Hearty, tasty and quite self-sufficient salad! In the form of heat is also good as a side dish!
|Cooking time 30 minutes||Number of servings 3|
The middle of the eggplant cut into slices and fry in vegetable oil. In the process of roasting salt with 2 sides. Spread on paper towels to rid of excess oil. The tips of the eggplant cut into small oblong pieces and also fry.
Mushrooms, I used frozen white, fry with onions.
Tomatoes also fry literally 1 minute.
Crush the garlic. A clove, mix with soy sauce and raspberry vinegar.
Beans drain in a sieve and mix gently with the chopped herbs, fried ingredients and pour the dressing. If necessary, salt.
Slices of fried eggplant to put on the edges of the dish, sprinkle them with a second clove of garlic and chopped walnuts. In the center of the positioning of the salad, garnish with greens.