Bean, Eggplant and Mushroom Salad Recipe
Salad for lovers of spicy. Bright rich and incredibly spicy salad of canned lobio beans with fried eggplant and mushrooms. It is prepared very quickly and does not require additional refueling.
Servings
3
Cook Time
20minutes
Servings
3
Cook Time
20minutes
Ingredients
Instructions
  1. I used canned beans to make the salad. This will help you prepare the salad incredibly quickly, because all the most necessary seasonings have already been added to the composition: dried onion and garlic, hot red pepper, dried herbs, coriander.
  2. Peel the eggplants, cut into cubes, add a little salt, add a pinch of hops-suneli seasoning and fry in vegetable oil. Cut the onion into feathers, fry until transparent.
  3. If possible, cut the mushrooms into pieces and fry in vegetable oil. Put all the fried ingredients on a sieve and let the excess oil drain.
  4. Separate the beans from the liquid (we will need it later). Mix the beans, fried eggplant, mushrooms and onions. Finely chop the coriander, add it to the salad and mix everything thoroughly. Fill the salad with the necessary amount of liquid from the beans. No other salad dressing is required.
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