7 Best Eggplant and Bean Recipes for Winter

The fruiting period for eggplants is short, so many gardeners are searching for original and interesting recipes after harvesting. Experienced homemakers have a variety of options at their disposal. eggplant and bean preparations for the winterThe combination of these ingredients gives the appetizer an interesting flavor, and its versatility makes it suitable for consumption as a standalone dish or as a complement to meat.

How to cook eggplant with beans for the winter

Canning eggplant with beans requires knowledge of how to handle these ingredients; otherwise, it will be impossible to achieve a delicious result. The final result depends not only on the quality of the vegetables you choose but also on the proper preparation techniques.

Eggplants need to be soaked before preparing the preparations, otherwise they will become bitter and spoil the taste of the appetizer. To do this, prepare a lemon-salt solution and place the eggplants in it for 20 minutes, then rinse them under running water.

Start cutting vegetables immediately before canning, as eggplants darken quickly, which can negatively impact the appearance of the snack. Use ceramic or stainless steel knives for this, as metal can impart an unpleasant flavor to eggplants.

Legumes are a "finicky" food. If undercooked, beans will become hard, and if overcooked, they will lose their elasticity and turn into mush.

When working with legumes, the following recommendations must be followed:

• the peas need to be sorted, removing damaged ones;
• For preparations, use legumes whose shelf life has not expired;
• the product is pre-soaked, which reduces the time required for cooking;
• If pre-cooking occurs, drain the water to reduce the beans' ability to cause flatulence.

The peas are soaked three times in water, changing the liquid each time. Red peas only need a couple of hours, while white peas are recommended to be left for 12, or if possible, 24 hours. The average cooking time varies depending on the type of legume and is 15-20 minutes. For stewing, it's recommended to choose thick-walled cookware. This type of container makes it easier to stir the vegetables, and significantly reduces the risk of burning.

How to choose the right blue ones

For canning, select fully ripe, medium-sized eggplants. Eggplants should have firm flesh and a glossy skin. Overripe vegetables are unsuitable for canning; they lose their flavor, are often loose, and are prone to developing voids.

You can determine the age of the eggplant by its color; the more intense the color, the younger the eggplant. Avoid eggplants with rotten spots and those that have been stored for a long time. When purchasing, you can determine the quality of the product by touch. If you feel a sticky sensation after running your hand over the surface, avoid purchasing it. Freshness can be determined by the stem; it's recommended to choose eggplants with a lively stem and no signs of drying out.

How to cook eggplant with beans

The secrets of the best recipes lie in the ratio of the main ingredients. There are a huge variety of ways to prepare eggplant appetizers with legumes, so there's always room for experimentation.

Bean and eggplant salad for the winter

The salad's advantage is the simplicity and availability of its main ingredients, which, when combined, create an interesting flavor. You'll need:

• eggplants - 2 kg;
• tomatoes - 1.5 kg;
• pepper - ½ kg;
• carrots - ½ kg;
• garlic - 200 g;
• white beans - 500 g;
• butter - 350 g;
• 9% vinegar - 100 ml;
• salt - 2 tbsp;
• sugar - 1 glass.

Place the tomatoes and garlic cloves in a meat grinder and heat the mixture. Once the mixture boils, add the spices and vinegar. Add the pepper and carrots. Once the tomato mixture boils, add the diced eggplant and simmer for 30 minutes. Then add the cooked beans and continue simmering for another 20 minutes.

With green beans

This green bean appetizer has a unique flavor, thanks to the use of tender, unripe green beans. You'll need:

• eggplants - 2 pcs.;
• green beans - 300 g;
• carrots - 1 pc.;
• garlic - 1 head;
• basil, dill to taste.

Chop the vegetables, choosing the cube size based on your preference. Finely chop the green beans if needed. Simmer the mixture in lightly salted water for 1.5 hours. Fifteen minutes before the end, add chopped garlic and herbs. If desired, add some ground black pepper for a spicier flavor.

With red beans

This red bean salad is a winner in both appearance and appetizing preparation. You'll need:

• eggplants - 2 kg;
• onions, carrots - 1 kg each;
• beans - 0.7 kg;
• tomato juice - 2 l;
• garlic - 3 cloves;
• 9% vinegar - 1 glass;
• salt - 3 tbsp;
• sugar - 2 tbsp;
• vegetable oil - 300 ml.

Add julienned carrots and chopped onion to the simmering tomato juice. After a few minutes, add diced eggplant, butter, salt, and granulated sugar, and simmer for 1 hour. Once the simmering time is complete, add vinegar, garlic, and cooked beans, and simmer for 15 minutes.

With white beans

The advantage of this preparation is its unique appearance, flavor, and filling nature. White beans, compared to red beans, have a more delicate texture, so salads made with this ingredient are more tender. You will need:

• eggplants - 2 kg;
• white beans - 0.5 kg;
• pepper, carrots - 0.5 kg each;
• tomatoes - 1.5 kg;
• garlic - 3 heads;
• vegetable oil - 300 ml;
• 9% vinegar - 100 ml;
• sugar - 1 tbsp;
• salt - 2 tbsp.

Coarsely grate the carrots. Remove the seeds from the peppers and cut them into 1.5 cm cubes. Remove the stems from the eggplant and cut them into 1.5 cm pieces. Place the minced tomatoes in a container, add chopped garlic, oil, salt, and sugar, bring the mixture to a boil, and simmer for 3 minutes. Carefully stir in the vegetable ingredients and simmer for 25 minutes. Add the boiled beans and continue simmering for 10 minutes. Pour in the vinegar solution, and after a 5-minute rest, arrange the mixture in jars.

With green beans

Green beans are unique in that they lack tough fiber, so using them gives the salad a milder flavor. You'll need:

• eggplants - 1.5 kg;
• green beans - 1.5 kg;
• tomatoes - 2 kg;
• vegetable oil - 500 ml;
• sugar - ½ cup;
• salt - 2 tbsp;
• hot pepper pod;
• a mixture of herbs (parsley, cilantro, dill);
• garlic - 2 heads;
• 9% vinegar - ½ cup;
• ground black pepper - 1 tsp.

The base of the marinade is prepared from pureed tomatoes, peppers, and garlic. Place the saucepan with the pureed mixture on the stove and, once it boils, add the oil, sugar, salt, and vinegar. Add the chopped asparagus to the marinade. Once it boils, add the eggplant pieces and simmer for 40 minutes. Just before turning off the heat, add the finely chopped herbs and let the mixture steep for 10 minutes.

Lecho with beans and eggplants

Lecho is a perfect accompaniment to meat dishes and a lifesaver when unexpected guests arrive. You'll need:

• tomatoes - 1.5 kg;
• pepper - 700 g;
• beans - 150 g;
• sugar - 80 g;
• salt - 20 g;
• vegetable oil - 70 ml;
• 9% vinegar - 50 ml.

Bring the minced tomatoes to a boil. After 15 minutes, add the sliced ​​pepper and diced eggplant, and simmer for another 15 minutes. Add the slightly undercooked beans and spices, and simmer for another 15 minutes. Finally, add the vinegar.

Original eggplant caviar with beans

Eggplant caviar can be used as a standalone appetizer or as a base for sandwiches. You will need:

• tomatoes - 1.7 kg;
• eggplants - 1.5 kg;
• pepper - 1.7 kg;
• onions - 0.5 kg;
• capsicum - 3 pcs.;
• beans - 300 g;
• vegetable oil - 125 ml;
• herbs, salt and sugar to taste.

The eggplant and onions are finely diced, the vegetable mixture is fried in vegetable oil, and the beans are boiled until half-cooked. Puree the tomatoes and bring to a boil. Add the fried vegetables and chopped peppers to the hot marinade and simmer for 20 minutes. Finally, add the vinegar, spices, and dill and simmer for another 20 minutes.

Storing canned food

The preserves are sent for storage only after the workpiece has completely cooled and a control procedure has been carried out to ensure the tightness of the closure. The best place is considered to be a cellar, the temperature in which should be maintained at +6 C. Canned goods can be stored in the refrigerator, but this method has the disadvantage of limited storage space. The average shelf life of the snack is 1 year.