Eggplant salad is very nutritious and the healthy recipe for diabetic people….. I had added kidney beans in it to make it protein rich …..

[ingredients title=”Ingredients”]

½ cup  dry  kidney beans or canned kidney beans (you can also used fresh kidney beans)

250gms eggplant cut into ½ inch pieces  (any purple or violet color variety of eggplant)

1 potato peeled and cut into ½ inch pieces (optional)

1 onion finely chopped

2 cloves of garlic finely chopped

10 -15 mint leaves finely chopped (optional but it gives very refreshing flavor)

1 tomato

2 teaspoon lemon juice

2 teaspoon olive oil(optional)

1 teaspoon freshly crushed black pepper

Salt to taste

[/ingredients]

[directions title=”Directions”]

1. Soak the dry kidney beans in water drain the water wash it properly…cook it  in 2 cups of water and salt in a pressure pan for 20 minutes … it should become soft …..Remove the water if it’s there… I generally use this water in any soup… if you r using fresh beans directly cook in salt water no need of soaking overnight it takes 10- 15 minutes to cook…. If you r using canned beans you can directly use it …
2. 
3. Roast tomato on gas stove …remove its charred skin and chop it finely(remove the seeds of tomatoes if you don’t like)
4. 
5. Deep the eggplant pieces in salt water for 10 – 15 minutes …drain the water and add 1 teaspoon oil and salt to  it, mix it well…. either roast it in microwave oven or grill it  till it becomes tender and roasted …repeat the same procedure with potato pieces
6. 
7. Let the roasted or grilled potato and eggplant cool at room temperature …when you want to serve it at that time mix this grilled or roasted eggplant and potato and add kidney beans, roasted and chopped tomato , finely chopped onions, finely chopped garlic cloves, finely chopped mint leaves, lemon juice, freshly crushed black pepper in it ….toss them very well…. Serve it with lemon slices  

[/directions]