Eggplant salad with beans for the winter
Miscellaneous / / August 29, 2021
Prepare a few jars of eggplant salad with beans, tomatoes, peppers, and carrots for the winter. It turns out appetizing, aromatic and satisfying.
- Recipe author: Irina Sakharova
- After preparation, you will receive 10 servings
- Total recipe preparation time: 840 minutes
Ingredients
- Dry beans 500-800 g
- Eggplant 2,000 g
- Salt 2 tbsp. spoons + for saline solution
- Tomatoes 1 500 g
- Sweet peppers 500 g
- Carrots 500 g
- Sugar 1 tbsp. spoon
- Vinegar 9% 100 ml
- Vegetable oil 250 ml
- Garlic 10-12 cloves
Cooking method
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Soak the beans for 10-12 hours. Rinse, boil for about 30 minutes and cool.
Finished beans should be soft enough, but not boiled.
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Cut the eggplants into not too large pieces. Fill with brine, let sit for 20 minutes, and then rinse under running water and let the liquid drain.
For brine, use a tablespoon of salt for every liter of water.
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Cut the tomatoes and peppers into small pieces. Grate the carrots on a coarse grater.
Use ripe and juicy tomatoes.
Place the tomatoes in a large saucepan. Bring to a boil over moderate heat and simmer for 3 minutes, stirring occasionally.
Add salt, sugar, vinegar and oil and stir. Fill in carrots with peppers and eggplants. Simmer for 30 minutes.
Place the beans and minced garlic in a saucepan. Stir and simmer for 10 minutes.
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Put the prepared salad in sterilized jars. Roll up the lids, turn over and cool under a blanket or blanket. Store in a cool place.
How to sterilize jars: 6 simple and proven ways
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