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Print Recipe
 Bean, Eggplant and Mushroom Salad Recipe
A hearty, delicious and quite self-sufficient salad! It's also good as a side dish!
Course Dinner Dishes, Holiday Food, Lunch Second Breakfast, Snacks
Cuisine Ukrainian
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food, Lunch Second Breakfast, Snacks
Cuisine Ukrainian
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Products that we will need.
    Products that we will need.
  2. Cut the middle of the eggplant into slices and fry in vegetable oil. In the baking process, add salt from 2 sides. Put it on paper towels to get rid of excess oil. Cut the tips of the eggplant into small oblong pieces and cut them too.
    Cut the middle of the eggplant into slices and fry in vegetable oil. In the baking process, add salt from 2 sides. Put it on paper towels to get rid of excess oil. Cut the tips of the eggplant into small oblong pieces and cut them too.
  3. Mushrooms, I used frozen white, fried with onions.
    Mushrooms, I used frozen white, fried with onions.
  4. Chop the tomatoes, fry, literally 1 minute.
    Chop the tomatoes, 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. Toss the beans on a sieve and gently mix with chopped herbs, fried ingredients and season with dressing. Add salt if necessary.
    Toss the beans on a sieve and gently mix with chopped herbs, fried ingredients and season with dressing. Add salt if necessary.
  7. Place slices of fried eggplant on the edges of the dish, sprinkle them with a second clove of garlic and chopped walnuts. Put the salad in the center, garnish with herbs.
    Place slices of fried eggplant on the edges of the dish, sprinkle them with a second clove of garlic and chopped walnuts. Put the salad in the center, garnish with herbs.
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