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Print Recipe
Bean, Eggplant and Mushroom Salad Recipe
Salad for lovers of spicy food. 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.
Cook Time 20 minutes
Servings
Ingredients
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Peel the eggplant, cut into cubes, add a little salt, add a pinch of hops-suneli seasoning and fry in vegetable oil. Onions cut into feathers, fry until transparent.
    Peel the eggplant, cut into cubes, add a little salt, add a pinch of hops-suneli seasoning and fry in vegetable oil. Onions cut into feathers, fry until transparent.
  2. If possible, cut the mushrooms into cubes and fry them in vegetable oil. Put all the fried ingredients in a sieve and let the excess oil drain.
    If possible, cut the mushrooms into cubes and fry them in vegetable oil. Put all the fried ingredients in a sieve and let the excess oil drain.
  3. Separate the beans from the liquid (it will still be useful to us). Combine the beans, fried eggplant, mushrooms and onions. Finely chop the coriander, add 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.
    Separate the beans from the liquid (it will still be useful to us).
Combine the beans, fried eggplant, mushrooms and onions. Finely chop the coriander, add 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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