Eggplant salad with funchose and beef

By sphere

I don’t even know which category this dish should be classified into – salads or main courses..
Rather, it’s still a salad.
Bright, hearty, delicious.
Mushrooms can be used instead of eggplant.
Instead of funchose, you can use spaghetti, but in this case, it will no longer be a salad.
From the specified amount of ingredients, 6-8 servings are obtained.

  • 300 g fillet of beef (tenderloin)
  • 250 g eggplant
  • 250 g tomatoes
  • 100 g funchose
  • 150 g onions
  • greens to taste
  • salt
  • pepper
  • vegetable oil


Boil the beef until tender (cook for about 40 minutes after boiling).
Cool down.

Cut into small pieces.

Finely chop the onion.

Cut the eggplants into cubes.

Fry the onion in vegetable oil.

Add eggplant.

Salt, pepper.

Fry until tender (about 15 minutes).

Cut the tomatoes into small pieces.

Finely chop the greens.

Prepare funchoza as written on the package.
I poured boiling water over it for 5 minutes.

Then washed in cold water.

Optionally, you can cut it.

Mix funchose, beef, eggplant, tomatoes, herbs.
Salt a little.
Season with vegetable oil.

Enjoy your meal!