String beans are famous for their original taste and benefits. She is goes well with meat and vegetables. Tender and meaty eggplant serves as an ideal basis for her. In this recipe, fried on grilled eggplant topped with yogurt sauce with garlic spicy dish, and on top of the salad beans, tomatoes, jalapenos and fresh cucumbers. As a result it turns out a tasty and healthy dish that can be served as отдельно, так и на гарнир. 
Time: one hour. 20 minutes. Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 medium-sized eggplants (about 450 gr. Each)
- 170 gr green beans, cut the stems, cut in half across
- 1/4 Art. plus 1 tbsp. l olive oil, plus some more for spraying and lubrication
- 1 tbsp. l red wine vinegar
- 1.5 tbsp. cherry tomatoes or grape cut in half
- 1 small jalapeno peppers, remove seeds and finely slice
- 1 tbsp. whole milk yogurt
- 1 small clove of garlic, finely grated
- 3 tbsp. l minced basil
- 3 cucumbers, sliced in crescents
Recipes with similar ingredients: eggplant, green beans, cherry tomatoes, cucumbers, jalapenos, wine vinegar, yogurt, basil
Recipe preparation:
- Light the grill to medium temperature.
- Cut the ends of the eggplant and cut into 8 thick slices over length. Season each slice on both sides with salt and leave on 30 minutes to draw moisture out of them.
- In the meantime, spread a large piece of durable foil, or make a double layer out of the usual, and in the center put the Beans Drizzle with olive oil, sprinkle with salt and pepper and mix. Join the foil along all edges and double-fold the edges, to hold them together; leave a steam outlet unsealed.
- Place the resulting foil bag on the grill, cover cover and cook for about 3-4 minutes until al dente, beans it should not be raw, but should remain crispy. Carefully open the bag to let off steam and give the beans cool completely.
- In a large bowl, mix red wine vinegar, 1/4 tbsp. olive oil, season 1/2 tsp. salt and several revolutions pepper mill. Add tomatoes, jalapenos and chilled green beans. Mix gently and clean for a while to everything was well marinated.
- In a medium-sized bowl, mix yogurt, garlic, 1 tbsp. l oil, 1/2 tsp salt and a little pepper.
- Blot the eggplant slices with a paper towel to dryness. Generously grease with olive oil on both sides. Sauté the eggplant on grilling, turning them over in the process until they become soft, but will still keep their shape, 12-15 minutes.
- When the tomato and bean salad is ready, add basil, cucumbers and 1/2 tsp. salt. Pour the eggplant slices with a little yogurt and put the salad on top.
