The best recipes for cooking eggplant with beans for the winter
Those who have tried preservation of eggplants with beans for the winter appreciate them. Although the preparation is a rather troublesome business, the unusual smell and original taste of the salad will not leave indifferent households and guests. 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 equal to the content in 1 cigarette. But not all eggplant varieties have a bitter taste.
First recipe
Canned eggplants for the winter will help to make a varied table in the winter, when the list of vegetables in stores is rather scarce.
Cooking ingredients:
- blue ones - 1 kg;
- 1 cup red or white beans
- Bulgarian pepper - 750 g;
- 0.5 kg of onions;
- table vinegar - 1 tbsp. l .;
- 120 g granulated sugar;
- greens to taste (basil, cilantro, parsley);
- tomato - 1.5 kg;
- frying oil;
- ground black pepper.
To preserve eggplants and beans for the winter according to this recipe, the beans should be soaked overnight in a large pot of water, since during this time they will increase by about 3 times. The next day, you can start canning.
The vegetables are washed and cut into small strips. Eggplants are placed in salted water to remove the bitterness. After half an hour, the blue ones are taken out and fried in vegetable oil. Vegetables are laid out in portions in a preheated pan to form a characteristic crispy surface.
Cooking recipes recommend frying carrots and onions in separate pans. Then these vegetables are mixed with beans, and a homogeneous mass is prepared from the tomatoes. The twisted tomatoes are placed in a saucepan, the spices indicated in the recipe are added 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.
Chopped herbs and garlic are added to the preservation being prepared, 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 they cool completely, and then they are taken to the basement or closet.
Eggplants are recommended for food 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 meals.
Second recipe
This eggplant appetizer is an excellent dressing for first courses, perfect for making stews.Even in ancient Rome, eggplant was used, considering it a medicinal plant. A medicine for gout pains was prepared from the leaves, and the blue ones, boiled in oil, helped to cure aching teeth.
Required ingredients for 7 liter jars:
- 2 kg of blue;
- 0.5 kg of sweet bell pepper;
- 0.5 kg of carrots;
- 300 g of refined sunflower oil;
- 1.5 kg of tomatoes;
- 1 cup dried white beans
- ½ cup vinegar;
- 1/3 cup salt
- 250 g of sugar.
Boil the beans until tender in water without salt. It should be soft, but at the same time not disintegrate. You can also cook this recipe with green beans, but keep in mind 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 the garlic in a blender. Do 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 eggplants together with the top skin into small cubes. Soaking the blue ones in salt water is not required for this canning method.
Place the bowl with the minced tomato and minced garlic on the stove. Boil lightly and pour in refined oil, spices and vinegar. Be sure to follow the indicated product proportions. Otherwise, the 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. The carrots are thrown first, then the peppers, and the eggplants are placed at the end. After the blue ones are added, the stew is cooked for 30 minutes. It is imperative to stir periodically so that the vegetables cook evenly and do not burn. Then the cooked bean component is added. The contents of the pot are cooked for another 20 minutes.
When stewing vegetables, containers are 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 saucepan with water.
The prepared salad is laid out in jars and rolled up with lids. The preservation is wrapped in a warm blanket, and when its temperature drops to room temperature, the eggplants and beans are taken for storage for the winter.
The third way of canning
When buying blue ones to prepare beans with eggplants, you should choose only good fruits. The top skin should have a blue or purple hue, the vegetable should have a glossy surface and firm pulp. Overripe fruits have a green skin and are very dense.
Required ingredients for cooking:
- white or asparagus beans - 0.5 kg;
- 0.5 kg of carrots;
- 0.5 cups of sugar;
- 0.5 onions;
- 1.5 kg of blue;
- 1.5 kg of red, overripe tomatoes;
- hot pepper pods - 2 pcs.;
- 1 head of garlic;
- 2 tbsp. l. salt;
- 100 g of table vinegar;
- 0.5 cups (refined) vegetable oil
Before cooking eggplants with beans for the winter, put the beans on the fire and boil until tender, but do not overcook. Cut carrots, peppers, blue and onions into small cubes. So that cutting onions does not cause watery eyes, the knife is periodically moistened in cool water during cutting.
Fry carrots and onions in separate pans. The 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. Then grind the tomatoes, garlic and hot peppers with a blender.
Stir the fried vegetables with the tomato puree, boil for 10 minutes, and then add the eggplants removed from the brine and simmer for about a third of an hour.Add sugar, salt and cooked beans to a saucepan, simmer for 10 minutes. In the same way, prepare salad with asparagus beans. However, asparagus cooks quickly, so it is added at the end of cooking. The last step is adding vinegar and boiling the salad for 20 minutes.
Put ready-made blue ones with beans for the winter in sterile jars and immediately roll up the lids. To prolong the sterilization process, hot cans 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 cans of lettuce will be preserved.
