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Bean and Eggplant Winter Salad

A masterpiece of eggplant and beans—a great winter appetizer! Beans with eggplant is a popular vegetable salad that's easy to put up ahead. Come winter, it bails you out at just the right moment, when there's no time to cook something elaborate or you don't have the vegetables on hand.

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Beans with eggplant for winter salad
Beans with eggplant for winter salad Beans with eggplant for winter salad
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 16 % 3 g
Fats 16 % 3 g
Carbohydrates 68 % 13 g
92 kcal
GI: 77 / 0 / 23
  • Gather your ingredients. This preserve is best made in harvest season, when vegetables are plentiful and cheap. The longest part of making this salad is prepping the beans. The best approach is to soak the dried beans overnight the day before—that's enough time for them to swell up well. In the morning, just rinse the beans and boil them for about half an hour, until tender; they should be soft but not mushy. Wash the bell peppers, cut out the seedy core, and dice the flesh or cut it into strips. Wash the eggplant and dice it. If the eggplant tastes a bit bitter, you can soak it in salted water for a while (half an hour is enough), then squeeze the water out of the vegetables. Wash and peel the carrots and grate them on the coarse side or cut them into strips. Peel the onion and dice it or cut it into half-rings. Wash the tomatoes, peel the garlic, and run them together through a meat grinder or purée them in a blender. Put the tomato-garlic mixture in an enameled pot, bring it to a boil, and add the sugar, salt, and vegetable oil. Cook the mixture for 10 minutes. Then add the carrots, bell pepper, eggplant, and onion. Add the vegetables in exactly this order, because they release the juice needed to keep cooking the preserve. Cook the vegetables for half an hour. Add the beans to the pot and cook them together for 20 minutes. Pour in the table vinegar, bring the mixture to a boil, and turn off the heat. Pack the preserve into sterile jars. Seal the jars right away, let them cool under a blanket, and store them in a cool pantry. The winter salad is ready. The eggplant in this salad is rich in fiber, protein, iron, and the trace minerals and vitamins your body needs. Beans are high in protein too—nutritious enough to stand in for meat—which makes this preserve more filling and nourishing. The other vegetables make the salad's flavor brighter and richer, and add aroma.

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Eggplant - 24  kcal/100g
  • Beans - 328  kcal/100g
  • White beans - 352  kcal/100g
  • Fiery red beans - 23  kcal/100g
  • Fresh frozen beans in a package (300 g.) - 102  kcal/100g
  • Garlic - 143  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Table vinegar - 11  kcal/100g

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