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Print Recipe
Bean, Eggplant and Mushroom Salad Recipe
A hearty, delicious and quite self-sufficient salad! In the form of heat is also good as a side dish!
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Products.
    Products.
  2. Cut the middle of the eggplant into slices and fry in vegetable oil. In the process roasting to put salt on with 2- ' s sides. Put on paper towels to get rid of excess oil. Cut the tips of the eggplant into small oblong pieces and fry too.
    Cut the middle of the eggplant into slices and fry in vegetable oil. In the process roasting to put salt on with 2- ' s sides. Put on paper towels to get rid of excess oil. Cut the tips of the eggplant into small oblong pieces and fry too.
  3. Mushrooms, I used frozen white, fried with onions.
    Mushrooms, I used frozen white, fried with onions.
  4. Tomatoes, too, fry, literally 1 minute.
    Tomatoes, too, fry, literally 1 minute.
  5. Crush the garlic. Mix one clove with soy sauce and raspberry vinegar.
    Crush the garlic. Mix one clove with soy sauce and raspberry vinegar.
  6. Beans toss on a sieve and gently mix with chopped herbs, fried ingredients and fill with dressing. If necessary, add salt.
    Beans toss on a sieve and gently mix with chopped herbs, fried ingredients and fill with dressing. If necessary, add salt.
  7. Slices of fried eggplant to put on the edges of the dish, sprinkle them with a second clove of garlic and chopped walnuts. In the center of the positioning of the salad, garnish with greens.
    Slices of fried eggplant to put on the edges of the dish, sprinkle them with a second clove of garlic and chopped walnuts. In the center of the positioning of the salad, garnish with greens.

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