White bean carrot eggplant salad

Name: White bean carrot eggplant salad
Total time: 1 h 30 min
Yield: 12
Ingredients: 1 kg Eggplant; 750 g Tomatoes; 250 g Carrot; 250 g Bell pepper; 250 g White beans; 12 cloves of garlic Garlic; 150 ml Vegetable oil; 50 ml Vinegar; 1 teaspoon Sugar; 1 tablespoon Salt

This vegetable stew is delicious hot or cold! Eggplants for the winter are very tasty. I found this option for preparing blue ones in my mother’s recipes. And then, just like that, vegetable remains of this and that formed, so... I made 4 jars of 500 g. And what, it will be useful for meat, pasta, and potatoes. And during Lent, it is generally an independent dish. Prepare for your health!

49

11691

Amelia Johnson

Author of the recipe

Calories

186Kcal

Protein

5gram

Fat

14gram

Carbs

16gram

*Nutritional value of 1 serving

Ingredients

Servings: 12

1kg

750g

250g

250g

250g

12cloves of garlic

150ml

50ml

1teaspoon

1tablespoon

Step-by-step preparation

Cooking time: 1 hr 30 mins

STEP 1
We start by preparing the beans: rinse and soak overnight (or for 6-8 hours). You need three times more water to cover the completely swelling beans. Rinse again, fill with clean cold water and set to cook. Cooking time depends on the type of beans. The main thing is that it doesn’t get overcooked. My white beans took 40 minutes to cook. No need to add salt. Drain the water.
STEP 2
While the beans are cooking, prepare the other vegetables. Grate the carrots on a coarse grater.
STEP 3
Cut the eggplants into cubes. (If the eggplants are bitter, sprinkle with a tablespoon of salt, stir, let stand for 20-30 minutes and rinse).
STEP 4
Cut the bell pepper into cubes, like eggplants, after removing the seeds.
STEP 5
Chop the tomatoes randomly and still grind them in a blender.
STEP 6
Peel the garlic.
STEP 7
Grind the tomatoes and garlic in a blender (or meat grinder). Place the finished mixture in a saucepan, add vegetable oil, sugar and salt. Mix everything and set to cook for 3 minutes (from the moment of boiling) over low heat.
STEP 8
Add eggplant, pepper and carrots, mix. From the moment it boils, simmer for 20 minutes. Then add the beans and simmer for another 10 minutes. At the end, add vinegar and cook for another 5 minutes until done.
STEP 9
We put our vegetable stew in jars and immediately close, turn over and wrap until it cools. Can be stored in a dark pantry.
STEP 10
Everything that is not included in the jars can be consumed immediately, warm, with black bread!!!

Comments on the recipe

Tanea

17.11.2023

4.9

Very salty! M.b. On the contrary, you need 1 tbsp. sugar, not salt?

Tatyana Curtains Shades to order

17.11.2023

4.8

Thanks for the recipe! It turned out delicious! Of course, I changed the recipe a little, but it doesn’t matter. The proportions are correct! I added 100g of tomato, 250g of onion, and I added the beans with the water in which they were boiled. And due to the increase in products, I added a small amount of salt. Yield: 3 liters and 2 spoons for testing. Thank you!

Tata

17.11.2023

4.8

Hello. Can I replace the white beans with red beans?

Natalia

17.11.2023

4.7

Wouldn't it be tastier if you fry the eggplants and carrots?