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.
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.
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.