2013-10-08

Eggplant in Korean

Eggplant in Korean
Author:
Category
Second courses
Ingredients
  • Eggplant - 3 pcs.
  • Red pepper (red) - 2 pcs.
  •  Onion - 1 pc.
  • Carrot - 1 pc. (large)
  • Garlic - 2 cloves
  • fresh greens
  • Vinegar
  • Seasoning for Korean carrots, pepper, salt (to taste)
This is a savory and very tasty snack with a delicate texture and moderately spicy taste. Cook eggplant according to our recipe and enjoy a rich vegetable dish at any time of the year.

Korean eggplant recipe


1

1. Take the eggplants, peel them and cut into strips. Put everything in a bowl, salt, mix with your hands and leave overnight.

2

2. The next day, squeeze the salted eggplant from the juice and fry in well-heated vegetable oil.

3

3. While the eggplant is fried, take care of the vegetables. Take the bell pepper, free from seeds and cut into medium strips, onions - into half rings (the thinner the better), cut the carrots into large strips, chop the greens and garlic. Add all the prepared products to the eggplant, fry a little while stirring.

4

4. Put eggplant fried with vegetables in a large saucepan, add vinegar (1 tablespoon), pepper, salt, add a little spice, mix, cover tightly and send the saucepan in the cold for at least 12 hours.

5

The longer Korean-style eggplant is marinated, the tastier the final dish will be.

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