Eggplant with beans for the winter: the best cooking recipes, video

Eggplant and beans salad for the winter is a delicious and very satisfying snack. It can be served as a stand-alone dish or added to meat or fish. The preparation of such preservation does not take much time. Therefore, recipes for blanks from beans and eggplants are very popular.

Selection and preparation of ingredients

Eggplant is the main component. When choosing, you need to pay attention to the presence of cracks and wrinkles on the peel. Damaged fruits are not used for conservation. It is important that they are not overripe, otherwise there will be a lot of seeds in them, and the flesh will be dryish.

Choosing the right beans is just as important. For preservation, take both legumes and asparagus varieties. Before cooking, it needs to be sorted to remove damaged beans. Then it is soaked in water for 10-12 hours. Usually boiled beans are used for salads: they are placed in water, brought to a boil and cooked for 45-50 minutes.

How to cook eggplant with beans for the winter

There are a lot of options for such a snack. Despite the fact that the composition is partially repeated, each dish is unique in its own way due to the additional ingredients. It is recommended that you familiarize yourself with the best recipes for eggplant with beans for the winter. This will make it possible to create a dish that tastes exactly like individual preferences.

Classic eggplant with tomatoes and beans for the winter

This preparation will surely appeal to fans of vegetables and legumes. The dish turns out to be not only very tasty, but also very satisfying. At the same time, the process of preparing winter salad from beans and eggplant will not complicate even those who have no experience in preserving vegetables.

Ingredients:

• eggplant - 2 kg;
• tomatoes - 1.5 kg;
• legumes - 0.5 kg;
• Bulgarian pepper - 0.5 kg;
• garlic - 150 g;
• sugar - 100 g;
• salt - 1.5 tbsp. l .;
• vegetable oil - 300 ml;
• vinegar - 100 ml.

The dish turns out to be tasty and satisfying.

Cooking steps:

1. Dip the tomatoes in boiling water for 1-2 minutes, remove the skin.
2. Pass the tomatoes through a juicer or meat grinder or grind with a blender.
3. Pour the resulting juice into a saucepan, put on the stove.
4. When the tomato boils, add sugar, salt, oil and vinegar.
5. Add chopped garlic.
6. When the juice boils, combine with chopped pepper, stir.
7. Eggplants are cut into cubes, sent to a saucepan.
8. Simmer vegetables for 30 minutes, stir regularly.
9. Add legumes and cook for 15 minutes.

The finished dish must be immediately put into jars. The container is pre-sterilized. The workpiece is closed with iron lids, covered with a blanket, and left to cool.

Eggplant recipe with red beans and carrots for the winter

Preserves can be supplemented with a variety of vegetables. This recipe will help you prepare a special salad for the winter with eggplant, beans and carrots.

For 2 kg of the main product you will need:

• carrots - 1 kg;
• onions - 1 kg;
• red beans - 0.7 kg;
• garlic - 4-5 cloves;
• tomato juice - 2 l;
• salt, black pepper - to taste;
• vinegar - 250 ml;
• salt - 3 tbsp. l .;
• vegetable oil - 300 ml;
• sugar - 2 tbsp. l.

Red beans are rich in protein, macro- and microelements

Cooking steps:

1. The juice is poured into a saucepan, chopped onions and carrots are added there.
2. Vegetables are stewed for 30 minutes.
3. Add chopped eggplants, stir.
4. Salt, sugar and spices are added to vegetables.
5. Stir the components, make the fire smaller, extinguish for 1 hour.
6. Pour in vinegar, vegetable oil.
7. Garlic and legumes are added.
8. Cook for another 15 minutes.

Next, you need to close the eggplants with beans for the winter. Sterile jars are filled with snacks, the remaining space is poured with vegetable oil and covered with lids.

Delicious eggplant salad with green beans for the winter

This is an easy to prepare and very original preservation option. Unripe green beans are used instead of regular beans. Thanks to this component, the dish acquires unique taste.

Ingredients:

• nightshade - 1.5 kg;
• green beans - 400 g;
• onion - 2 heads;
• tomatoes - 3-4 pieces;
• vegetable oil - 100 ml;
• garlic - 3 cloves;
• sugar - 2 tsp;
• salt - 2 tbsp. l .;
• vinegar - 1 tbsp. l.

You can use unripe green beans

Subsequent stages:

1. Cut the onion in half rings, pour it into a saucepan with heated vegetable oil.
2. Add asparagus and chopped garlic.
3. The mixture is stewed for 15 minutes.
4. Peel off tomatoes, beat with a blender or pass through a meat grinder.
5. The resulting tomato juice is poured into a saucepan.
6. Salt, sugar and spices are added to taste.
7. When the mixture boils, baked eggplants are added to the composition.
8. The salad is cooked over low heat for another 30 minutes.
9. At the end, vinegar is introduced.

When baked eggplants with beans are ready for the winter, they need to be preserved. The snack is placed in a pre-sterilized jar with a screw cap. The container is then closed and allowed to cool at room temperature.

Eggplant and Bean Salad in Tomato Sauce

This is a popular vegetable snack recipe with legumes. It is recommended to close such a dish in 0.5 liter cans.

For 1 serving you will need:

• eggplant - 1 piece;
• tomatoes - 0.5 kg;
• chili pepper - half a pod;
• beans - 0.5 cups;
• a small bunch of parsley;
• vegetable oil - 3-4 tbsp. l .;
• salt, pepper - to taste.

You can store the salad at room temperature.

Cooking process:

1. The legumes need to be boiled until tender.
2. Whisk the tomatoes and peppers in a blender. Chopped parsley is added to the sauce.
3. Eggplants should be fried in vegetable oil.
4. Then add tomato dressing, stew for 5-7 minutes. Legumes are introduced into the composition and cook for another 3-5 minutes. Add spices and salt before removing the dish from the stove.
5. The finished salad is transferred to a jar. After that, the container is placed in water and boiled for 10 minutes.
6. Then it is rolled up with an iron lid and allowed to cool, wrapped in a blanket.

Eggplant with beans for the winter without sterilization

Using this recipe, you can significantly save the time for preparing a salad. This method involves seaming without sterilization.

For 2 kg of the main product take:

• legumes - 700 g;
• onions - 500 g;
• tomato juice - 1 l;
• garlic - 1 head;
• sweet pepper - 1 kg;
• sugar - 1 glass;
• vinegar - 100 ml;
• vegetable oil - 3-4 tbsp. l .;
• salt - 2 tbsp. l .;
• black pepper to taste.

After boiling, the beans should not be too soft, otherwise they will turn into puree.

Cooking methods:

1. The eggplants are cut into cubes, soaked in water for 20 minutes, then allowed to drain.
2. Fry onions in vegetable oil, add chopped pepper.
3. Vegetables are poured with tomato juice, brought to a boil.
4. Eggplant is introduced into the composition, stewed for 20 minutes.
5. Add salt, spices, garlic and legumes.
6. Pour vinegar into the mixture and cook for another 5 minutes.

It is not necessary to sterilize the curling jars of this salad. However, it is recommended to wash them with an antiseptic.

Eggplant appetizer with beans and mushrooms for the winter

If you want to make an original canned workpiece, you definitely need to pay attention to this recipe. With its help, a delicious salad of beans and eggplants is obtained, which is complemented by mushrooms.

Ingredients:

• eggplant - 1 kg;
• mushrooms - 700 g;
• dry legumes - 300 g;
• onions - 3-4 small heads;
• tomatoes - 600 g;
• parsley - a small bunch;
• sugar - 3 tsp;
• salt - 1 tbsp. l .;
• sunflower oil - 100 ml.

Can be served cold or warm

Cooking method:

1. Soak the legumes, boil until tender.
2. Wash the mushrooms under running water, cut into pieces and drain.
3. Chop the onion, fry in vegetable oil.
4. Add mushrooms, cook until excess liquid evaporates.
5. Introduce diced eggplant.
6. Kill the tomatoes and add the resulting paste to the rest of the ingredients.
7. Simmer for 25 minutes.
8. Add sugar, salt and spices.

Jars need to be filled with salad up to 2-3 cm from the edges. The remaining space is poured with heated sunflower oil, after which the container can be closed.

Eggplant roll with beans and cabbage for the winter

This recipe allows you to make an appetizing salad in a short period of time. This dish will surely delight lovers of cold appetizers.

Ingredients:

• eggplant - 1 kg;
• boiled beans - 500 g;
• cabbage - 400 g;
• carrots - 1 piece;
• tomato paste - 100 g;
• sweet peppers - 3 pieces;
• vinegar - 100 ml;
• vegetable oil - 100 ml;
• salt, pepper - to taste.

It is better to use red beans, as they do not lose structure and remain firm after boiling.

Cooking method:

1. Chop the cabbage and fry in vegetable oil.
2. Add bell peppers and chopped carrots.
3. Add tomato paste, stir.
4. When the mixture boils, add the chopped eggplant.
5. Simmer for 20 minutes.
6. Add legumes and cook for another 10 minutes.
7. Pour in vinegar.
8. Add salt and spices to the salad.

This dish does not need to be prepared with fresh legumes. You can make eggplants for the winter with canned beans. In this case, it is recommended to choose a piece of red beans, as it is less boiled and remains slightly firm.

Eggplant recipe with white beans for the winter

This snack option is perfect for those who don't have red fruits in stock. This salad combines eggplant, beans, peppers and tomatoes for the winter. Thanks to the combination of these components, a very tasty dish is obtained.

For 2 kg of the main product you will need:

• tomatoes - 1 kg;
• pepper - 0.5 kg;
• dry white beans - 0.5 kg;
• garlic - 7 cloves;
• vinegar - 100 ml;
• sugar - 1 glass;
• salt - 2 tbsp. l .;
• sunflower oil - 300 ml.

First of all, you should prepare the legumes. They are soaked overnight, then washed and boiled in water for 50 minutes.

Can be served with mashed potatoes

Cooking steps:

1. Peel the tomatoes, mince them along with the garlic.
2. The resulting mass is poured into a saucepan, brought to a boil.
3. Salt, sugar, vinegar and oil are added.
4. Pour the bell pepper and eggplant into the liquid.
5. Simmer for 30 minutes.
6. Add boiled fruits, stir, cook for another 20 minutes.

Put the salad in jars and close. You can sterilize containers in the microwave. To do this, set the maximum power on the device and place the cans inside for 5 minutes.

This dish can also be prepared with the addition of carrots:

Eggplant with asparagus beans for the winter

This recipe will appeal to lovers of pickled salads. The cooking process is very simple and includes a minimal set of ingredients.

You will need:

• nightshade - 2 kg;
• onion - 2 heads;
• asparagus beans - 400 g;
• parsley - 1 bunch;
• salt - 2 tbsp. l .;
• black pepper - 6-8 peas;
• sugar - 1 tbsp. l .;
• garlic - 2 cloves;
• vinegar - 100 ml.

It is best to store the salad in a cellar or other cool place.

Step by step cooking process:

1. Grind vegetables and herbs.
2. Cut the eggplants and boil them in salted water.
3. Chop the onion into half rings, mix with the legumes.
4. Add garlic and pepper.
5. Stir the components thoroughly.
6. Sprinkle the salad with parsley, transfer to the jar.
7. Mix vinegar, salt, pepper and sugar, heat over medium heat.
8. Make sure the components are dissolved.
9. Add the hot marinade to the salad jar.

After filling the container with pickled eggplants with beans for the winter, you need to put it in boiling water for 8-10 minutes. After that, it can be closed with lids and allowed to cool.

Eggplant with beans for the winter without vinegar

You can use a variety of preservatives to make a delicious salad. Vinegar is among the most popular. This recipe is perfect for those who do not like the sour taste.

Ingredients:

• eggplant - 2.5 kg;
• sweet pepper - 1 kg;
• onions - 1 kg;
• tomato - 1 kg;
• boiled legumes - 800 g;
• water - 0.5 l;
• sugar - 300 g;
• garlic - 2 heads;
• vegetable oil - 1 glass;
• salt - 5 tbsp. l.

It turns out an appetizer with a spicy taste

Cooking process:

1. Beforehand, all vegetables must be chopped and placed in a large saucepan.
2. Separately, heat the water, add sugar, salt and oil to it.
3. The resulting liquid is poured into chopped vegetables, after which the container is put on fire, brought to a boil, stewed for 30 minutes.
4. Finally, add the legumes and stir the dish.

The prepared salad is closed in sterile jars. The appetizer turns out to be very satisfying, so it can be served instead of a side dish.

Terms and methods of storage

It is recommended to keep the workpieces in a cool and dark place. A cellar or basement is best suited for this purpose. You can store jars of salad in your closet or refrigerator.

The optimum storage temperature is 6-8 degrees. In such conditions, the workpiece will stand for at least 1 year. If the temperature exceeds 10 degrees, the period is reduced to six months. Rolls made without sterilization are recommended to be stored for no longer than 6 months.

Conclusion

Eggplant and bean salad for the winter is an excellent solution for those who want to close an appetizing snack. It is very simple to prepare such a dish and it does not take much time. Eggplants and legumes work well with other vegetables, which can enrich the flavor of the salad, making it more original. Compliance with the basic rules of conservation will allow you to store the workpiece for a long period.

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