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

Eggplant and bean salad for the winter is a delicious and very filling appetizer. It can be served as a separate dish or complemented with meat or fish. Preparing such preservation does not take much time. Therefore, recipes for beans and eggplants are very popular.

Selection and preparation of ingredients

The main component is eggplant. When choosing, you need to pay attention to the presence of cracks and wrinkles on the peel. Damaged fruits are not used for preservation. It is important that they are not overripe, otherwise they will have a lot of seeds and the flesh will be dry.

Equally important is the correct choice of beans. Both legume and asparagus varieties are used for preservation. Before cooking, you need to sort it out to remove damaged beans. Then it is soaked in water for 10-12 hours.Usually boiled beans are used for salads: placed in water, brought to a boil and cooked for 45-50 minutes.

How to cook eggplants and beans for the winter

There are a lot of options for this snack. Despite the fact that the composition is partially repeated, each dish is unique in its own way due to additional ingredients. It is recommended that you familiarize yourself with the best recipes for preparing eggplant and beans for the winter. This will allow you to create a dish whose taste will exactly match your individual preferences.

Classic eggplants with tomatoes and beans for the winter

This preparation will definitely appeal to lovers of vegetables and legumes. The dish turns out not only very tasty, but also very satisfying. At the same time, the process of preparing winter bean and eggplant salad will not be difficult even for those who do not have experience in preserving vegetables.

Ingredients:

• eggplants – 2 kg;
• tomatoes – 1.5 kg;
• legumes – 0.5 kg;
• bell 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 tasty and satisfying

Cooking steps:

1. Place the tomatoes in boiling water for 1-2 minutes, remove the skin.
2. Pass the tomatoes through a juicer or meat grinder or chop with a blender.
3. Pour the resulting juice into a saucepan and place 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 and stir.
7. Eggplants are cut into cubes and placed in a saucepan.
8. Simmer vegetables for 30 minutes, stir regularly.
9. Add beans, cook for another 15 minutes.

The finished dish should be immediately placed in jars.The container is first sterilized. The workpiece is closed with iron lids, covered with a blanket, and left to cool.

Recipe for eggplants with red beans and carrots for the winter

Canned food can be supplemented with a variety of vegetables. This recipe will help you prepare a special winter salad of eggplants with beans and carrots.

For 2 kg of the main product you will need:

• carrots – 1 kg;
• onion – 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 and stir.
4. Salt, sugar and spices are added to the vegetables.
5. Stir the ingredients, reduce the heat, and simmer for 1 hour.
6. Pour in vinegar and vegetable oil.
7. Add garlic and legumes.
8. Cook for another 15 minutes.

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

Delicious eggplant salad with green beans for the winter

This is an easy-to-prepare and very original preservation option. Instead of regular beans, unripe green beans are used. Thanks to this component, the dish acquires a 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 into half rings and pour into a pan with heated vegetable oil.
2. Add asparagus and chopped garlic.
3. The mixture is simmered for 15 minutes.
4. Peel the tomatoes, beat them with a blender or pass them through a meat grinder.
5. The resulting tomato juice is poured into a saucepan.
6. Add salt, sugar and spices to taste.
7. When the mixture boils, add baked eggplants.
8. Cook the salad over low heat for another 30 minutes.
9. At the end vinegar is added.

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

Eggplant and bean salad in tomato sauce

This is a popular recipe for a vegetable snack with legumes. It is recommended to seal this dish in 0.5 liter jars.

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.

The salad can be stored at room temperature

Cooking process:

1. Beans need to be boiled until tender.
2. Beat tomatoes and peppers in a blender. Add chopped parsley to the sauce.
3. Eggplants need to be fried in vegetable oil.
4. Then add tomato dressing and simmer for 5-7 minutes. Beans are added and cooked for another 3-5 minutes. Before removing the dish from the stove, you need to add spices and salt.
5. The finished salad is transferred to a jar.After this, 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.

Eggplants with beans for the winter without sterilization

With this recipe you can significantly save time preparing the salad. This method involves seaming without sterilization.

For 2 kg of the main product take:

• legumes – 700 g;
• onion – 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 cooking, the beans should not be too soft, otherwise they will turn into puree.

Cooking methods:

1. Eggplants are cut into cubes, soaked in water for 20 minutes, then allowed to drain.
2. Onions are fried in vegetable oil, chopped pepper is added.
3. Pour tomato juice over the vegetables and bring to a boil.
4. Add eggplants and simmer 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 jars to wrap this salad. However, it is recommended to wash them using an antiseptic.

Appetizer of eggplant with beans and mushrooms for the winter

If you want to make an original canned product, you should definitely pay attention to this recipe. With its help, you get a very tasty salad of beans and eggplants, which is complemented by mushrooms.

Ingredients:

• eggplants – 1 kg;
• mushrooms – 700 g;
• dry legumes – 300 g;
• onion – 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 and boil until tender.
2. Wash the mushrooms under running water, cut into pieces and let drain.
3. Chop the onion and fry in vegetable oil.
4. Add mushrooms, cook until excess liquid evaporates.
5. Add diced eggplant.
6. Chop the tomatoes and add the resulting paste to the remaining ingredients.
7. Simmer the dish for 25 minutes.
8. Add sugar, salt and spices.

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

Rolling eggplants with beans and cabbage for the winter

This recipe allows you to make a delicious salad in a short period of time. The dish will definitely please lovers of cold appetizers.

Ingredients:

• eggplants – 1 kg;
• boiled beans – 500 g;
• cabbage – 400 g;
• carrots – 1 piece;
• tomato paste – 100 g;
• sweet pepper – 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 their structure and remain firm after cooking.

Cooking method:

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

This dish does not have to be made from fresh legumes. You can make eggplants for the winter with canned beans.In this case, it is recommended to choose a preparation made from red beans, since they are less boiled and remain slightly hard.

Recipe for eggplants with white beans for the winter

This snack option is ideal for those who do not have red fruits on hand. This salad combines eggplant, beans, peppers and tomatoes for the winter. The combination of these ingredients results in a very tasty dish.

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 and pass through a meat grinder along with the garlic.
2. The resulting mass is poured into a saucepan and brought to a boil.
3. Add salt, sugar, vinegar and oil.
4. Add bell peppers and eggplants to the liquid.
5. Simmer for 30 minutes.
6. Add boiled fruits, stir, cook for another 20 minutes.

The salad needs to be put into jars and closed. You can sterilize the container in the microwave. To do this, set the device to maximum power and place the jars inside for 5 minutes.

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

Eggplants with green beans for the winter

Lovers of pickled salads will love this recipe. The cooking process is very simple and includes a minimum set of ingredients.

You will need:

• nightshade – 2 kg;
• onion – 2 heads;
• green 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 better to store the salad in a cellar or other cool place.

Step-by-step cooking process:

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

Having filled the container with pickled eggplants and beans for the winter, it should be placed in boiling water for 8-10 minutes. After this, you can close it with lids and let it cool.

Eggplants with beans for the winter without vinegar

To prepare an appetizing salad, you can use different preservatives. Among the most popular is vinegar. This recipe is perfect for those who do not like a sour taste.

Ingredients:

• eggplants – 2.5 kg;
• sweet pepper – 1 kg;
• onion – 1 kg;
• tomato – 1 kg;
• boiled legumes – 800 g;
• water – 0.5 l;
• sugar – 300 g;
• garlic – 2 heads;
• vegetable oil – 1 cup;
• salt – 5 tbsp. l.

Makes a savory snack

Cooking process:

1. First, all the vegetables must be chopped and placed in a large saucepan.
2. Separately, heat the water, add sugar, salt and butter.
3. The resulting liquid is poured over the chopped vegetables, after which the container is placed on the fire, brought to a boil, and simmered for 30 minutes.
4. At the end you need to add legumes and stir the dish.

The finished salad is sealed in sterile jars. The appetizer turns out to be very satisfying, so it can be served at the table instead of a side dish.

Storage periods and methods

It is recommended to keep the blanks in a cool and dark place. A cellar or basement is best suited for these purposes. You can store jars of salad in the pantry or refrigerator.

The optimal storage temperature is 6-8 degrees. In such conditions, the workpiece will last for at least 1 year. If the temperature exceeds 10 degrees, the period is reduced to six months. Sealings 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 finish off a delicious appetizer. Preparing such a dish is very simple and does not require much time. Eggplants and legumes go well with other vegetables, thanks to which you can enrich the taste of the salad, making it more original. Compliance with the basic rules of preservation will allow you to store the workpiece for a long period.

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