beautiful shape. The salad is beautiful and delicious.

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.

Preparation:

Rub the carrots on korean grater, remove the stalk from the eggplant and pepper and cut into large pieces. Pass the garlic and tomatoes through a meat grinder.

Add oil, sugar, salt, vinegar, vegetable oil to ground tomatoes, stir and cook.

After boiling the mixture, add carrots, then pepper and after boiling - eggplant and cook the mixture for 20 minutes. After adding the beans, continue cooking for another 20 minutes.

Fill sterilized jars with salad, roll up the lids and wrap with a blanket and leave to cool.

Salad can be a separate dish and an excellent side dish. It can be used cold and heated.

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

Preparation:

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

Pass the tomatoes and garlic through a meat grinder. After bringing the mixture to a boil, add oil, salt, sugar and vinegar.

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

This sequence allows the vegetables to release the juice needed to coat the vegetables during cooking. In this case, it is advisable 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 vegetables for half an hour, stirring occasionally. Add the beans and boil for another 20 minutes.

Spread the hot mass in sterilized jars, seal with lids and wrap up with a blanket, keeping to cool.

The salad is fragrant, hearty, and should be appreciated. Beans add satiety to the salad, garlic and allspice add flavor.

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. (additionally 2 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)

Preparation:

Soak the beans for 1.5 hours, boil without salt until tender - 30 - 40 minutes.

White beans are cooked much faster than red beans and do not require prolonged soaking.

Cut the tail off the eggplant, cut in half and rub with salt to remove the bitterness. Soak in this state for 20 minutes and wash off the emerging drops of liquid with salt.

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

Add peppers, carrots and onions and cook for another 5-10 minutes. Add eggplant, salt, sugar, butter, bay leaf and peppercorns. Stir the mixture and simmer for 30 minutes.

Then add the beans and vinegar and simmer for 5 minutes. Spread hot salad in sterilized jars, screw with lids. Insulate the banks and let cool.

It is practically possible not to sterilize the banks. It is perfectly stored even with room temperature... For reinsurance, you can sterilize the salad with the lids covered for about fifteen minutes.

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

Even if you do not like eggplants for their specific taste, you will definitely like the salad. In combination 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.

Preparation:

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

Put sugar, salt in the tomato mixture, pour in the oil, stir and cook for 2 minutes. Add the eggplants and cook until 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 the jars. Screw the lids back on, leave to cool by turning the cans over.

Beans are a meat substitute as they contain a large amount of vegetable protein. During the fast, it can be used as a nutritious and satisfying meal in its own right.

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.

Preparation:

Soak the beans for 6-8 hours.

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

Pour the beans with water (no salt) and cook for 40 minutes. The main thing is that they do not boil.

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

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

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

Transfer hot vegetable stew in sterilized jars, close the lids, turn over and wrap heat until cool. Store in the dark outside the refrigerator.

Cooking salad is troublesome, but households and guests will appreciate original taste... A salad with an unusual smell of herbs and taste will not leave indifferent guests either.

Ingredients:

Eggplant - 1 kg.
Beans - 1 glass
Bulgarian pepper - 750 g.
Tomatoes - 1.5 kg.
Onions - 0.5 kg.
Sugar - 100 g.
Frying oil
Table vinegar - 1 tbsp. l.
Greens, ground pepper - to taste

Preparation:

Soak the beans for 8 to 10 hours.

Cut the vegetables into strips. Place the eggplants in salted water for half an hour to remove the bitterness. Saute 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 comes to a boil, 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 into prepared jars, roll up the lids, wrap it up warmly, and let it cool until it cools.

White beans go well with vegetables, they cook quickly, keeping 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 pepper into strips, eggplant into large cubes. Grind the 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, transfer the salad quickly. Roll up the lids, wrap the cans warmly.

Garlic and hot peppers add spice to the salad, 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 should be firm. 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.

Preparation:

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

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

Put the refried vegetables in tomato puree, stir and boil for 10 minutes. Add eggplant and simmer for a third of an hour.

Put sugar and salt in a saucepan and cook for 10 minutes. At the end of cooking add green beans, vinegar and boil for 20 minutes.

Transfer the prepared hot salad to prepared jars, tighten the lids. For sterilization, cover the jars with a blanket until they cool.

The salad is quite simple, but hearty 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 pepper, eggplant and carrots into pieces. Grind the tomatoes, garlic and cook, adding sugar, salt, oil and vinegar for 5 minutes.

Add eggplants, peppers and boil for about half an hour. Add the boiled beans and cook for 15 minutes.

Roll the salad into sterilized jars. Wrap warm 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.

Preparation:

Boil the beans until tender and peel the vegetables.

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

Combine vegetables, add beans. Cut the eggplants into cubes and sprinkle with salt and soak a little - the bitterness should go with the allocated juice.

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

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

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

Spread the boiling salad over the jars, roll up the lids. Cover with a blanket and let the inverted jars cool.

The baked eggplant salad is lighter than the boiled eggplant salad. It is fragrant due to spices, less high-calorie 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.
Hops - suneli - 1.5 tsp

Preparation:

Cut the eggplant into slices, drizzle with oil and bake on a baking sheet until golden brown at 200 degrees. Sauté the chopped beans and onions.

Grind the tomatoes, add sugar, salt and boil. Add toasted beans and onions, chopped eggplant, and chopped garlic.

Simmer the mass for 15 minutes. Pour in the vinegar, mix the mass and transfer to sterilized jars. Roll up the jars of salad hermetically with lids.

Red beans are high in starch and boil down quickly. It is important not to digest it. The salad is spicy due to the use of bitter peppers and aromatic due to the herbs.

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

Ingredients:

Eggplant - 1 kg.
Red beans - 250 g.
Bell pepper and tomatoes - 1 kg each.
Vegetable oil - 50 ml.
Salt - 1 tsp
Hot pepper, parsley - to taste

Preparation:

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

Fry the eggplant, cut into rings, until blush.

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

Transfer the boiling mass to sterilized jars, roll up the lids.

Beans add satiety 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.
Onions - 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, finely chop the onion, mince the garlic, chop the carrots.

Pour oil into a large container, fry the onions, carrots, eggplants.

Add eggplants, tomatoes, garlic, salt, ground pepper and simmer for 15 minutes. Add the beans, stir the mixture and simmer for another 15 minutes.

Spread the boiling mass into sterilized jars, close with sterilized lids.

Due to frying carrots and onions, the taste of the salad is rich. The satiety of the salad is associated with the use of large quantities of beans. The aroma is provided by the greenery.

Ingredients:

Eggplant - 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 slices. Fry chopped onions, carrots, add to vegetables and beans.

Add salt, sugar, salt, chopped garlic, vinegar and boil the mixture for 40 minutes. Add the herbs 5 minutes before the end of cooking. Divide the salad into sterilized jars and roll up the lids.

Eggplant salad with mushrooms

The taste of the salad with the addition of forest dwellers transforms beyond recognition. The salad becomes more satisfying and richer in nutrients.