Description
Variation of the beetroot salad. The perfect lean snack to diversify everyday menu.
Ingredients
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Eggplant
2 piece
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Beets
2 piece
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Beans
2 Tbsp
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Garlic
2 tooth
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Soy sauce
2 Tbsp
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Vegetable oil
4 Tbsp
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Mustard
1 tsp
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Salt
Cooking
The eggplant is cut into thin strips and fry on both sides in small amount of vegetable oil.
Beets grate on a coarse grater, add the beans and garlic, passed through the press.
For the filling, mix the mustard, vegetable oil and Kikkoman soy sauce "Easy".
Dressed salad, try if you want doselevel. I salted. Spread the salad on the eggplant and turn the roll.
Sprinkle with chopped nuts. I have almonds.
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