Ingredients:
- 4 aubergines (eggplants)
- 100 g of haricot
- 2 bulb onions
- 2 tbsp of sunflower oil
- 2 tsp of sugar
- salt – to taste
- black ground pepper – to taste
- fresh dill / parsley – to taste
Cooking
Peel and dice aubergines. Boil them until done and cool. Boil haricot separately. Combine the haricot and aubergines. Add finely cut bulb onions, sunflower oil, sugar, pepper, and salt. Mix all the ingredients properly. Stir in chopped dill or parsley and serve the salad.
Enjoy your meal!
