Eggplant salad with beans for the winter is the perfect way to enjoy the aroma and benefits of blue all season. It will not only be an excellent side dish or snack, but also a valuable source of vitamins and trace elements. In addition, it is very satisfying, compared with vegetable salads.
Ingredients
Step-by-step cooking recipe
Soak the beans overnight in advance and boil until tender.
Pass tomatoes and garlic through a meat grinder. Cut the remaining vegetables arbitrarily.
Boil the tomato mass for 10 minutes.
Add all the ingredients except vinegar and herbs.
Simmer the salad for half an hour on low heat.
Add the herbs and vinegar, simmer for another 5 minutes and arrange the salad in sterilized jars.
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