There are only two key ingredients in this dish – eggplant and mushrooms. But how to cook them properly so that the salad is delicious and interesting, you will just learn in this recipe. Proven by time and practice!
Ingredients
Step-by-step cooking recipe
Bake the eggplant in foil for about half an hour at 180 degrees.
Boil the chicken fillet until tender, and chop and fry the mushrooms.
Cut the chicken and eggplant into about the same pieces as the mushrooms.
Add chopped dill, garlic, spices and chopped walnuts.
Pour thick yogurt over the salad.
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