Cooking

Korean Eggplant: a magic wand for all occasions

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If you have learned about the arrival of guests in just a few hours, and there are several eggplants in the refrigerator, it is easy to save the situation. Cooking savory, moderately spicy eggplants in Korean will take no more than 15 minutes. Another couple of hours will need for impregnation. This dish will be an excellent snack, it goes well with meat and various side dishes.

Required Products:

  • 2 medium eggplants;
  • 3 bell peppers;
  • 1 onion;
  • 1 carrot;
  • 5-6 cloves of garlic;
  • 2 tbsp. soy sauce;
  • 1. hl Sahara;
  • 1 tbsp. sesame;
  • 30 ml of vinegar;
  • salt;
  • cooking oil for frying.

Cut the eggplants into thick straws in length, lightly salt them and leave for half an hour. Drain out the juice and fry in vegetable oil.

Cut the onion into half rings, and pepper into straws, chop carrots on a Korean grater, skip the garlic through a press. All mix with warm eggplants, adding soy sauce, vinegar, sugar and sesame. After complete cooling, send in the refrigerator for 1.5-2 hours.

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