Salad for lovers of spicy food. A bright, rich and incredibly savory salad of canned Lobio beans with fried eggplant and mushrooms. It is prepared very quickly and does not require additional refueling.
Peel the eggplant from the skin, 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.
Cut the mushrooms into cubes if possible, fry in vegetable oil. Transfer all the fried ingredients to a sieve and allow the excess oil to 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.
