Recipe information
Ingredients for - Salad with baked beans and eggplant
How to cook deliciously - 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.
