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Eggplant and Bean Salad for Winter "Special"
Instructions
Soak the beans overnight. In the morning drain the water and rinse under running water, carefully covering with clean water. Bring to a boil, drain the water. Pour cool water over the beans again, bring back to boiling, reduce the heat. Cook the beans over moderate heat until done. The time depends on the type of beans. Do not overcook so they do not turn mushy. Carefully drain the cooked beans in a colander.
Cut the eggplants into sticks about 1 cm thick. If the eggplants are bitter, soak the cut eggplants in salty water (1 tbsp salt per 1 liter of water) for 30 minutes. Then rinse the slices under running water. If you are sure the eggplants are not bitter, soaking is not necessary.
Cut the peeled onion into thin half-rings. Peel the carrot and grate on a grater (with large holes) or cut into thin strips with a knife.
Remove the seeds from the pepper pods, cut into strips and add to the onion and carrot.
Peel the garlic cloves, grate on a fine grater or press through a garlic press. Cut a piece of hot pepper to taste and chop finely with a knife.
Peel the tomatoes and grind through a meat grinder. If the seeds are bothersome, run the tomatoes through a juicer instead. Add the chopped garlic and pepper to the tomato mass and put on heat. Add sugar, salt, and vegetable oil according to the recipe. After mixing all ingredients, bring the mass to a boil. Cover the pot and simmer on low heat for 3 minutes.
Add the chopped onion, bell pepper, and carrot to the pot with tomato sauce. Stir the vegetables in the tomato and stew for 25 minutes. Stir occasionally.
After adding the cooked beans, stew the eggplants with the beans and other vegetables for another 5 minutes. After that, pour in the vinegar and turn off the heat under the pot.
The eggplant and white bean salad is immediately (still hot) distributed into sterilized jars. Seal the jars tightly with boiled lids using a special key (or screw on metal lids), carefully turn upside down onto the neck. Wrap with a warm blanket and leave the jars under it for a day. The salad can be stored in the apartment.
The eggplant and bean salad for winter turns out tasty both hot and cold. Bon Appetit!
Tips
- 1
Soak the beans overnight for proper cooking. Properly soaked beans cook in 40-50 minutes; un-soaked beans take 1.5-2 hours and produce inconsistent texture. The soaking step is non-negotiable for proper bean preparation. Rinse soaked beans thoroughly to remove oligosaccharides that cause digestive discomfort during meals throughout subsequent days.
- 2
Salt-treat eggplants for the full 30 minutes if bitter. The salt-soaking removes bitter compounds that would dominate the finished preserve and ruin the flavor balance. Always taste-test eggplants before deciding to skip the salt-soak step. The same salt-treatment principle applies to many eggplant preparations including eggplant caviar for winter without sterilization and similar canned eggplant preparations across various recipes.
- 3
Sterilize jars and lids properly even for "non-sterilization" recipes. Wash with hot soapy water, rinse thoroughly, then either oven-sterilize at 120°C for 15 minutes or boil for 10 minutes. The lids need separate boiling. Properly sterilized jars produce shelf-stable preserves that keep for many months without spoilage concerns or food safety issues.
- 4
Wait at least 2 weeks before opening for full flavor development. Fresh-made salad tastes good but the flavors marry and develop dramatically during storage time. Pair the finished preserve with crusty homemade bread, fried meats, mashed potatoes, or as a substantial side dish for any winter meal that needs hearty vegetable substance and protein content.
FAQ
How long does this preserve keep? +
Properly sealed and stored in a cool dark place (under 18°C), the salad keeps for 12 months at peak quality. Check seals before opening — the lid should be slightly concave and not move when pressed. Any jar with popped lid, bulging cap, or off smell should be discarded immediately, never tasted. Refrigerate after opening and consume within 2-3 weeks for best safety.
What other beans work in this preserve? +
Kidney beans, navy beans, pinto beans, cannellini beans, or even chickpeas all work beautifully in this preparation. Each variety produces distinct character: kidney beans are most substantial, navy beans are creamiest, pintos are mildest. Mix and match based on personal preference and what is available. The basic technique stays identical regardless of bean choice for varied flavor profiles throughout multiple batch preparations.
Why is my preserve too thick or too thin? +
Either too much or too little reduction time during the simmer phases. For thicker preserves, simmer the tomato sauce longer before adding vegetables. For thinner preserves, reduce the simmer time. Tomato variety also matters — juicy varieties produce thinner sauce; meaty Slivka-type tomatoes produce thicker results. Adjust based on your specific tomatoes and personal preference for finished consistency.
Can I make this without vinegar? +
Only for short-term refrigerated storage. The vinegar provides essential acidity that prevents bacterial growth during long-term ambient storage. Without vinegar, the preserve is unsafe for winter storage and must be refrigerated and consumed within 1 week. For shelf-stable preserves, follow the vinegar quantity precisely as specified for safe long-term results across many months of pantry storage.
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