Eggplant and beans salad

Today we cook a nourishing eggplant and beans salad. It is a good stewed vegetable appetizer which will remind you about summertime. The combination of soft eggplant pulp and juicy beans gives an unearthly taste. The dish is a storehouse of vitamins and will fill your body with energy.


  • 500 g (1,1 lb) eggplant
  • 60 g (0,13 lb) beans
  • 80 g (0,18 lb) bulb onion
  • 25 g (0,06 lb) sugar
  • 60 g (0,13 lb) sunflower oil
  • 30 g (0,07 lb) parsley
  • 2 tomatoes
  • salt – to taste
  • ground black pepper – to taste


Soak beans in water for 3 hours. Then boil them and place in a colander, drain the water and cool the beans. Peel and boil eggplants, dice them and combine with the boiled beans. Next add peeled and finely chopped onion, sliced tomatoes. Season the ingredients with sugar, saltб and pepper. Mix everything, dress the salad with oil, and top the it with fresh chopped parsley before serving.

Enjoy your meal!

Do you have a favorite Ukrainian recipe for an aubergine and tomato salad? If so, please let us know in the comments below or write us an e-mail.