Here is my favorite recipe of eggplant hot salad
- 75 gr chickpea or garbanzo bean
- 75 gr snap or string beans
- 75 gr lentils
- 75 gr green peas
- 50 gr the canned corn
- 2 onions cut into cubes
- 1 large juicy tomato cut into big cubes
- 1 eggplant cut into big cubes
- 1 zucchini cut into big cubes
- 3 cloves of garlic crushed
- 4-5 tablespoons of olive oil
- fresh coriander chopped
- juice of half of lemon
- salt
Put chickpeas, string beans and green beans in separated bowls with cold water and live them for 24 hours. In boiling water cook first chickpeas and string beans. After 10 minutes add lentils and green beans and cook till soft. In a big skillet fry onion and garlic with olive oil till golden. Add eggplant, zucchini and tomato and fry more 5-7 minutes (make sure that the vegetables remain firm). Add cooked beans ,cover and cook on low heat for a 45 minutes. In the end season with salt and pepper, add canned corn, lemon juice, chopped coriander and to remove from heat. Serve hot and enjoy.