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Print Recipe
Salad of Beans, Eggplant and Mushrooms Recipe
Salad for lovers of spicy. Bright rich and incredibly spicy salad of canned beans with the addition of fried eggplant and mushrooms. It is prepared very quickly and does not require additional dressing.
Cook Time 20 minutes
Servings
Ingredients
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. 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.
    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.
  2. Mushrooms cut into cubes if possible, fry in vegetable oil. Put all the fried ingredients in a sieve and let the excess oil drain.
    Mushrooms cut into cubes if possible, fry in vegetable oil. Put all the fried ingredients in a sieve and let the excess oil drain.
  3. 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.
    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.

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