Instructions
- Products.
- 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.
- Mushrooms, I used frozen white, fried with onions.
- Tomatoes, too, fry, literally 1 minute.
- Crush the garlic. Mix one clove with soy sauce and raspberry vinegar.
- Beans toss on a sieve and gently mix with chopped herbs, fried ingredients and fill with dressing. If necessary, add salt.
- 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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