Warm salad with eggplant and green beans Recipe

Wash the eggplant, cut it in half and cut each half into 0.7-1 cm thick pieces, place in salted water and let it simmer for 10-15 minutes. Then drain from excess liquid (you can also squeeze it by hand) and fry in a pan in sunflower oil for 5-7 minutes. Season with salt, pepper, mix carefully and remove from heat.

Transfer the finished eggplant to a paper towel for 1-2 minutes to remove excess oil. Then, transfer to a deep dish, add the grated or minced garlic, stir and let it sit for a while.

Cut the onion into siege thinly., add minced garlic, salt, ground black pepper and mix. Sprinkle vinegar there, knead well with your hand and let it marinate well.

Meanwhile, sauté the green beans in sunflower oil for at least a little while (3-4 minutes), remove from heat and transfer to a paper towel to remove excess oil. Wash the tomatoes and cut them into elongated slices. Add the green beans and tomatoes to the eggplant casserole, then mix.

Sprinkle the salad with onions and garlic, stir and leave for a while. The salad is ready! It should be served warmly to the table, along with black bread toast.