•  
  •  
  •  
  •  
  •  
  •  

Print Recipe
Salad with baked Beans and Eggplant Recipe
I want to share a simple and easy to prepare salad of baked beans with eggplant. The salad is very tasty and rich.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. 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.
    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.
  2. In a salad bowl, shift the floor of a jar of baked beans in Serbian.
    In a salad bowl, shift the floor of a jar of baked beans in Serbian.
  3. Cut eggplant slices into cubes and add to the beans.
    Cut eggplant slices into cubes and add to the beans.
  4. Add the chopped cherry tomatoes.
    Add the chopped cherry tomatoes.
  5. Then sliced eggs.
    Then sliced eggs.
  6. Grate the cheese on a large grater.
    Grate the cheese on a large grater.
  7. Add walnuts, not crushed into crumbs.
    Add walnuts, not crushed into crumbs.
  8. 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.
    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.

  •  
  •  
  •  
  •  
  •  
  •  
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Leave a Reply

avatar
  Subscribe  
Notify of