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Bean salad, eggplant and mushrooms

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Bean salad, eggplant and mushrooms

Hearty, tasty and quite self-sufficient salad! In the form of heat is also good as a side dish!


Cooking time30 minutes Number of servings3

Ingredients for Bean salad, eggplant and mushrooms




Step-by-step instruction of cooking Bean salad, eggplant and mushrooms


Step 1

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.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.


Step 2

Mushrooms, I used frozen white, fry with onions.Mushrooms, I used frozen white, fry with onions.


Step 3

Tomatoes also fry literally 1 minute.Tomatoes also fry literally 1 minute.


Step 4

Crush the garlic. A clove, mix with soy sauce and raspberry vinegar.Crush the garlic. A clove, mix with soy sauce and raspberry vinegar.


Step 5

Beans drain in a sieve and mix gently with the chopped herbs, fried ingredients and pour the dressing. If necessary, salt.Beans drain in a sieve and mix gently with the chopped herbs, fried ingredients and pour the dressing. If necessary, salt.



Step 6

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.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.


Step 7

Bon appetit!Bon appetit!