Eggplant salad with beans

Eggplant salad with beans

Turkey with pumpkin in the oven

Pie for tea. Jellied lavash pie with cottage cheese

Cupcake “Zebra”

Potatoes with mushrooms in the oven. Potato Casserole / Gratin

Apple Pie with Sour Cream

• lean
• For diet (Diet is a set of rules for human consumption of food)
• For pregnant and lactating women
• vegetarian
• economical

This vegetable stew is delicious hot or cold!
In winter, it will serve as a beautiful addition to potato and pasta dishes.
You can also cook a delicious vegetable soup from it in a matter of minutes.
This is done quite simply: in a saucepan, boil potatoes cut into small cubes or strips until tender, add the prepared eggplant salad with beans and let simmer for about 5 minutes. Season to taste with salt (sugar, if required) and freshly ground pepper. Add chopped parsley or cilantro, chopped garlic, stir, remove from heat and let steep under the lid. Light vegetable soup is ready!

Ingredients

general information

Total production time

10 h

Active production time

2 hours minutes

Complexity

Easy

Step-by-step recipe with photos

Pour the beans with cool water and leave for 6-8 hours to swell.

Pour in fresh water and boil until soft, being careful not to overcook the beans.
Wash the bell pepper, cut it in half, cut out the seeds with partitions and cut into strips.
Wash the eggplants, cut off the stems and cut into half rings or quarter rings.
Pour water into a large bowl and dissolve 2 tablespoons of salt in it (the water must be salty).
Place eggplants in salted water and leave for 30 minutes.
Drain the water, wash the eggplants with clean water and place in a colander to drain excess liquid (can be dried with cardboard towels).
Peel the onion and cut into half rings or quarter rings.
Wash the carrots, peel and grate on a large grater or a Korean carrot grater.
Heat vegetable oil in a frying pan, add the eggplants and fry until half cooked (fry the eggplants in small portions, in 2-4 batches).

Place the fried eggplant in a saucepan and set aside.
Add vegetable oil to the frying pan, add onion, salt and pepper and fry over medium heat until soft, stirring occasionally.

Transfer the onions to the eggplants.
Place carrots in a frying pan, add a little salt and fry for about 4-5 minutes until half cooked.

Add carrots to onions and eggplants and mix.

Add the boiled beans and mix the vegetables again.

Wash the tomatoes, remove the stems and grind in a blender or grind in a meat grinder.
Pour the tomato mixture into a large saucepan and bring to a boil.
Add salt, sugar and vinegar (to taste) to boiled tomato juice and stir.

Add bell pepper.

Then fried vegetables and beans.

Mix everything, bring to a boil and cook for 30 minutes (at a low simmer).

If desired, 15 minutes before readiness add basil, cilantro or parsley (you can also add chopped garlic).

Place the hot salad in sterilized jars and cover with sterilized lids.
Turn the jars over and wrap them until they cool completely.
Store the salad in a cool, black space.

Bon appetit!

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Eggplant salad with beans “Bomb!” and other snacks from blue ones

Did you know that eggplant dishes help lower cholesterol (Insoluble in water, soluble in fats and organic solvents.) ? Eggplant caviar, beloved by almost everyone, is no exception, as are other salads with this vegetable. By the way, if you want blueberries to retain an enzyme called nasunin - a powerful antioxidant that protects cell membranes from damage and our body from aging - you should not peel the fruits. Thoughtful and time-tested recipes for eggplant preparations are given by Madina Magomedova, a recognizable food blogger on the popular social network Instagram (@zakrutki_s_madinoi). Not long ago, her book “Twists with Madina” was published, where all recipes are provided with detailed descriptions of production and high-quality illustrations.

Eggplant caviar

Eggplant caviar

Remember that the main soloist in this caviar is eggplant, and garlic, salt, and sugar can be varied as desired.

Ingredients:

• 2 kg eggplants,
• 2 kg tomatoes,
• 1 kg bell pepper,
• 1 kg carrots,
• 500 g onions,
• 8 cloves of garlic,
• 200 g (1 cup) vegetable oil,
• 1 bunch of fresh dill,
• 1 bunch of fresh parsley,
• 1 pod of bitter pepper,
• 0.5 teaspoon ground dark pepper,
• 2 tbsp. spoons of salt,
• 1 tbsp. spoon of sugar,
• 3-4 pcs. bay leaf,
• 3-4 umbrellas of dry dill (optional).

Manufacturing

1. Wash the tomatoes, pass through a meat grinder, and cook over low heat for 30 minutes.
2. Wash the eggplants, cut into slices, place on a baking sheet and place in the oven for 15-20 minutes (until a light coffee color forms).
3. Chop the onion, grate the carrots, mix and simmer in a frying pan for about 15-20 minutes (if the size of the frying pan does not allow, you can simmer the onions and carrots separately).
4. Grind bell and bitter peppers and add to the pan with the tomato mixture.
5. Pass the baked eggplant mugs through a meat grinder and also add to the total mass.
6. Add stewed onions and carrots, all spices, not counting garlic and fresh herbs.
7. Combine everything in one container and simmer over medium heat for 30 minutes, stirring occasionally.
8. Add garlic (grind through a press) and herbs and turn off the heat.
9. Transfer the mixture into prepared jars (it’s convenient to take liter jars), cover with lids, and place in a container for sterilization. Sterilize for 25–30 minutes.
10. Roll up and turn upside down until completely cool.

Eggplants in Tatar style

Another moderately spicy eggplant salad. The spiciness can be adjusted to suit your taste preferences by decreasing or increasing the amount of hot pepper in this appetizer.

Eggplants in Tatar style

Ingredients:

• 2 kg eggplants,
• 1 cup of sugar,
• 12 pcs. sweet pepper,
• 1-3 pcs. hot pepper (depend on your own taste),
• 4 heads of garlic,
• 2 cups vegetable oil,
• 2 tbsp. spoons of vinegar essence,
• 2 tbsp. spoons of salt,
• 3 liters of tomato juice.

Manufacturing

1. To make this salad you need tomato juice. Both ready-made and hand-made are suitable.
2. To prepare tomato juice, you need to peel the tomatoes, pour boiling water over them, pass them through a meat grinder, and put them in a sieve to get rid of the seeds. Place the resulting tomato mass on low heat and cook for 30 minutes from the moment it boils. If you use ready-made tomato juice, it must be brought to a boil. Add salt, sugar, vegetable oil, vinegar to the juice.
3. Grind the hot pepper and garlic through a meat grinder and add to the bubbling juice.
4. Without removing from heat, add sweet pepper, cut into rings.
5. Then put the eggplants, cut into circles, halves or quarters, into the pan.
6. Cook until cooked for 30-40 minutes from the moment of boiling.
7. Place in clean, sterilized jars and seal immediately.
8. Cover the jars with a thick blanket until cool.
9. Store in a cool place.

The autumn time of preparations obliges us to keep everything we need at hand. In our market, which unites large online stores, you can choose a seaming machine, sterilizer, lids, etc. in the selection of products For blanks.

Eggplant salad with beans “Bomb!”

Another winner among canned salads. Just cook it! It will certainly take its place in your annual list of must-have recipes for preparing for the winter. And make more right away, it turns out very tasty.

Eggplant salad with beans “Bomb!”

Ingredients:

• 1 kg of tomatoes,
• 250 g bell pepper,
• 250 g carrots,
• 1 kg eggplants,
• 300 g beans,
• 1-2 heads of garlic (to taste),
• 1 teaspoon sugar (the amount can be increased depending on the sweetness or acidity of the tomatoes),
• 50 ml 9% table vinegar,
• 150 ml vegetable oil,
• 1 tbsp. spoon of salt,
• 4 things. bay leaf,
• 1 small piece of hot pepper,
• a bunch of greenery.

Manufacturing

1. Wash the beans and soak overnight (that is, in the dark) (or for 6-8 hours). Water required is 3 times more than beans.
2. Wash the swollen beans, add water and cook. The cooking time depends on the variety, the main thing is not to overcook it. Usually this takes about 40 minutes. No need to add salt. Drain the water.
3. While the beans are cooking, prepare the remaining vegetables. Grate the carrots on a large grater. Cut eggplants and bell peppers (without seeds) into cubes. Cut the tomatoes randomly. Peel the garlic.
4. Grind the tomatoes and garlic in a blender (or meat grinder).
5. Place the finished mixture in a saucepan, add vegetable oil, bay leaf, pepper, sugar and salt. Mix everything and cook for 5 minutes (from the moment of boiling) over low heat.
6. Then add eggplants, peppers and carrots, mix. From the moment of boiling, simmer for 30 minutes.
7. Add beans and simmer for another 20 minutes.
8. At the end, add vinegar and herbs, then cook for another 5 minutes until cooked.
9. Place the salad in previously sterilized jars and close immediately. Turn upside down and wrap until cool. No refrigeration required.

Korean style eggplant

The taste and smell of this preparation will captivate you for many years, and guests will ask you for the secret of its production. To enhance the smell, you can also add fried cilantro seeds.

Korean style eggplant

Ingredients (for 5 cans of 700 ml):

• 2 kg eggplants,
• 0.5 kg bell pepper,
• 0.5 kg carrots,
• 300 g onions,
• 1 cup (200 g) vegetable oil,
• 125 g 9% table vinegar,
• 4 tbsp. spoons of sugar,
• 4 tbsp. spoons of salt (the amount can be reduced if desired),
• 0.5 teaspoons dark ground pepper,
• 0.5 teaspoon reddish ground pepper,
• 0.5 teaspoons dry seasoning for Korean carrots (not spicy),
• 1 head (6-8 cloves) of garlic.

Manufacturing

1. Wash the eggplants, cut them lengthwise into 4 pieces and cut into pieces. Then fry over medium heat in a small amount of oil (you can also simmer in the oven without oil, but this is optional).
2. Peel the carrots, grate them for Korean salads, or, if you don’t have a grater, cut them into narrow strips.
3. Peel the onion and cut into half rings.
4. Peel the bell pepper from seeds and chop into strips.
5. Peel the garlic and grind it to a paste using a press.
6. Prepare a marinade from salt, sugar, dark and reddish pepper, carrot seasoning, vinegar, garlic, oil. Mix.
7. Place onions, carrots, bell peppers in a large container, add marinade, stir.
8. Add fried eggplants and stir.
9. Transfer the resulting mass into a saucepan, cover it with a plate of suitable diameter, and put pressure on it.
10. Place in the refrigerator for 12-24 hours.
11. Mix the mixture, transfer it to jars (700 ml is ideal), cover with lids and sterilize for 35 minutes from the moment the water boils.
12. Roll up the jars hermetically, turn them upside down, wrap them up and keep them there until they cool.

Eggplant preparations

The book “Twists with Madina,” which you can purchase in the official online store of the publisher, will be your source of proven recipes. You will not only find methods for making salads for the winter, but also get to know Caucasian cuisine better and feel all its hot beauty. After reading the book, you will learn how to cook:

• 8 types of adjika, tkemali and satsebeli sauces,
• indescribably delicious homemade cheese and sausage,
• hot Tarkin pepper with cabbage,
• churchkhela, orange peel jam and other goods.

With this cookbook, you can vary your own family's menu with new and delicious dishes. And guests, having tasted good snacks, will probably ask you to write down the recipe.

Eggplant salad with beans

Turkey with pumpkin in the oven

Pie for tea. Jellied lavash pie with cottage cheese

Cupcake “Zebra”

Potatoes with mushrooms in the oven. Potato Casserole / Gratin

Apple Pie with Sour Cream

• lean
• For diet (Diet is a set of rules for human consumption of food)
• For pregnant and lactating women
• vegetarian
• economical

This vegetable stew is delicious hot or cold!
In winter, it will serve as a beautiful addition to potato and pasta dishes.
You can also cook a delicious vegetable soup from it in a matter of minutes.
This is done quite simply: in a saucepan, boil potatoes cut into small cubes or strips until tender, add the prepared eggplant salad with beans and let simmer for about 5 minutes. Season to taste with salt (sugar, if required) and freshly ground pepper. Add chopped parsley or cilantro, chopped garlic, stir, remove from heat and let steep under the lid. Light vegetable soup is ready!

Ingredients

general information

Total production time

10 h

Active production time

2 hours minutes

Complexity

Easy

Step-by-step recipe with photos

Pour the beans with cool water and leave for 6-8 hours to swell.

Pour in fresh water and boil until soft, being careful not to overcook the beans.
Wash the bell pepper, cut it in half, cut out the seeds with partitions and cut into strips.
Wash the eggplants, cut off the stems and cut into half rings or quarter rings.
Pour water into a large bowl and dissolve 2 tablespoons of salt in it (the water must be salty).
Place eggplants in salted water and leave for 30 minutes.
Drain the water, wash the eggplants with clean water and place in a colander to drain excess liquid (can be dried with cardboard towels).
Peel the onion and cut into half rings or quarter rings.
Wash the carrots, peel and grate on a large grater or a Korean carrot grater.
Heat vegetable oil in a frying pan, add the eggplants and fry until half cooked (fry the eggplants in small portions, in 2-4 batches).

Place the fried eggplant in a saucepan and set aside.
Add vegetable oil to the frying pan, add onion, salt and pepper and fry over medium heat until soft, stirring occasionally.

Transfer the onions to the eggplants.
Place carrots in a frying pan, add a little salt and fry for about 4-5 minutes until half cooked.

Add carrots to onions and eggplants and mix.

Add the boiled beans and mix the vegetables again.

Wash the tomatoes, remove the stems and grind in a blender or grind in a meat grinder.
Pour the tomato mixture into a large saucepan and bring to a boil.
Add salt, sugar and vinegar (to taste) to boiled tomato juice and stir.

Add bell pepper.

Then fried vegetables and beans.

Mix everything, bring to a boil and cook for 30 minutes (at a low simmer).

If desired, 15 minutes before readiness add basil, cilantro or parsley (you can also add chopped garlic).

Place the hot salad in sterilized jars and cover with sterilized lids.
Turn the jars over and wrap them until they cool completely.
Store the salad in a cool, black space.

Bon appetit!

We also created a Telegram channel. Join and share with friends!

Salad of eggplant, beans and pickled onions

Hello again, forum friends.
I borrowed this salad from the user of this salad, beautiful woman. To be honest, the day I prepared this salad, I wasn’t impressed by it, but... the next day I finished it all myself in a few passes
and, so that my conscience would not eat me, I immediately prepared this salad again for others and put it in the refrigerator for infusion and pickling, making sure that for me eggplant dishes are the dishes of tomorrow, those. tomorrow they get their own unique taste. But.. my neighbors didn’t let this salad sit and think about it, but tossed it onto their plates right away. So it depends on the taste and color. All markers are different.

So, the ingredients (the words beautiful woman with my additions):

– eggplant (medium, weighing 250-300 g) – 1 piece
– canned beans (I used reddish, boiled ones) – 1 glass
– snow-white onion (snow-white or reddish, at your discretion) – 1 piece large or 2 small

– vegetable oil (2 tbsp for frying eggplant and 1 tbsp for dressing) – 3 tbsp.
l. – vinegar (6% wine vinegar) – 2 tbsp.
l. – sugar (without slide) – 1 tbsp.
l. (I add less) – salt – 0.5 tsp.
or to taste - greens - 1 tbsp. l. (I have dill)

1. Cut the eggplants randomly, I cut them into cubes.
If you wish, you can peel them, or you can discard the skin. Fry the eggplants, covered, in 2 tablespoons of vegetable oil, stirring occasionally, adding a little salt. It took me 5 minutes to do everything about everything. Place the eggplants on a plate and let cool slightly.

2. I boil the beans in salted water with the addition of aromatic pepper and bay leaf, let them cool, removing the spices. You can use ready-made canned beans for salad

3. Chop the onion and chop the dill. Salad varieties of onions are juicier and more tender, but you can also use onions. You can use the greens at your discretion - parsley, cilantro, basil. I have dill.

4. Prepare the dressing: to do this, mix 1 tbsp in a container. spoon of vegetable oil, 2 tbsp. spoons 6% wine vinegar, 1 tbsp. a level spoon of sugar (I have 1 teaspoon of sugar), 0.5 teaspoon of salt. Add onions and herbs to the dressing, stir and leave for 5 minutes so that the onions marinate. You can take more onions. Pickled onions this way are very tasty

5. Add boiled beans and fried eggplants to the onions and herbs without the oil they were fried in (there won’t be much oil there).