Korean eggplant

Korean eggplant

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  1. eggplant 3 pcs;
  2. Bulgarian pepper 3 pcs;
  3. onions 1 pc;
  4. carrots 1 pc;
  5. garlic 5-6 cloves;
  6. sugar 1 tsp;
  7. soy sauce 2 tbsp;
  8. vinegar 9% 2 tbsp
  • Main Ingredients: Eggplant, Onion, Carrot, Pepper, Garlic
  • Serving 2 servings
  • World CuisineAsian, Oriental


knife, board, pan, pan


Cut eggplant into long strips, salt and leave for 30 minutes. Then discard the eggplant in a colander and drain the juice. Fry eggplant in vegetable oil. Cut the pepper into strips, chop the onion in half rings, grate the carrots on a grater for Korean carrots. Peel and pass the garlic through a press. Combine warm eggplant, peppers, onions, carrots, garlic. Add sugar, soy sauce, vinegar, sesame seeds. Mix everything well and refrigerate for 2-3 hours. Korean eggplant ready!
Enjoy your meal!