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. Ingredients: 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...
Aubergine salad with haricot
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!