Eggplants with beans for the winter - an ideal self-appetizer, a great hearty garnish or billet, which will help out when there is no time for cooking lunch or dinner. Both in a cold and in a warmed up form the dish will be pleased with a harmonious and balanced taste.
How to cook eggplant with beans for the winter?
If the idea of preparing the eggplant with beans for the winter was burning, the 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 obtaining the ideal result.
- Improve the taste of the preparation will allow the correct preparation of eggplant fruits: after cutting, the slices are salted and left for 30 minutes, which will relieve them of bitterness.
- Beans are poured with plenty of water and leave for at least 12 hours.
- Swollen beans are washed and boiled until cooked.
- Often dishes from beans and aubergines are closed for the winter in a hot form in sterile cans with boiled lids and do not require additional sterilization of vessels with the preform. For storage at room conditions, you need to turn the rolled cans over the lids and warm it up until it cools down.
Salad with beans and aubergines for the winter
A simple but tasty salad with beans and eggplants can be prepared using the recommendations in this recipe. If time allows and there is a desire, it is better to cut carrots with straw or cubes with the help of a knife, abandoning the grater - this appetizer will be more appetizing and beautiful in appearance.
Ingredients:
- eggplants and kidney beans - 1 kg each;
- carrots and bell peppers - 250 g;
- tomatoes - 750 g;
- garlic - 1,5 heads;
- granulated sugar - 0.5 tbsp. spoons;
- oil - 150 ml;
- salt - 1 tbsp. a spoon;
- vinegar - 50 ml.
Preparation
- Rub tomatoes, garlic, boil with salt, sugar, vinegar oil for 5 minutes.
- Lay eggplants, peppers, boil for 30 minutes.
- Add the boiled string beans, cook for another 15 minutes.
- Rolled eggplants with beans for the winter in sterile jars.
String beans with aubergines
No less tasty, but easier to get harvested eggplants with string beans for the winter. As a tomato base, you can use both fresh tomatoes and ready-made juice, saving time and energy. Less caloric snack will be if you lower the stage of pre-frying pods.
Ingredients:
- eggplant and string beans - 1 kg each;
- onions - 250 g;
- tomatoes - 0,5 kg;
- garlic - 4 teeth;
- granulated sugar - 1 tbsp. a spoon;
- oil - 120 ml;
- hops-suneli - 1,5 tsp.
- salt - 1 teaspoon;
- vinegar - 20 ml.
Preparation
- Sliced eggplants are sprinkled with oil and baked on a baking sheet at 200 degrees to a blush.
- Fry in the oil and pods of beans, adding onions.
- Rub tomatoes, boil with the addition of sugar, salt.
- Lay the fry with beans, eggplant, garlic, stew for 10-15 minutes.
- Stir in the vinegar, close hermetically eggplant with beans into steamed vessels.
Eggplant with red beans for the winter
Cooked from the next recipe, a snack of eggplant with beans for the winter does not take much time, especially if you prepare beans by soaking and boiling them in advance. Tomatoes can be passed through a grater, use a blender or even take a ready-made juice. Hot pepper is added as desired and to taste.
Ingredients:
- eggplant - 1 kg;
- red beans - 250 g;
- tomatoes - 1 kg;
- oil - 50 ml;
- salt, pepper, parsley.
Preparation
- Boil the beans.
- Fry eggplants until blush.
- Add tomatoes, beans, salt, pepper, stew for 10 minutes.
- Transfer the boiling mass to sterile jars, roll them up with lids.
Eggplants with white beans for the winter
Another tasty and nutritious winter salad with beans and eggplant can be prepared by applying the following recipe in practice. In this case, it is preferable to use white beans, which perfectly maintain shape, but at the same time it becomes soft and contrasts perfectly with other vegetables.
Ingredients:
- eggplant - 1 kg;
- white beans - 250 g;
- tomatoes - 750 g;
- Bulgarian pepper and carrots - 250 g;
- garlic - 1 head;
- oil - 180 ml;
- vinegar - 50 ml;
- sugar - 0,25 cup;
- salt - 1 tbsp. a spoon.
Preparation
- Boil with the addition of salt, sugar, oil and vinegar crushed tomatoes with garlic.
- Add eggplants, carrots, peppers, cook for 20 minutes.
- They put boiled beans, stew the mass for another 20 minutes.
- Preserve eggplants with beans and tomatoes for the winter in a sterile container.
Chanakhi from eggplant with beans for the winter
The saturation of the taste of the chanakha from eggplant with beans is achieved by pre-frying onions with carrots and using an impressive portion of beans, which, as in previous cases, is pre-cooked. If desired, the composition can be supplemented with herbs, putting it in a saucepan 5 minutes before the end of cooking.
Ingredients:
- eggplant - 1 kg;
- beans - 400 g;
- tomatoes - 750 g;
- Bulgarian pepper and carrots - 250 g;
- onions - 150 g;
- garlic - 0.5 heads;
- oil - 250 ml;
- vinegar - 50 ml;
- sugar - 75 g;
- salt - 1 tbsp. a spoon.
Preparation
- Fry the carrots and onions in butter and add them to a saucepan with sliced tomatoes, peppers, eggplant and boiled beans.
- Season vegetables with salt, sugar, vinegar, garlic and boil for 40 minutes.
- Roll eggplant with beans for the winter in steamed vessels.
Caviar from eggplants and asparagus beans
Surprisingly delicious, it is possible to make asparagus beans with eggplants in tomato sauce, if prepared in the form of salad or caviar, using the proportions of ingredients and the recommendations of this recipe. Piquant snack will give a bunch of fresh parsley, which can be supplemented with dill, cilantro or basil.
Ingredients:
- eggplant - 1,5 kg;
- beans asparagus - 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. a 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.
- Capture boiling eggplants with beans asparagus for the winter in steamed vessels.
Greek Appetizer with Beans and Eggplant
Adding a couple of snacks of Provencal herbs to the classic snack, it will be able to transform its taste characteristics, make it smoother and more refined. Harvested eggplants for the winter with beans in Greek - another worthy version of a hearty and nutritious dish, which can be stocked for future use during the ripening of fresh vegetables.
Ingredients:
- eggplant - 2 kg;
- beans - 0.5 kg;
- tomatoes - 1,5 kg;
- Bulgarian pepper, carrots - 0.5 kg each;
- garlic - 2 heads;
- oil - 250 ml;
- vinegar - 100 ml;
- sugar - 50 g;
- salt - 1 tbsp. a spoon;
- Provencal herbs - 1 teaspoon.
Preparation
- Rub tomatoes, add sugar, oil, salt, boil.
- Lay eggplants, peppers, carrots, boiled beans, cook for 40 minutes.
- Season the salad with herbs, garlic and after 5 minutes roll into steamed pots.
Lecho with beans and aubergines for the winter
The next snack is rightly called lecho due to the amount of Bulgarian pepper, which is part of its composition and its large slicing. Brighter and more appetizing dish will be if you take fruits of different colors. At will, the food can be filled with spicy and piquant, putting a bit of hot pepper and greens at the end of cooking.
Ingredients:
- eggplant and Bulgarian pepper - 1 kg each;
- beans - 2 cups;
- tomatoes - 1 kg;
- onions, carrots - 250 g;
- garlic - 1 head;
- oil - 170 ml;
- vinegar - 0.25 cup;
- sugar - 0.5 cup;
- salt - 1 tbsp. a spoon;
- hot peppers, herbs.
Preparation
- Rub tomatoes, boil with salt, sugar and oil.
- Lay eggplants, peppers, beans, stew for 30 minutes.
- Throw garlic, pepper, greens, pour vinegar, warm the mixture for 5 minutes.
- Ruffle lecho of eggplant and beans in a sterile container.
Eggplants with mushrooms and beans for the winter
If you add a little mushrooms to the canned eggplants with beans , the taste of the dish is transformed beyond recognition, acquiring a special flavor and extra nutritional value. The foremost component is without doubt the forest inhabitants, which must be properly processed and pre-boiled.
Ingredients:
- eggplants and mushrooms - 0.5 kg each;
- beans - 400 g;
- tomatoes - 1 kg;
- onion - 0,5 kg;
- garlic - 1 head;
- oil - 250 ml;
- vinegar - 100 ml;
- sugar - 40 g;
- salt - 50 g;
- vinegar - 1 tbsp. a spoon.
Preparation
- Fry individually onion oil, boiled mushrooms and eggplant.
- Combine the ingredients together, add ground tomatoes, salt, sugar and boiled string beans, put out for 15 minutes.
- Stir in the garlic, vinegar, spread the mass over the jars, which are sterilized for 30 minutes and rolled up.