Salad with baked Beans and Eggplant Recipe
I want to share a simple and uncomplicated salad of baked beans with eggplant. The salad turns out very tasty and rich.
Servings
3
Cook Time
30minutes
Servings
3
Cook Time
30minutes
Ingredients
Instructions
  1. Wash the eggplants, cut them into slices, put them in cold salted water for 20 minutes to get rid of excess bitterness. Fry in olive oil until golden brown.
  2. In a salad bowl, transfer the bottom of the jar with baked beans in Serbian.
  3. Cut the eggplant into cubes and add to the beans.
  4. Add the chopped cherry tomatoes.
  5. Then sliced eggs.
  6. Grate the cheese on a coarse grater.
  7. 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 it with mayonnaise (1-2 tbsp.l.), but I did not fill it, we had enough bean sauce.
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