Salad with baked beans and eggplant

1 . Stage

Wash the eggplant, cut into slices, and place in cold, salted water for 20 minutes to remove any excess bitterness. Fry in olive oil until golden.

2 . Stage

In a salad bowl put half a can of baked Serbian beans.

3 . Stage

Cut eggplant slices into cubes and add to the beans.

4 . Stage

Add sliced cherry tomatoes.

5 . Stage

Then sliced eggs.

6 . Stage

Grate the cheese on a coarse grater.

7 . Stage

Add walnuts, not chopped into crumbs.

8 . Stage

Then add chopped greens (I have dill, parsley). Squeeze garlic through a press, mix well. The salad is ready. If you want, you can dress the salad with mayonnaise (1-2 tbsp.), but I did not, we had enough sauce from the beans.