Eggplant with beans for the winter: the best cooking recipes with photos and videos

Those who have tried canned eggplant with beans for the winter appreciate them. Although preparation is a rather troublesome business, the unusual smell and original taste of the salad will not leave the household and guests indifferent. The best recipes for this preservation are collected on culinary sites.

The presence of bitterness in blue fruits is due to the presence of nicotinic acid The amount of this substance in 9 kg is equivalent to the content in 1 cigarette. But not all varieties of eggplant taste bitter.

Recipe one

Canned eggplant for the winter will help diversify the table in the winter, when the list of vegetables in stores is rather scarce.

Ingredients for cooking:

• blue - 1 kg;
• 1 cup red or white beans;
• bell pepper - 750 g;
• 0.5 kg of onion;
• table vinegar - 1 tbsp. l.;
• 120 g granulated sugar;
• greens to taste (basil, cilantro, parsley);
• tomato - 1.5 kg;
• oil for frying;
• ground black pepper.

To preserve eggplant with beans for the winter according to this recipe, the beans should be soaked overnight in a large pot of water, as during this time it will increase by about 3 times. The next day, you can start canning.

Vegetables are washed and cut into small strips. Eggplants are placed in s alted water to remove bitterness.After half an hour, the little blue ones are taken out and fried in vegetable oil. Vegetables are laid out on a preheated pan in portions to form a characteristic fried surface.

Cooking recipes advise frying carrots and onions in separate pans. Then these vegetables are mixed with beans, and a homogeneous mass is prepared from tomatoes. Twisted tomatoes are placed in a saucepan, add the spices indicated in the recipe, and put on fire. After everything boils, table vinegar is poured into a saucepan with vegetables and all the fried vegetables are placed in this container. Eggplant caviar should boil over low heat for about half an hour.

Add chopped greens and garlic to the prepared preservation, and the vegetable mixture continues to boil for another quarter of an hour. After this time, the salad is packaged in sterilized jars and hermetically sealed. Canned eggplants with beans should be kept in a warm room until completely cooled, and then they are taken to the basement or pantry.

Eggplant is recommended for people suffering from anemia. This is due to the fact that they contain a large amount of iron and copper. Beans are equal to meat in terms of protein content. It is often used for vegetarian menus.

Recipe two

This eggplant appetizer is a great dressing for first courses, suitable for making stews. Even in ancient Rome, eggplant was used, considering it a medicinal plant. The leaves were used to prepare a remedy for gout pains, and the blue ones, boiled in oil, helped to cure bad teeth.

Required ingredients for 7 liter jars:

• 2 kg blue;
• 0.5 kg sweet bell pepper;
• 0.5 kg carrots;
• 300g refined sunflower oil;
• 1.5 kg of tomatoes;
• 1 cup with dried white beans;
• ½ cup vinegar;
• 1/3 cup s alt;
• 250 g sugar.

Boil beans until tender in water without s alt. It should be soft, but at the same time not fall apart. This recipe can also be made with green beans, but be aware that they cook much faster.

Peel the garlic, and cut the tomatoes into large slices, cutting out the place where the stalk was. Then twist all the tomatoes according to the recipe and garlic in a blender. You should not be afraid that the sauce will turn out to be very hot. Garlic loses this property during heat treatment.

Wash the carrots, peel off the top skin and rub on a coarse grater. Cut the eggplant with the top skin into small cubes. Soaking the blue ones in s alt water is not required for this canning method.

Place a container with ground tomato and chopped garlic on the stove. Boil lightly and pour refined oil, spices and vinegar into it. Be sure to follow the indicated proportions of the products. Otherwise, preservation may deteriorate.

The next step involves stewing vegetables. They are alternately placed in a saucepan with tomatoes and garlic. After each ingredient, you must wait until the contents boil again. Carrots are thrown first, then peppers, and eggplants are placed at the end. After the blue ones are added, the stew is cooked for 30 minutes. Be sure to periodically stir so that the vegetables boil evenly and do not burn. Then the cooked bean component is added. The contents of the pot are cooked for another 20 minutes.

During the stewing of vegetables, a container is prepared. Jars are sterilized in a convenient way (for example, in the oven, over steam or in the microwave). Be sure to boil metal lids for 15 minutes in a pot of water.

The prepared salad is laid out in jars and rolled up with lids. Preservation is wrapped in a warm blanket, and when its temperature drops to room temperature, eggplants with beans are taken away for storage for the winter.

Third way of canning

When buying blue ones to prepare beans with eggplant, you should choose only good fruits. The upper skin should have blue or purple hues, the vegetable should have a glossy surface and firm flesh. Overripe fruits have a green skin and are very firm.

Required ingredients for cooking:

• white or asparagus beans - 0.5 kg;
• 0.5 kg carrots;
• 0.5 cup sugar;
• 0.5 onion;
• 1.5 kg blue;
• 1.5 kg red, overripe tomatoes;
• hot pepper pods - 2 pcs.;
• 1 garlic head;
• 2 tbsp. l. s alt;
• 100 g table vinegar;
• 0.5 cup (refined) vegetable oil.

Before you cook eggplant with beans for the winter, you should put a pot of beans on the fire and boil until tender, but do not overcook. Cut carrots, peppers, blue ones and onions into small cubes. To prevent cutting onions from causing watery eyes, the knife is periodically wetted in cool water when cutting.

Fry carrots and onions in separate pans. Blue ones are poured with cold brine for 20 - 30 minutes. Tomatoes are peeled, boiled for a couple of minutes, then dipped in cold water and the top layer is removed. After that, grind the tomatoes, garlic and hot peppers with a blender.

Stir the fried vegetables with tomato puree, boil for 10 minutes, then add the eggplants taken out of the brine and simmer for about a third of an hour.Add sugar, s alt and boiled beans to the pan, boil for 10 minutes. In the same way, prepare a salad with asparagus beans. However, asparagus cooks quickly, so it is added at the end of cooking. The last step is adding vinegar and simmering the salad for 20 minutes.

Ready-made blue ones with beans for the winter, arrange them in sterile jars and immediately roll up the lids. To prolong the sterilization process, hot jars are covered with a blanket and left in this position for a day, and then taken to the basement to protect pickled vegetables from sunlight. According to the number of ingredients in this recipe, 9 half-liter jars of lettuce will be canned.

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