Eggplant in Korean

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

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

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. 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.

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