Wash the eggplant, cut into slices, place in cold, salted water for 20 minutes, so that the excess bitterness is gone. Fry in olive oil until Golden brown.
In a salad bowl, shift the floor of a jar of baked beans in Serbian.
Cut eggplant slices into cubes and add to the beans.
Add the chopped cherry tomatoes.
Then sliced eggs.
Grate the cheese on a large grater.
Add walnuts, not crushed into crumbs.
Then add the chopped herbs ( I have dill, parsley). Squeeze the garlic through a press, mix well. The salad is ready. If desired, you can fill with mayonnaise (1-2 tbsp), but I did not fill, we had enough sauce from the beans.