Those who have tried canned eggplants and beans for the winter appreciate them. Although preparing it is quite a troublesome task, the unusual smell and original taste of the salad will not leave household members 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 equal to the content in 1 cigarette. But not all varieties of eggplant have a bitter taste.
Recipe one
Canned eggplants for the winter will help add variety to the table in winter, when the list of vegetables in stores is quite scarce.
Ingredients for cooking:
- blue ones - 1 kg;
- 1 cup red or white beans;
- bell pepper - 750 g;
- 0.5 kg onions;
- table vinegar - 1 tbsp. l.;
- 120 g granulated sugar;
- herbs to taste (basil, cilantro, parsley);
- tomato - 1.5 kg;
- frying oil;
- ground black pepper.
To preserve eggplants and beans for the winter using this recipe, the beans should be soaked overnight in a large pot of water, as during this time they 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 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 on a heated frying pan in portions to form a characteristic crispy 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 the tomatoes. Twisted tomatoes are placed in a saucepan, the spices specified in the recipe are added and put on fire. After everything boils, pour table vinegar into the pan with vegetables and place all the fried vegetables in this container. Eggplant caviar should boil over low heat for about half an hour.
Add chopped herbs and garlic to the prepared preserves, 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 and beans should be kept in a warm room until they cool completely, and then they are taken to the basement or pantry.
Eggplants are recommended as food for people suffering from anemia. This is due to the fact that they contain large amounts 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 an excellent topping for first courses and is suitable for preparing stews. Even in ancient Rome, they used eggplant, considering it a medicinal plant. The leaves were used to prepare a medicine for gout pain, and the blue leaves, boiled in oil, helped cure bad teeth.
Ingredients needed for 7 liter jars:
- 2 kg blue ones;
- 0.5 kg of sweet bell pepper;
- 0.5 kg carrots;
- 300 g refined sunflower oil;
- 1.5 kg of tomatoes;
- 1 cup with dried white beans;
- ½ cup vinegar;
- 1/3 cup salt;
- 250 g sugar.
Boil the beans until tender in water without salt. It should be soft, but at the same time not fall apart. This recipe can also be prepared 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 blend all the tomatoes according to the recipe and garlic in a blender. There is no need to worry that the sauce will be very hot. Garlic loses this property during heat treatment.
Wash the carrots, peel off the outer skin and grate on a coarse grater. Cut the eggplants with the outer skin into small cubes. Soaking the blue ones in salt water is not required for this method of canning.
Place a container with crushed tomato and chopped garlic on the stove. Boil lightly and pour in refined oil, spices and vinegar. Be sure to follow the specified proportions of products. Otherwise, the preservation may deteriorate.
The next stage involves stewing vegetables. They are placed one by one in a saucepan with tomatoes and garlic. After each ingredient, you must wait until the contents boil again. The carrots are thrown in 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. Be sure to stir occasionally so that the vegetables cook evenly and do not burn. Then the cooked bean component is added. The contents of the pan are cooked for another 20 minutes.
During stewing of vegetables, the 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 pan of water.
The prepared salad is placed in jars and covered with lids. The preserved food is wrapped in a warm blanket, and when its temperature drops to room temperature, the eggplant and beans are stored for the winter.
The third method of canning
When buying blue ones to prepare beans and eggplants, you should choose only good fruits. The outer skin should have blue or purple hues, the vegetable should have a glossy surface and elastic flesh. Overripe fruits have green skin and are very dense.
Required ingredients for preparation:
- white or asparagus beans - 0.5 kg;
- 0.5 kg carrots;
- 0.5 cups sugar;
- 0.5 onions;
- 1.5 kg blue ones;
- 1.5 kg of red, overripe tomatoes;
- hot pepper pods - 2 pcs.;
- 1 garlic head;
- 2 tbsp. l. salt;
- 100 g table vinegar;
- 0.5 cups (refined) vegetable oil.
Before preparing eggplants and beans for the winter, you should put a pan of beans on the fire and boil until tender, but do not overcook.Cut carrots, peppers, blueberries and onions into small cubes. To prevent slicing onions from causing watery eyes, the knife is periodically wetted in cool water when cutting.
Fry carrots and onions in separate pans. The blue ones are poured with cold brine for 20 - 30 minutes. Peel the tomatoes, boil for a couple of minutes, then dip in cold water and remove the top layer. After this, grind the tomatoes, garlic and hot peppers with a blender.
Mix the fried vegetables with tomato puree, boil for 10 minutes, then add the eggplants removed from the brine and simmer for about a third of an hour. Add sugar, salt and boiled beans to the pan and boil for 10 minutes. In the same way, prepare a salad with green 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.
Place the finished blue beans and beans into sterile jars for the winter and immediately roll up the lids. To prolong the sterilization process, the hot jars are covered with a blanket and left in this position for a day, and then taken to the basement to protect the pickled vegetables from sunlight. Based on the amount of ingredients in this recipe, 9 half-liter jars of salad will be canned.
